Tamil kara kuzhambu recipe using poondu


Tamil kara kuzhambu recipe using poondu This is Tamil kara kuzhambu recipe using poondu/ garlic. This is one of the best recipes in all Tamil marriage function dish. Here is the details for ingredients needed, and how to prepare this recipe to get authentic taste of Tamil nadu .

Tamil kara kuzhambu recipe is popularly called spicy gravy with tamarind. This south Indian special recipe prepared almost in all states of Tamil nadu. This can be prepared by using the vegetables like brinjal, ladies finger or by using garlic (poondu). This is the favorite recipe for all youngsters for its hot and spicy texture.
Cooking time: 30 minutes

Ingredients needed for kara kuzhambu preparation
Poondu – 1 cup
Nattu vengayam onion – 1 cup
Fenugreek – 2 tsp (1 spoon for grinding and one for sautéing)
Tomato -2
Red chilly powder - 2 tsp
Pepper – 1tsp
Coconut – ½ cup
Asafoetida -1 tsp
Coriander powder - 2 tsp
Tamarind juice – 1/4 cup
Turmeric powder - a pinch
Mustard - 2 tsp
Curry leaves - little
Grated Jaggery - 1 tsp
Cumin seeds powder - 1 tbs
Salt as required
Sunflower oil as needed

How to Prepare Tamil kara kuzhambu
Fry the onion separately and keep it aside. In the same pan add little oil and fry the garlic cloves into golden brown and keep it separately.
Fry the tomatoes separately, and keep it aside. Now add little oil and fry fenugreek, curry leaves, pepper and coconut. Add this with fried tomatoes.
Now add the friend ingredients except garlic (onion, tomato, fenugreek, curry leaves, pepper and coconut) in a mixer grinder.
Also add turmeric powder, coriander powder, jeera powder with the friend ingredients and grind it nicely as a fine paste.
Heat oil in a pan, sauté fenugreek seeds, mustard and curry leaves. Then add the fired poondu/ garlic and fry by keeping the flame in low.
Now add the ground ingredients with garlic, add salt as per your taste. Then add the tamarind juice and jaggery.
Sprinkle two tsp of oil in the gravy. Close the lit and let it to boil until the raw smell goes off.
Finally remove the lit and add 2tsp of oil mix it properly and serve with hot rice or dosa.

Note: If you want you can grind coconut separately (grinding coconut separately gives nice taste)
Instead of garlic you can also add friend brinjals for making kara kuzhambu.
In another method in khara kulambu prepration is dry grinding method. For this you can grind the fenugreek, jeera, coriander seeds, by dry frying it. This is tradition type preparation. In villages people use hand grinding method to enhance its taste. Cholesterol patients can avoid adding coconut. Instead of sunflower oil cholesterol oil patients can use olive oil or sesame oil.


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