Kaara kozhambu

காரக் குழம்பு
Kaara kozhambu is a hot and spicy gravy. Vegetables like brinjal, lady's finger (okra), drumsticks, mochcha kottai are added. The taste is enhanced by adding sambar onions and gingelly oil. But I don't get those items here. I used 'monster' red onion.
In Tamilnadu meals or "south indian thali," this kozhambu is one of the tastier gravies. This version of kaara kuzhambu is my hubby's favorite.



Ingredients:
Brinjal - 5
Red onion - 1 ( chopped)
Garlic- 6 cloves
Tomatoes - 2 (medium-chopped)
Green chilies - 4 (slit lengthly)
Sambhar powder - 1 teaspoon
Turmeric powder - 2 pinch
Tamarind - lime size
Fenugreek seeds - 1/4 tea spoon
Salt as required
Oil

For Grinding into paste:
Coconut - 1/4 cup
Poppy seeds -2 teaspoon

For Seasoning:
Mustard seeds - 1/4 teaspoon
Channa dal - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Cumin seeds - 1/4 spoon
Curry leaves - 6


Method:
Extract tamarind pulp as I did in any other kuzhambu variety http://ushanandini.blogspot.com/search/label/Kuzhambu.
Soak the poppy seeds in hot water.
Cut the vegetables in desired shapes.
Chop the garlic lengthwise.
Heat the oil in a medium saucepan.
Season by adding the channa dal and fry till golden color. Then add the urad dal,cumin seeds and mustard seeds.
When the mustard seeds starts to crackle,add the chopped garlic and fry till golden colour.
Add the onion and fry. Add the green chillies, brinjal and fry for sometime.(you can also fry the brinjal in oil separately in another small kadai and add. this saves the time )
Add the chopped tomatoes and fry.
Now add the sambhar powder, turmeric powder and salt. Mix well (1 minute)
Add the tamarind pulp and let it boil.
In the mean time grind the coconut and poppy seeds into paste.
After the gravy thickens and vegetables boiled add the coconut paste.
Let it boil for 3 to 5 minutes in simmer.
Finally add the curry leaves.
Serve hot with serve rice.

Posted in: Kuzhambu