Simple and Yummy Yummy Kara Kulambu Recipe/காரக்குழம்பு ரெசிபி 😋😋 The stars of this recipe are shallots, garlic, and lots and lots of curry leaves

 

Kara Kulambu is a popular South Indian tangy and spicy curry made with tamarind, a variety of spices, and vegetables or meat. It's typically served with rice or dosa. Here's a simple recipe for Vegetable Kara Kulambu (you can add chicken, fish, or other meats as per your preference).

Ingredients:

• For the Kara Kulambu paste:

  • 1 tbsp oil
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 tbsp dried red chilies (adjust for spice level)
  • 1 tsp fenugreek seeds
  • 1/2 tsp black peppercorns
  • 1/4 tsp turmeric powder
  • 1 tsp mustard seeds
  • 1/4 cup grated coconut (optional)

• For the curry:

  • 2 tbsp oil
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, chopped
  • 1/4 cup tamarind pulp (soaked in warm water for 10 minutes and then extracted)
  • 1-2 cups mixed vegetables (like carrots, potatoes, eggplant, and beans) or meat (chicken/fish)
  • 1 tsp sambar powder (or use chili powder if unavailable)
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1/2 tsp jaggery or sugar (optional, to balance the tanginess)
  • 1 sprig curry leaves
  • 1-2 cups water (adjust based on desired consistency)

Instructions:

1. Make the Kara Kulambu Paste:

   • Heat a pan, dry roast the coriander seeds, cumin seeds, dried red chilies, fenugreek seeds, black peppercorns, and turmeric powder until fragrant.
   • Let them cool, then grind them into a smooth paste with a little water or grated coconut (optional).

2. Prepare the Curry:

   • Heat oil in a large pan. Add mustard seeds and curry leaves. Let them splutter.
   • Add chopped onions and sauté until golden brown.
   • Add chopped tomatoes and cook until they turn soft and mushy.
   • Add the prepared Kara Kulambu paste and cook for a couple of minutes until the oil starts to separate from the paste.

3. Add Tamarind & Veggies/Meat:

   • Add the tamarind pulp, water, and salt. Stir well and bring the curry to a boil.
   • Add the vegetables or meat of your choice and cook until tender. For vegetables, around 15-20 minutes; for meat, it will depend on the type (chicken cooks quicker than tougher cuts of meat).

4. Final Touches:

   • Adjust salt and add jaggery or sugar to balance the tangy flavor from tamarind.
   • Cook the curry for another 5-10 minutes until the flavors meld together.

5. Serve:

   • Serve hot with steamed rice, dosa, or idli.

Enjoy your delicious and flavorful Kara Kulambu!

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HOW TO PREPARE INDIAN GOOSEBERRY OR STAR GOOSEBERRY PICKLE AT HOME !!!

 

Indian gooseberry (also known as Amla) or star gooseberry (called karambola in some regions) is commonly used to make tangy and flavorful pickles in Indian cuisine. I'll share a recipe for Indian Gooseberry (Amla) Pickle, as it's the more common one. You can adjust the method to suit star gooseberries as well if that’s what you're using.

Ingredients:

• 500g fresh Indian gooseberries (Amla) or star gooseberries (karambola)
• 2-3 tbsp mustard oil (or any oil of your choice)
• 1-2 tbsp salt (adjust to taste)
• 1 tbsp turmeric powder
• 1 tbsp red chili powder (adjust to taste)
• 1 tbsp roasted cumin powder
• 1-2 tbsp jaggery or sugar (optional, for a slight sweetness)
• 1-2 tsp fenugreek seeds (methi dana)
• 1 tsp mustard seeds (rai)
• 1 tbsp asafoetida (hing)
• 1 tbsp fennel seeds (saunf)
• 1-2 tbsp vinegar (optional, for extra tang)

Method:

1. Prepare the Gooseberries:

   • Wash the gooseberries thoroughly to remove any dirt.
   • Cut the gooseberries into quarters and remove the seeds carefully. If you're using star gooseberries, you can cut them into smaller pieces, depending on their size.

2. Blanch the Gooseberries (Optional):

   • If you'd like to make the pickle last longer, you can blanch the gooseberries in hot water for 2-3 minutes, then drain and let them cool. This step helps remove any bitterness and ensures a longer shelf life.

3. Roast the Spices:

   • In a pan, dry roast the fenugreek seeds, mustard seeds, fennel seeds, and cumin seeds separately. Once roasted, let them cool, then grind them coarsely into a powder.

