Kara Kuzhambhu | Lunch Recipes

Kara Kuzhambhu recipe made with brinjal and drumstick. A traditional recipe used to make in all south Indian houses at least twice in a week. We can prepare this kara kuzhambhu using any vegetables. It goes well with steamed rice, idli or dosa. Egg, papad and avial are best combos for this puli kuzhambhu recipe.Here is a method how to make kara kuzhambhu.

Kara kuzhambhu recipe

Prep time : 15 mins | cook time : 15 mins | serves : 4

Cuisine : South Indian 

Ingredients:

• Murungakai(drumstick) – 1 no( chopped as 2 inch pieces)
• Kathrikai(Brinjal) – 3 nos(chopped in medium cubes)
• Shallots(china vengayam) – 5 to 8 nos.
• Garlic(Poondu) – 8 to 10 nos.
• Tomato- 1 no(medium size- chopped finely)
• Tamarind – lemon size
• Kuzhambhu chilli powder – 2 tbsp
• Red chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Jaggery – 1 tsp
• Hing – a generous pinch
• Salt – as needed

To season:

• Gingelly oil/ refined oil – 4 tbsp
• Mustard – 1/2 tsp
• Fenugreek seeds – ½ tsp
• Jeera(cumin seeds) – ½ tsp
• Curry leaves – 1 sprig

Method:

1. Soak tamarind in hot water for 10 mins. Squeeze and filter the juice. Mix hing,kuzhambhu chilli powder, red chilli powder and coriander powder in tamarind water and keep aside.
2. Heat a strong bottomed kadai, pour oil, once heated add Mustard, fenugreek and cumin seeds. Then add shallots, garlic and curry leaves.
3. Stir till the onion turns transparent and garlic turns golden. Now add tomatoes and sauté well till it gets cooked well.
4. Add chopped brinjal and drumstick and sauté till the nice aroma comes from brinjal. Add extra oil if needed.
5. Pour tamarind water in it. After it starts boiling, add jaggery and let it cook until it oozes oil on top or till the veggies get cooked completely.
6. Turn off the flame and serve with steamed rice.

Notes:

1. The addition of jaggery is optional.
2. Try to make this recipe in sesame oil(nallennai). It will give the wonderful taste for this kuzhambhu.
3. Adjust the salt and spice level.

You might like these recipes also:

• Chettinad poondu kuzhambhu
• Onion sambar
• Vendakkai kara kuzhambhu
• Mango vathal kuzhambhu
• Paakarkai kuzhambhu
• chow chow kuzhambhu

Kara Kuzhambhu 2015-07-31 04:15:58 Write a review Save Recipe Print Ingredients

1. Murungakai(drumstick) – 1 no( chopped as 2 inch pieces)
2. Kathrikai(Brinjal) – 3 nos(chopped in medium cubes)
3. Shallots(china vengayam) – 5 to 8 nos.
4. Garlic(Poondu) – 8 to 10 nos.
5. Tomato- 1 no(medium size- chopped finely)
6. Tamarind – lemon size
7. Kuzhambhu chilli powder – 2 tbsp
8. Red chilli powder – 1 tsp
9. Coriander powder – 2 tsp
10. Jaggery – 1 tsp
11. Hing – a generous pinch
12. Salt – as needed

To season

1. Gingelly oil/ refined oil – 4 tbsp
2. Fenugreek seeds – ½ tsp
3. Jeera(cumin seeds) – ½ tsp
4. Curry leaves – 1 sprig

Instructions

1. Soak tamarind in hot water for 10 mins. Squeeze and filter the juice. Mix hing,kuzhambhu chilli powder, red chilli powder and coriander powder in tamarind water and keep aside.
2. 2. Heat a strong bottomed kadai, pour oil, once heated add fenugreek and cumin seeds. Then add shallots, garlic and curry leaves.
3. 3. Stir till the onion turns transparent and garlic turns golden. Now add tomatoes and sauté well till it gets cooked well.
4. 4. Add chopped brinjal and drumstick and sauté till the nice aroma comes from brinjal. Add extra oil if needed.
5. 5. Pour tamarind water in it. After it starts boiling, add jaggery and let it cook until it oozes oil on top or till the veggies get cooked completely.
6. 6. Turn off the flame and serve with steamed rice.

Notes

1. The addition of jaggery is optional.
2. 2. Try to make this recipe in sesame oil(nallennai). It will give the wonderful taste for this kuzhambhu.
3. 3. Adjust the salt and spice level.

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