Kara kuzhambu is a tamarind based gravy which goes very well with rice, dosa, Idly, Appam, Idiyappam ,Kozhukkattai etc. I always like tamarind based curries. Kara curry is very simple spicy gravy. You can make this curry with different vegetables. Let us see how to make this curry.
Preparation time approx. 40 minutes
Tamarind. Big gooseberry size/ Medium lemon size(Based on the tanginess of tamarind)
2 tbsp sambar powder
1 tsp red chilli powder
1 tsp dhania powder
1/4 tsp turmeric powder
1 tsp Jaggery
Salt to taste
4 tbsp Gingely oil
1 tsp Mustard seeds
1/2 Methi seeds
1 tsp Urad dal
1 tsp Channa dal
Hing – A big pinch
2 Red chillies
Curry leaves – few
15 (finely chopped)Shallots
Whole garlic cloves few
1 big chopped) tomato.
Squeeze tamarind water keep.
In a kadai add oil add mustard. Followed by all seasoning.
Add garlic saute for few seconds. Then add onions . fry.
Add chopped brinjal salt and haldi. Saute well .
Add all the spices in tamarind water. Taste to check.
If the taste is ok your kuzhambu will be tasty.
Add this tamarind water to the curry.
Cook till it become thick.
Add curry leaves.
If your gravy is not thick you can add 1 tsp rice flour mixed in water and add to the gravy and boil .