Friday, 9 August 2013

Kara Kuzhambu, yet another vegetarians special from Tamil nadu, Its rich in spicy and taste, the best thing about this kuzhambu is you don’t want to cook an extra side dish,as you can grab it if you have just a papad along to have with rice. Its excellent when served with hot rice and papad. You could make it by adding brinjal, drumstick or with any one of them.

Using coconut in the kuzhambu is also not a must, but it will thicken the curry and gives you a good taste as well. It’s one of my Bf’s most favorable vegetable curry and I make this when ever we both feel like to grab something spicy vegetarian curries especially when at times I prepare vegetarian feast for any pooja days at home and now it has become my favorite too :)


  • Small Onions- few
  • Tamarind Extract- 1 Cup
  • Brinjal- 4 Nos
  • Green chilies- 2
  • Tomato- 1
  • Garlic- 5 pods
  • Drumstick- 1
  • Red Chili Powder- 2 Tspn
  • Coriander Powder- 1 Tspn
  • Turmeric Powder- ¼ Tspn
  • Mustard- 1 Tspn
  • Sesame Oil- 2 Tspn
  • Curry Leaves-Few

  • Coconut shredded- ¼ Cup
  • Garlic- 2 Pods
  • Cumin Seeds- 1 Tspn
  • Heat oil in a pan, add mustard and curry leaves, after it splits add the small onions and sauté until it becomes translucent.
  • Add the sliced tomatoes, green chilies, brinjal and drumstick and sauté again, until the veggies are cooked well.
  • Add the red chili, turmeric and coriander powder and sauté again until the masala smell goes off from it.
  • Add the tamarind extract and cook for a while.
  • Add the grounded coconut paste when the curry starts thickening, let it boil until it becomes more thick.

" You can add any other vegetables in the curry as per your choice.

Instead of using all the powder you could just use the sambar powder."



Post a Comment