Hotel Style Kara Kuzhambu

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.

Instructions

1. 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.
2. 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.
3. After sauteeing for a minute. Add one cup of thick tamarind water. SEason with salt. Let it boil and raw smell goes off.
4. Add the grounded paste and let it boil until thickens for 4-6 mins. Turn off and serve with rice and poriyal/appalam.