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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