Category: Healthy Cooking, Lunch, Traditional
Cuisine: Tamilnadu
Yields: 4 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 25 Mins Total Time: 40 Mins
For a South-Indian, lunch means it has rice, kulambu and a side of poriyal/stirfry and Kootu. While Sambhar and rasam are almost liked by many, KaraKulambu is one that tastes great with a tangy and spicy side . I love the Karakulambu served in hotels as they are flavorful and spicy. The hotel style Karakulambu has a freshly prepared masala , that iscooked with brinjal and drumsticks. In this recipe, I have recreated a hotel style Karakulambu and paired it with some simple carrot poriyal and rice. A handful of this karakulambu rice is a flavor bomb when it enters the mouth. Try this hotel Style Karakulambu for your lunch and leave your comment.
Ingredients
Adjust Servings
- Roast and Grind Ingredients
Instructions
- First, lets make the masala paste for the kara kuzhambu. Heat a pan with a teaspoon of oil. When hot, add a tablespoon of coriander seeds, 1/4 teaspoon of fenugreek seeds, three red chilies, and roast in medium flame. When golden color, add a tablespoon of grated coconut, a quarter teaspoon of fennel seeds. Lastly, add one teaspoon of sambar powder. Turn off the stove. Let it cool. Make a fine paste with water.
- Heat. apn with oil. Add mustard seeds and fenugreek seeds. When they splutter, add chopped onions, garlic,followed by brinjal and drumstick. Autee them. Add tomatoes and turmeric powder.
- After sauteeing for a minute. Add one cup of thick tamarind water. SEason with salt. Let it boil and raw smell goes off.
- Add the grounded paste and let it boil until thickens for 4-6 mins. Turn off and serve with rice and poriyal/appalam.
Notes
- I have used brinjal and drumstick for this karakuzhambu. You can use vegetables like ladysfinger, or simply pearl onions too.
- I have used sambar powder to grind with other spices. If you dont have it, just increase red chilli and coriander seeds when roasting and continue to make this kulambu.