My take on Kara Kuzhambu
This tamilnadu vegetarian staple is a part of any Thali and a favorite of mine. This can be made with Shallots (Chinna Vengayam / Cheriyulli), Brinjal & Drum sticks, Yam (Senakizhangu / Chena) or Okra/Lady's Finger. When made with Vathhal (Dried Lotus Stem or Dried Sundanga), its also called Vathal Kuzhambu.
Ingredients (Chinna Vengaya Karakuzhambu)
Shallots: Roughly 20 numbers (Serves 2-3)
OR
Drumstick & Brinjals: 250 gms, , Half cooked separately with salt & turmeric
OR
Yam: 2 cups (Cut in to half inch squares), Half cooked separately with salt & turmeric
OR
Okra/Lady's Finger: 250 gms, roasted separately in high flame with oil until the sticky resin disappears.
Tomato 2 medium, cut into small pieces
Garlic 4 nos (cut in small chunks)
Tamarind Paste: 1 full tsp.
Sakthi Vathal Kuzhambu Powder: 3 tsp
OR
Sambar powder: 3 tsp + Pepper powder(optional)
Turmeric 1/4 tsp
Jaggery (Optional) 1/4 tsp
Salt As needed
Cooking Oil / Gingelly Oil
For Grinding
Coconut: 3/4 of a 'small' mixie jar
Fennel Seeds: 1/2 tsp
Shallots: 6-10 nos
Grind well to form smooth paste, adding enough water.
For Tempering
Curry Leaves: 10 leaves
Mustard Seeds: 1 tsp
Cooking Oil / Gingelly Oil: 3 tsp
Fenugreek Seeds: 1/4 tsp
Cumin Seeds: 1/2 tsp
Method
1. Sautee shallots with cooking oil until translucent. Add garlic and sautee for 2 mins
2. Add water, turmeric, salt, Vathal Kuzhambu powder / Sambar Powder, Pepper Powder (optional) to this and bring to boil.
3. Once half cooked, add tomatoes
4. Bring to boil until and continue cooking until tomatoes are cooked / raw smell disappears.
5. Add the paste ground from ingredients of "For Grinding" and mix well while allowing to boil until the gravy becomes consistent.
6. Check gravy volume, salt & spice levels and adjust .
7. Add tamarind paste, mix well and simmer for 20 mins until gravy attains desired consistency. The gravy is intended to be "spicy & tangy"
8. In a kadai, temper the ingredients mentioned in "For tempering" and add to kuzhambu
Serve hot, medium thick gravy with rice and pappad/pappadam/appalam.
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