Kara kuzhambu is little different from vethakuzhambu. For this gravy we are using some masala paste. When we are buying thali from restaurants one of the item is Kara kuzhambu. Today I made that restaurant style Kara kuzhambu which goes well with hot rice, idli, dosa, roti, idiyappam etc. I have used chundakka vethal / dry 1 turkish berry vathal. I bought from pickle shop. This gives good taste. You can add brinjal, drumstick or ladies finger also.

Let us see how to make this.

Preparation time approx 30 minutes.

Ingredients.

15 to 20 peeled shallots.

1/2 tomato.

2 tbsp chudakka vethal ( turkish berry vathal).

Lemon size tamarind soaked in water.

2 tbsp thil oil.

1/2 tsp turmeric powder. S

Salt to taste.

A small piece of asafoetida or 1/4 tsp asafoetida powder.

For grinding.

1 tbsp channa daal.

1 tbsp coriander seeds

1 tsp fennel seeds.

1/2 tsp jeera.

7 to 8 red chillies ( adjust spice level)

2 to 3 kashmiri chillies.

5 shallots peeled.

1/2 small tomato.

3 tbsp coconut gratings.

Few curry leaves.

1 tbsp thil oil.

For garnishing.

2 tbsp thil oil.

Less than 1/4 cup chundakka vethal.

Seasoning.

2 tbsp thil oil.

1 tsp mustard seeds.

1 tsp channa daal.

1/ 2 tsp methi seeds

Curry leaves.

2 red chillies.

Method.

Soak tamarind and take out juice strain and keep aside.

Heat oil. Add channa daal,coriander seeds, cumin seeds ,fennel seeds, red chillies, curry leaves. Fry till daal turn in to brown. Add shallots, coconut gratings and tomato. Fry till tomatoes turn little mushy.

Take out and keepaside. When it is cool make a fine paste adding water. Keep aside.

In a pan add thil oil. Add mustard seeds. Let it splutter. Add curry leaves channda daal let it become brown now add methi seeds .let this become red. Add peeled shallots. Fry for a minute. Now add 1 small tomato cut in to pieces. Fry till it becomes mushy. Add the tamarind juice. ( If the tomatoes are sour adjust tamarind juice).

Add salt and turmeric powder. Add stone asafoetida or powder. Cook till the raw smell of tamarind goes. Add ground masala and 1 cup water. Let it boil in medium fire. Adjust water for the consistency of the gravy.

Let it boil at least 5 to 6 minutes.

Fry the chundakka in oil and pour over the gravy.