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Kara Kuzhambu | Kara Kulambu

Kara Kuzhambu also called Kara Kulambu is a tangy, spiced gravy made with vegetables like drumsticks, pearl onions, brinjals etc in a curry base of coconut, spices and tamarind. This spiced and tangy preparation is a delicacy from the cuisine of Tamil Nadu in South India.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 193 kcal
Course: Side Dish , Main Course
Cuisine: Indian

Ingredients

For kara kuzhambu gravy
  • 2 tablespoons oil - sesame oil or preferred neutral oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon urad dal (hulled and split black gram)
  • 9 to 10 pearl onions  or 4 to 5 shallots or 1 medium to large onion - diced
  • 8 to 10 curry leaves or 1 sprig of curry leaves
  • 1 tomato - medium-sized, chopped
  • 1.5 cups vegetables - chopped; brinjals, potatoes, carrots or your preferred veggies
  • 1 or 2 drumsticks peeled and chopped in 2 to 3 inches batons
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1.5 cups water - to add to kuzhambu gravy
  • salt as required
For making tamarind extract
  • ½ tablespoon tamarind - tightly packed
  • ½ cup water - hot, for soaking tamarind
For roasting and grinding to paste
  • 3 teaspoons coriander seeds
  • ¼ teaspoon fenugreek seeds
  • ¼ teaspoon whole black pepper
  • ½ teaspoon cumin seeds
  • ½ cup coconut - chopped or grated, fresh or frozen
  • ½ to ⅔ cup water - for grinding or blending

Instructions

Preparation
    Cup of Yum
  1. Heat a small pan. Keep the heat to a low and add the following spices - coriander seeds, fenugreek seeds, black pepper and cumin seeds.
  2. Stirring often, dry the roast spices till fragrant. Set aside and allow the roasted spices to cool.
  3. Meanwhile in a small bowl, soak tamarind hot water for 20 to 30 minutes.
  4. Add the roasted spices in a grinder jar along with grated coconut or chopped coconut
  5. Add ½ to ⅔ cup water and grind to a smooth and fine paste. Set aside.
  6. Quarter the brinjals and keep them in soaked salted water for 15 to 20 minutes. Also chop the other veggies.
Making kara kuzhambu
  1. Heat 2 tablespoons oil in a pot or pan.
  2. Lower the heat and add mustard seeds and urad dal.
  3. On a low heat crackle the mustard seeds and brown the urad dal.
  4. Add the pearl onions or chopped shallots and curry leaves. Stir and sauté for a minute on low heat.
  5. Then add chopped tomatoes. Stir and sauté till the tomatoes soften.
  6. Add the chopped veggies. Add turmeric powder and red chili powder.
  7. Stir well and saute the veggies for a minute or two.
Making kara kuzhambu
  1. Add 1.5 cups water. Also add salt as required.
  2. Stir to mix. Cover the pan with lid. On a low to medium heat simmer the veggies, till they are almost cooked.
  3. Squeeze the tamarind extract from the soaked tamarind and set aside.
  4. Once the veggies are almost cooked, add the tamarind extract.
  5. Add the ground coconut and roasted spices paste. Stir and mix very well.
  6. If the gravy consistency looks thick, add some water and mix.
  7. Simmer the kuzhambu gravy for 7 to 8 minutes on a low heat without the lid. Stir at intervals.
  8. Serve Kara Kuzhambu with steamed rice or even with idli or dosa.

Notes

  • While I have used drumsticks, brinjals, carrots, potatoes, you can opt to use any other vegetable of your choice like cauliflower, okra, plantain, yam, radish, french beans, bottle gourd and pumpkin.
  • For okra, sauté them in some oil until they are almost cooked and add them later when you add the coconut and spices paste.
  • Instead of pearl onions (or sambar onions), use shallots or regular onions.
  • The best and most authentic flavor in the dish comes by using sesame oil (gingelly oil). But feel free to use any neutral flavored oil that you have.
  • You could use frozen coconut instead of fresh coconut. 
  • The consistency of the gravy can be medium-thick to medium, so adjust by adding less or more water.

Nutrition Information

Calories 193kcal (10%) Carbohydrates 22g (7%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Sodium 342mg (14%) Potassium 405mg (12%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 3879IU (78%) Vitamin B1 (Thiamine) 0.1mg Vitamin B2 (Riboflavin) 0.1mg Vitamin B3 (Niacin) 24mg Vitamin B6 0.2mg Vitamin C 59mg (66%) Vitamin E 3mg Vitamin K 4µg Calcium 72mg (7%) Vitamin B9 (Folate) 276µg Iron 2mg (11%) Magnesium 42mg Phosphorus 94mg Zinc 1mg

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%
Carbohydrates 22g 7%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Sodium 342mg 14%
Potassium 405mg 9%
Fiber 7g 28%
Sugar 5g 10%
Vitamin A 3879IU 78%
Vitamin B1 (Thiamine) 0.1mg
Vitamin B2 (Riboflavin) 0.1mg
Vitamin B3 (Niacin) 24mg
Vitamin B6 0.2mg
Vitamin C 59mg 66%
Vitamin E 3mg
Vitamin K 4µg
Calcium 72mg 7%
Vitamin B9 (Folate) 276µg
Iron 2mg 11%
Magnesium 42mg 11%
Phosphorus 94mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.