Kara kuzhambu recipe
South Indian village style Kara kuzhambu recipe
Servings: 4
Ingredients
- ½ cup dried mochai | field beans soaked overnight and cooked
- 4 small brinjals
- 1 and 1/2 tbsp sesame oil
- ½ tsp mustard seeds
- 2 pinches asafoetida
- 1 and 1/2 cup tamarind extract
- 4 cloves of garlic
- 15-20 shallots
- 1 tomato
- Few curry leaves
- 3 tsp sambar powder
- ½ tsp turmeric powder
- Salt as needed
To grind
- 2 tbsp coconut
- ½ tsp pepper
- 1 tsp cumin seeds
Instructions
- Extract 1 and ½ cup tamarind from a lemon sized tamarind.
- Soak the dried mochai overnight and pressure cook for 3-4 whistles. Add 1 cup of water and little salt while cooking. Drain the water and keep it aside.
- Grind the coconut, pepper and cumin seeds into a fine paste by adding little water.
- In a pan add 1 tbsp sesame oil and add the mustard seeds and asafoetida.
- Once the mustard crackles, add the garlic and small onions.
- Saute till golden brown.
- Now add the tomato.
- Add the cut brinjals and cook for a minute.
- Now add in the cooked mochai and mix well.
- Add 1 and ½ of tamarind extract.
- Add in the sambar powder, turmeric powder and salt.
- Mix well and let this boil in medium flame till it reaches a kuzhambu consistency.
- Add the ground coconut paste to this now.
- Mix well and boil for 3 minutes.
- Switch off the flame.
- Smear ½ tbsp of sesame oil.
- Kara kuzhambu is ready.
Video
Notes
1. Instead of mochai you can add karamani (black-eyed beans) | thatta payaru too.
2 Kara kuzhambu pairs well with hot rice and any spicy curry or kootu.