HOTEL STYLE KAARA KUZHAMBU RECIPE(WITH COCONUT) - SOUTH INDIAN KAARA KUZHAMBU RECIPE

Kaara kuzhambu is one of the very common gravy in south India to serve with rice. It is a spicy, tangy simple gravy. It is nothing but the vegetables cooked in spiced tamarind gravy.

Generally we use the vegetables such as ladysfingers, eggplant, and drumstick to make this curry. It is also called as ‘puli kuzhambu’(means tamarind curry) or ‘vathal kuzhambu’. In vathal kuzhambu various dried vegetables (Vatral) like mango vatral, manathakkali vatral, sundaikkaai vatral will be used.

In kaara kuzhambu/puli kuzhambu there are two varieties, with coconut and without coconut. Some may use freshly ground spice powder for additional taste and flavor.

Usually in our house we don’t use coconut in this gravy and called only as puli kuzhambu. But in most of the hotel we can see this kuzhambu names as kaara kuzhambu and they will use coconut in this. Recently in a live cookery show someone asked the chef for this recipe of hotel style kaara kuzhambu. After hearing that recipe, I immediately tried and it was really good. It definitely gives different taste than the normal puli kuzhambu(without coconut).

Afterwards it is also one of a curry which I make frequently in homeJ.

Please check the below link for the kaara kuzhambu/puli kuzhambu recipe with out coconut

• Puli kuzhambu/Kara kuzhambu without coconut

Ok now coming to the recipe.

RECIPE CARD:

KAARA KUZHAMBU (HOTEL STYLE) RECIPE TYPE: LUNCH | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS PREPARATION TIME: 10 MIN | COOKING TIME: 15 MIN INGREDIENTS: To make the gravy: Tamarind                                       1 (big lemon size) Sambhar powder                         1 tablespoon* Turmeric powder                         1 teaspoon Ladysfinger                                   8 to 10 Shallots (small onion)                 10 Garlic                                              4 or 5 pods Tomato                                           1 Asafetida                                       ¼ teaspoon Curry leaves                                 few Jaggery                                         ½ teaspoon Salt                                                to taste To grind: Coconut                                        ¼ cup To temper: Oil                                                 2 tablespoon Mustard seeds                            1 teaspoon Rec chillies                                  1 Fenugreek seeds                        ¼ teaspoon Channa dhal                               ½ tablespoon * Instead of sambhar powder you can use red chilli powder and coriander powder in equal ratio PREPARATION: Slit the shallots into two or four (depends on the size). Chop the garlic into small pieces if they are big, otherwise just peel the skin and keep it as whole. Chop the ladysfinger into 1 inch size pieces and keep it ready. Break the red chillies into 2 or 3 pieces and set aside. Grind the tomato into fine puree. Grind the coconut into smooth paste by adding little water. Soak tamarind in water and extract the juice and set aside. Mix the extract with 2 cups of water. METHOD: In a heavy bottomed pan add a teaspoon of oil and sauté the chopped ladysfingers. This step is to reduce the stickiness in the ladysfinger. While sautéing itself the wetness will be dried and the ladysfinger will be half cooked. Remove the sautéed ladysfinger from heat and keep it aside. In the same pan add the remaining oil and then add the mustard seeds, and let it splutter. Then add the broken red chillies and let it fry. Then add the fenugreek and channa dhal and let it fry. Add the shallots and sauté well. Then add the garlic and curry leaves and sauté. Once the onion becomes translucent, add the tomato puree and let it cook for few minutes. Stir continuously. Then add the tamarind extract and water mixture. Add the sambhar powder and turmeric powder and asafetida mix well. Add the sautéed ladysfinger and  salt.Let it cook by closing the pan with the lid. Once the veggie got cooked, add the ground coconut paste and jaggery and let it boil for few more minutes. Remove from heat once the desired consistency got reached. Serve hot with rice. NOTES: Here I have used ladysfinger, you can use any vegetables like eggplant, mango, drumstick of your choice. Or simply add more onion and garlic. Tastes will be amazing. You can add a teaspoon of cumin seeds with coconut while grinding for extra flavor. You can use big onion also instead of shallots, but shallots only will give best results. Adding sesame oil gives scrumptious taste, but you can use normal cooking oil also. Adding jaggery is to balance the spiciness and tanginess. If you don’t want, you can omit. Instead of sambhar powder you can add equal amount of red chilli powder and coriander powder. Adjust the amount as per the spice level of the red chilli powder you are using.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a heavy bottomed pan add a teaspoon of oil and sauté the chopped ladysfingers. This step is to reduce the stickiness in the ladysfinger. While sautéing itself the wetness will be dried and the ladysfinger will be half cooked. Remove the sautéed ladysfinger from heat and keep it aside.

In the same pan add the remaining oil and then add the mustard seeds, and let it splutter. 

Then add the broken red chillies and let it fry. Then add the fenugreek and channa dhal and let it fry.

Add the shallots and sauté well. Then add the garlic and curry leaves and sauté. Once the onion becomes translucent, add the tomato puree and let it cook for few minutes. 

Stir continuously.

Then add the tamarind extract and water mixture. Add the sambhar powder and turmeric powder and asafetida mix well.

Add the sautéed ladysfinger and  salt.Let it cook by closing the pan with the lid.

Once the veggie got cooked, add the ground coconut paste and jaggery and let it boil for few more minutes.

Remove from heat once the desired consistency got reached.

Serve hot with rice.

Do try this recipe and please don’t forget to give your feedback in comments.

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