Kaara Kulambu Recipe
Posted on: 29/Nov/2018 6:11:50 PM
Kaara Kulambu! Such a lip-smacking dish it is! This usually goes excellent with Carrot Poriyal, Egg Podimas, Raw Banana Podimas, and many others!
It’s an excellent gravy that goes well with white rice, idli and dhosai.
Ingredients required
- Onion - 2 (finely chopped. medium sized)
- Tomatoes - 2 (finely chopped. medium sized)
- Brinjal - 4 (medium sized cut into cubes)
- Drumstick - 1 large sized cut into pieces of the size of a finger
- Salt - to taste
- Tamarind - of the size of gooseberry
- Kulambu Chilli powder - 2 spoons
Ingredients for grinding
- Coconut
- Onion - 1 (chopped)
Ingredients for seasoning
- Oil
- Mustard seeds - ½ spoon
- Cumin seeds - ½ spoon
- Fenugreek seeds - ½ spoon
- Curry leaves - a string
- Dry red chilli - 2 Nos.
Cooking Method
- Boil a glass of water and soak gooseberry sized tamarind in it, and keep aside
- Take a deep, wide pan and add oil to it. Sesame oil tastes good for Kaara Kulambu as compared to Refined oil
- Once the oil gets hot, add the ingredients mentioned for seasoning including mustard eeds, cumin seeds, fenugreek seeds, curry leaves and red chillies
- Once the seasoning sputters, add finely chopped onions and saute. (Tip: add salt while frying onions to catalyze the process)
- Now, add tomatoes and give it a nice mix and fry altogether
- This should now arrive at a thick pulpy consistency. To this, add kulambu chilli powder and turmeric powder. Add a glass of water and mix thoroughly
- Extract tamarind water out of the tamarind you have soaked. Add this in the pan and mix well again. Allow this mixture to come to a boil
- As you see the mix getting boiled, add brinjal and drumstick. Let it get cooked in the Kulambu for about 10-12 minutes. You can find the veggies getting soft and succulent at the end
- Grind coconut and onions as mentioned under ingredients for grinding. make a coarse paste. Add this to the kulambu mixture
- After 2 minutes of adding coconut, switch off the stove
- Kaara kulambu is now ready!
You can serve this with hot cooked rice or spongy Kal Dhosai or jasmine-soft idli. Well, even fermented rice (Pazhaya Sadham) goes excellent with Kaara Kulambu.
