Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Lunch

Kara Kuzhambu (கார குழம்பு)

Traditional 13. Kara Kuzhambu recipe

🧺 Ingredients

• 6–8 small brinjals (eggplant) — quartered lengthwise, OR 2 drumstick pods cut into pieces
• 15 pearl onions (shallots), peeled
• Tamarind — lime-sized ball (40 g), soaked in 1.5 cups hot water
• 3 tbsp sesame oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 tsp urad dal
• 10 curry leaves
• 2 dried red chilies, broken
• ¼ tsp asafoetida (hing)
• ½ tsp turmeric
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp sambar powder
• ½ tsp black pepper powder
• 1.5 tsp salt
• 3 tbsp fresh coconut, grated
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• Grind with 3 tbsp water to smooth paste
• 1 tsp jaggery
• 1 tsp rice flour in 2 tbsp water (for thickening if needed)

👩‍🍳 How to make Kara Kuzhambu

1. Blend coconut, coriander seeds, and cumin seeds with 3 tbsp water to a smooth paste.
2. Set aside.
3. Extract 1.5 cups tamarind liquid from soaked tamarind.
4. Set aside.
5. Heat 3 tbsp sesame oil in a heavy kadai over high heat.
6. Add mustard seeds — crackle 20 seconds.
7. Add cumin seeds and urad dal — fry 30 seconds until golden.
8. Add broken red chilies and curry leaves — sizzle.
9. Add asafoetida.
10. Add whole pearl onions — fry on medium heat for 3–4 minutes until lightly golden on all sides.
11. Add brinjal pieces (or drumstick).
12. Toss in the oil.
13. Add all spice powders: turmeric, red chili powder, coriander powder, sambar powder, black pepper, and salt.
14. Fry for 2 minutes — the spices coat the vegetables and bloom in the oil.
15. Add tamarind water.
16. Stir well.
17. Add coconut paste.
18. Mix thoroughly.
19. Bring to boil over high heat, then reduce to medium heat and cook for 15–18 minutes, stirring every 3–4 minutes.
20. The kuzhambu should reduce and thicken significantly.
21. The brinjal should be completely tender.
22. Oil should float on the surface.
23. Add jaggery.
24. If the kuzhambu is too thin, add rice flour slurry and stir for 2 minutes until thickened.
25. Taste for balance — should be fiery, tangy, and slightly sweet.
26. Serve hot over rice.

Track the macros of Kara Kuzhambu and 100s of Indian dishes with Nutri Macro India.