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 - � spoon
- Cumin seeds - � spoon
- Fenugreek seeds - � 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.
