Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Kara Kuzhambu

Traditional 15. Kara Kuzhambu recipe

🧺 Ingredients

• Mixed vegetables (potato, carrot, beans, peas, cauliflower): 400g total, cut uniform size
• Oil: 30ml (2 tbsp)
• Onion: 100g (¾ medium), sliced
• Ginger: 10g, chopped
• Green chili: 2, chopped
• Coriander powder: 5g (1 tsp)
• Cumin powder: 3g (½ tsp)
• Turmeric powder: 2g (¼ tsp)
• Red chili powder: 3g (¾ tsp)
• Garam masala: 2g (⅜ tsp)
• Coconut (fresh, grated): 60g (½ cup)
• Water: 150ml (⅔ cup)
• Lemon juice: 15ml (1 tbsp)
• Salt: 6g (1.25 tsp)
• Mustard seeds: 3g (½ tsp)
• Curry leaves: 10 leaves
• Asafoetida (hing): pinch

👩‍🍳 How to make Kara Kuzhambu

1. Heat oil on high heat (45 seconds).
2. Add mustard seeds. Wait for crackling (10 seconds).
3. Add curry leaves. Fry 3 seconds.
4. Add onion. Fry 6-8 minutes until golden-brown.
5. Add ginger and green chili. Fry 2 minutes.
6. Add coriander, cumin, turmeric, red chili, and garam masala. Fry 30 seconds.
7. Add asafoetida.
8. Add vegetables (harder ones first: potatoes, carrots). Stir and cook 5 minutes on high heat.
9. Add softer vegetables (peas, beans, cauliflower). Mix.
10. Add water and salt. Bring to boil (2 minutes).
11. Reduce heat to low. Cover partially. Cook 8-10 minutes until vegetables are fork-tender.
12. Uncover. Add coconut. Stir well and cook 2 minutes.
13. If excess liquid remains, cook uncovered 2 minutes on high heat.
14. Add lemon juice. Taste and adjust salt.
15. ---

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