Chettinad Kara Kuzhambu – Chettinad Spicy Curry
It’s been three weeks since my last post. I was busy shopping and packing for my India trip. Now I am having a good time in India with my parents and in laws. I really missed blogging and couldn’t wait any longer.
Coming back to the subject… Kuzhambu is a staple food in many South Indian homes. There are a number of varieties in kuzhambu. The preparation varies based on the type of kuzhambu. Chettinad Kara Kuzhambu is one of my favorite and I have had it many times in my friend’s place whose native is Karaikudi, Tamilnadu. My friend gave me the recipe and here I am sharing it with you. Enjoy this dish with rice or idly/dosa.
Preparation time: 40 minutes
No. of servings: 5
Spice level: 4 out of 5
- Shallots – 2 cups
- Tomatoes – 2
- Ginger Garlic paste – 2 tbsp
- Green chilies – 3
- Sesame oil – 4 tbsp
- Cumin seeds - 1tsp
- Curry leaves – a small bunch or 10 to 15 leaves
- Red chili powder – 1 tsp
- Garam masala – 1/2 tsp
- Sambar powder – 2 tbsp
- Coriander powder – 1 tsp
- Shredded coconut – 1/4 cup
- Fennel seeds – 1 tsp
- Poppy seeds – 1 tbsp
- Tamarind water - 2 cups
Method of Preparation:
- Soak shallots in water for 10 minutes and remove the skin and cut both the ends.
- Cut the shallots into half.
- Heat 2 tbsp of oil in a deep bottomed thick pan.
- Add cumin seeds, curry leaves, shallots and slit green chilies. Fry till shallots are translucent.
- Add ginger garlic paste and fry for a couple of minutes and then add chopped tomatoes.
- Keep frying till tomatoes are cooked and mashed.
- Add red chili powder, sambar powder, garam masala and salt.
- Mix well, add 1 to 1 1/2 cups of water and let it come to a boil and leave it for 5 minutes.
- Make a paste by grinding coconut, fennel seeds, poppy seeds and coriander powder in a mixer grinder by adding a little water.
- In another cup of hot water add a small lemon size of tamarind, let it sit for sometime and extract the juice.
- Add this juice to the boiling mixture in the pan and let everything cook and become a thick gravy.
- Now add the ground paste and let it cook for 5 to 8 minutes at medium heat.
- Finally add the remaining 2 tbsp of oil and leave it for a minute and turn off the stove.
- Kara Kuzhambu is ready. Serve hot with rice and potato fry.