4. Heat the Oil:

   • In a pan, heat the mustard oil. Once it heats up and begins to smoke, reduce the heat. Add a pinch of asafoetida (hing) and fry it for a few seconds.

5. Prepare the Pickle:

   • Add the quartered gooseberries to the oil and cook them for 5-6 minutes on low heat until they soften slightly.
   • Add salt, turmeric powder, red chili powder, roasted ground spices (fenugreek, mustard, cumin, and fennel), and jaggery (if using). Stir well so the spices coat the gooseberries evenly.

6. Let it Cool:

   • Allow the mixture to cool to room temperature.

7. Store the Pickle:

   • Once cooled, transfer the pickle into a clean, dry jar. Pour a little more mustard oil on top to ensure the pickle is well-preserved.
   • Let the pickle sit in a sunny spot for about 7-10 days, shaking the jar gently every day to mix the spices and oil.

Serving Tips:

• After 7-10 days, the pickle should be ready to eat! You can enjoy it with rice, roti, or paratha.
• It pairs wonderfully with curd (yogurt) or as an accompaniment to your meals.

Notes:

• Adjust the spice level to your preference by changing the amount of chili powder or using a different variety of chili.
• If using star gooseberries (karambola), the preparation method is the same, though the flavor profile will differ slightly due to their unique taste.

Enjoy your homemade pickle!

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Preparing prawn biryani involves a combination of marinated prawns, fragrant basmati rice, and aromatic spices.

Here’s a step-by-step guide to making prawn biryani 👇

Ingredients:

For the rice:

• 1 ½ cups basmati rice
• 2-3 cups water
• 2-3 cloves
• 1-2 cardamom pods
• 1-2 bay leaves
• 1 small cinnamon stick
• 1 tsp salt

For the prawn marinade:

• 500g prawns (cleaned and deveined)
• 2 tbsp yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp lemon juice
• ½ tsp garam masala
• Salt to taste

For the biryani:

• 2-3 tbsp ghee (clarified butter) or oil
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• Fresh cilantro (coriander leaves) for garnish
• Fresh mint leaves for garnish
• 1-2 tbsp rose water or kewra water (optional, for aroma)

Instructions:

1. Prepare the rice:

• Rinse the basmati rice under cold water until the water runs clear.
• In a large pot, bring 2-3 cups of water to a boil. Add the cloves, cardamom, bay leaves, cinnamon stick, and salt.
• Add the washed rice and cook until it is 70-80% cooked (not fully soft). Drain the rice and set it aside.

2. Marinate the prawns:

• In a mixing bowl, combine the prawns with yogurt, ginger-garlic paste, turmeric powder, red chili powder, lemon juice, garam masala, and salt.
• Let the prawns marinate for at least 30 minutes (or longer for more flavor).

3. Prepare the biryani base:

• Heat ghee or oil in a large, heavy-bottomed pan. Add cumin seeds and allow them to splutter.
• Add the sliced onions and sauté them until golden brown and crispy. Set aside some fried onions for garnish.
• Add the ginger-garlic paste and green chilies, and sauté for 2-3 minutes.
• Add chopped tomatoes and cook until they soften and release oil.
• Add the coriander powder, garam masala, and salt. Stir well.
• Gently add the marinated prawns to the mixture and cook for 5-7 minutes until the prawns turn pink and are partially cooked. Be careful not to overcook them since they will cook further in the next steps.

4. Layer the biryani:

• In the same pan, layer half of the partially cooked rice over the prawn mixture.
• Add a few sprigs of fresh mint, cilantro, and some fried onions.
• Layer the remaining rice on top and repeat with mint, cilantro, and fried onions.
• Optionally, sprinkle a little rose water or kewra water over the top for a fragrant touch.

5. Cook the biryani:

• Cover the pan with a tight-fitting lid or seal with dough to trap the steam.
• Cook on low heat (on a tawa or griddle for indirect heat) for 20-25 minutes to allow the flavors to meld together and the prawns to cook fully.

6. Serve:

• Gently fluff the biryani with a fork.
• Garnish with extra fried onions, cilantro, and mint leaves.
• Serve with a side of raita (yogurt with cucumber, mint, or onions) and enjoy your prawn biryani!

This recipe creates a rich, flavorful prawn biryani that balances the spices and the delicate flavor of prawns. Enjoy!

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