Chettinad Kara Kuzhambu – Chettinad Spicy Curry
It’s been three weeks since my last post. I have been busy shopping and packing for my India trip and now I am having a good time in India with my parents and Parents in law. I really missed blogging and couldn’t wait more to write a post.
Kuzhambu is one of the common dish in South India. There are a number of varieties of kuzhambu. The preparation varies based on the type of kuzhambu. Chettinad Kara Kuzhambu is a popular variety of kuzhambu. I have had it many time in my friend’s place whose native is Karaikudi (capital of Chettinad). I was looking for a perfect recipe for this dish and I got one. I infused my style of cooking and made this wonderful kozhambu. Hope you all like it. Here you go…
Preparation time: 40 minutes
No. of servings: 5
Spice level: 4 out of 5
Ingredients:
- 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 vessel. You can use your aluminum pan or kadai.
- Add cumin seeds, curry leaves and shallots and fry till shallots are translucent.
- Add ginger garlic paste and fry for a couple of minutes followed by cut tomatoes.
- Keep frying till tomatoes are cooked and mashed.
- Add red chili powder, sambar powder, garam masala and salt.
- Combine well and let it cook 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 two cups of warm water add a small lemon size of tamarind and make a juice of tamarind.
- Add the tamarind juice to the mixture in the pan and let it boil and become a thick gravy.
- Add the remaining 2 tbsp of oil and leave it for a minute.
- Now add the ground paste and let it cook for 5 to 8 minutes at medium heat.
- Kara Kuzhambu is ready.
29 Comments
Leave a Comment
Subscribe to SpicyTasty
Recent Recipes
SpicyTasty Menu
Archives
Christmas Recipes
Become a Fan on Facebook !!
Friend us on Google
Follow us on Networked Blogs
Kara Kuzhambu looks spicy and yummy. Nice one.
Glad to know U are having great time there Nithu!
That kuzhambu looks soooo mouthwatering! Am just drooling over!
Wow! The kuzhambhu is really hot and spicy! Looks tempting!
i love chettinad based gravy as it will be so spicy and delicious…
Yumy droolie curry, looks so so delcious.
Love the look of this gravy. Have a good time in India.
Hi there, glad i’m back to food blogging and to visit your lovely space. Love the way you have used your ingredients.
Oh yum, would love with fresh steamed rice!
looks absolutely delish
Thank u so much nisha. I tried tis gravy it was awesome …
Wanting to try this for long looks so gud n spicy
The recipe looks very good. I have a question. Can you please recommend a substitute for shallots.
Thanks.
Hi Radha, You can use diced red onions or yellow onions instead of shallots. Thanks for stopping by.
Looks spicy and perfect curry.
Hi Nithu,
I tried many of your dishes & today i tried Chettinad Kara Kuzhambu by adding Okra and it came very well. My husband liked very much. Could you please post Andhra Kara Kuzhambu, Andhra Vatha Kuzhambu and Kuruma’s for chappathi.
Thanks.
Hi Poorni, Glad to see your lovely comments. Soon will post the recipes you asked for.
Thank you all of you for your valuable comments.
literally a mouth Watering Dish…..
Hi Nithu, I tried your chettinad karakuzhambu.Wow! delicious. Thanks for your spicy, mouth watering recipe.
Hi Nithu,
Thanks for the “Chettinad Kara Kuzhambu” recepie. I am gone try it today! I love cooking and i want to try this out as it is making my mouth watery
Regards
Sunil
tried it for the very first time today.. excellent.. thanks for the recipe..
Thanks for your wonderful comments.
my wife used to prepare this item and i love it. Now she went to india for vacation but i want to taste this.. so i simply followed mentioned steps and it came out awesome…
Thanks.
Hi Nithu,
U mentioned curry leaves a bunch but I m confused regarding quantity.pls cllarify how many grams should I take.reply soon b,coz u always reply my quaries after 2 or 3 weeks and sometimes u donot reply at all.
Parul
Hey Parul, generally I don’t take so long to reply as u said. Anyways, sorry for the inconvenience. Generally I don’t measure the amount of curry leaves in gram, so u can add a string of curry leaves. To be more precise, add 10 to 15 leaves. Hope this clarifies ur doubt.
good dish but can u add any vegetable to this like egg plant etc or will it become a different dish all together
Thanks Lakshmi.
Hi Ashok, u can add eggplant and as u said taste may differ.
hi, the kuzhambu looks so delicious. I am trying the same now but using brjnjal. Shall let you know how it comes out.
HI nithu
As my mom went out ,
This is the first time am trying to do my dish. it came out very well. Thanks a lot……………..love ur karakulambu:):):):)
Thanks Harini and Hema.