KARAKULAMBU

 

Course: lunch

Cuisine: Indian

Author : Nivetha Jagadeesh

 

WHAT IS KARAKULAMBU?

 

I love tamarind based sauces to such an extent. Kara Kuzhambu is one of our noon dishes. I have shared a basic kara kuzhambu formula previously. In any case, this formula is explosive .

 

I never utilize locally acquired Kulambu Milagai Powder yet rather utilize a blend of hand crafted dry red chilli, coriander and sambar powder which have consistently turned out great for me

 

With shrewd utilization of flavors and the strategy, chettinad food stands apart from its competitors. Practically every one of the arrangements are not difficult to make as well as sound and nutritious.

 

This Chettinad Kara Kulambu is one such model which is finger licking acceptable that I make basically once per week for lunch and an unquestionable requirement in the lunch spread at whatever point there are any visitors at home.

 

Rice and some sort of hot flavors are a typical one in a southindian home. We make it every day at home, I love to attempt various sorts of flavors so we wont get exhausted having exactly the same thing over and over. Recently I attempted this kara kulambu formula. Lets gets started our receipe.

 

karakulambu

INGREDIENTS FOR MAKING KARAKULAMBU:

 

Gingelly oil – 3 tbsp

Mustard seeds – 1/2 tsp

Jeera seeds / cumin seeds – 1/2 tsp

Fenugreek/ vendhiyam – 1/4 tsp

Vadagam – 1 tsp

Black pepper – 1  small tsp

Curry leaves - few

Shallots / small onion – 1/2 cup

Tomatoes – 3 large sized

Dry red chilli/ kanchamilagai – 2

Salt depend on the situation/ as per taste

Water – required

Turmeric powder – 1/2 tsp

Jaggery  - 1 small piece (optional)

Red chilli powder – 2 tsp

Coriander powder – 1 tsp

Tamarind – 1 small lemon sized

Brinjal - 3

lady's finger - 3

 

INSTRUCTIONS FOR MAKING KARAKULAMBU

 

• Wash and soak 1 small lemon sized tamarind for about 15 to 20 minutes.
• After 20 minutes squeeze and extract the tamarind by using your hands.
• Now tamarind pulp ready keep it to the side.
• Heat oil in a pan when oil gets heated add the following ingredients

                Mustard seeds

               Jeera seeds

               Fenugreek

               Black pepper

               Vadagam

                Curry leaves

• Once it gets sizzle add in dry red chilli.
• Furthermore, add in small onions and some salt.
• Saute well until it gets golden brown colour.
• Then add in tomatoes and cook for about 3 minutes or until it gets soft and smooth texture.
• Then add in lady's finger, brinjal and cook for 3 minutes.
• Then add in spices powder red chilli powder , coriander powder , turmeric powder , require salt and cook for 2 minutes.
• Now add tamarind pulp and half cup of water.
• Taste the water and add if salt or spices powder needed.
• Then add in 1 small piece of jaggery to adjust the spices.
• Cover the lid and cook about for 10 minutes or until oil gets separated from kulambu.
• Once it gets done turn off the flame and serve with steamed rice , dosa , rava upma . 

NOTES:

 

• You can also add drumstick and potatoes in this receipe.
• You can also add coconut paste if you want.
• If you like jaggery taste you can add jaggery.
• Adding of jaggery is optional.
• You can also add 1 pinch of hing .
• Instead of jaggery you can also add sugar.
• Instead of sliced tomatoes you can add in tomato puree.
• You can also add sambar powder in this receipe.