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A fiery and tangy tamarind-based curry from Tamil Nadu, packed with vegetables and aromatic spices. This South Indian classic is the perfect zesty accompaniment to steamed rice and appalam.
For 4 servings
Prepare Tamarind Extract: Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract its essence. Strain the liquid through a fine-mesh sieve into a bowl, discarding the solids. Set this tamarind water aside.
Temper Spices: Heat sesame oil in a heavy-bottomed pan or clay pot (manchatti) over medium heat. Add mustard seeds and let them splutter completely. Then, add fenugreek seeds, urad dal, and chana dal. Sauté for about 1 minute until the dals turn light golden. Add the curry leaves and asafoetida, and stir for 15 seconds until fragrant.
Sauté Aromatics and Vegetables: Add the whole shallots and crushed garlic to the pan. Sauté for 3-4 minutes until the shallots soften. Add the drumstick and brinjal pieces, and continue to sauté for another 5 minutes until the vegetables are lightly browned and coated in the tempering.
Build the Gravy: Reduce the heat to low. Add the sambar powder, turmeric powder, and optional red chili powder. Stir for 30 seconds to toast the spices without burning them. Immediately pour in the prepared tamarind extract, along with the remaining 2 cups of water. Add salt and jaggery, and stir well to combine.
Simmer the Kuzhambu: Bring the gravy to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. The gravy will thicken slightly, the vegetables will become tender, and a layer of oil will separate and float on top, indicating it's well-cooked.
Thicken and Finish: In a small bowl, mix the rice flour with 2 tablespoons of water to form a smooth, lump-free slurry. Pour this slurry into the simmering kuzhambu while stirring continuously. Cook for another 2-3 minutes until the gravy reaches your desired consistency.
A fiery and tangy tamarind-based curry from Tamil Nadu, packed with vegetables and aromatic spices. This South Indian classic is the perfect zesty accompaniment to steamed rice and appalam.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 266.83 calories per serving with 6.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Rest and Serve: Turn off the heat and let the Kara Kuzhambu rest, covered, for at least 10-15 minutes to allow the flavors to meld. Serve hot with steamed rice, appalam (papad), and a dollop of ghee.
You can make this kuzhambu with other vegetables like okra (vendakkai), potato (urulai), broad beans (avarakkai), or sun-dried berries (vathal).
For a thicker, creamier gravy, grind 1/4 cup of fresh grated coconut with a little water into a fine paste and add it in the last 5 minutes of simmering.
Omit the other vegetables and use 20-25 whole garlic cloves to make a pungent and flavorful Poondu Kuzhambu.
For a more wholesome version, add 1/4 cup of cooked toor dal along with the tamarind water to make the gravy thicker and more protein-rich.
Tamarind is a natural laxative, and spices like asafoetida and fenugreek seeds are traditionally used to alleviate gas and bloating, promoting better gut health.
Turmeric contains curcumin, a powerful compound with potent anti-inflammatory effects that can help reduce inflammation in the body.
The combination of tamarind, garlic, shallots, and various spices provides a rich source of antioxidants, which help protect the body's cells from damage by free radicals.
Fenugreek seeds, a key ingredient in the tempering, have been shown to help improve insulin function and manage blood sugar levels.
Kara Kuzhambu is a traditional South Indian, specifically Tamil, curry known for its spicy ('Kara') and tangy ('Puli') flavor profile. It's a tamarind-based gravy made without lentils, distinguishing it from Sambar.
The main difference is that Sambar is a lentil-based stew (usually with toor dal), making it thicker and milder. Kara Kuzhambu is a tamarind-based gravy without lentils, resulting in a thinner, spicier, and tangier curry.
Yes, Kara Kuzhambu is generally healthy. It is rich in vegetables, fiber, and beneficial spices like turmeric and fenugreek. The tamarind base aids digestion. It is also relatively low in calories and plant-based.
One serving (approximately 1 cup or 275g) of this Kara Kuzhambu contains around 175-190 calories, primarily from the oil and vegetables. It's a light yet flavorful main dish.
Yes, for a sattvic or no-onion-no-garlic version, you can skip the shallots and garlic. The dish will still be flavorful due to the tamarind and spices, though the taste profile will be different.
Leftover Kara Kuzhambu can be stored in an airtight container in the refrigerator for up to 3 days. The flavor often improves overnight. Reheat thoroughly before serving.
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