Karakuzhambu is one our family’s most liked gravies.There are many varieties and methods in making these but i like the classic one with drumstick and shallots.A great combo with potato fry an rice,you will end up eating a few mouthfuls extra.It is named karakuzhambu,so it’s a bit spicy but you can always adjust your spice level.I tasted this kuzhambu for the first time at saravana bhavan in chennai.What an awesome taste it was.Truly remarkable.Now this recipe can be made with brinjal,lady’s finger and any vegetable of your choice.Let’s see how it’s made..
INGREDIENTS
| Shallots | 15 |
| Drumstick | 1 |
| Tamarind | a gooseberry shaped ball |
| Sesame oil | 1tbsp |
| Mustard | 1 tsp |
| Fenugreek | 1 tbsp |
| Red chilli | 2 |
| Tur dal | 1 tsp |
| Red chilli powder | 1 tsp |
| Asafoetida | a pinch |
| Sambhar powder | 3 tsp |
| Onion | 1 |
| Tomato | 1 |
| Coconut grated | 3 tsp |
| Curry leaves | 1 sprig |
| Coriander leaves | a few |
HOW TO MAKE
- Soak tamarind in water and take out it’s extract.Chop onions and tomato.Grate coconut.
- In a pan add a bit oil and fry onions till brown.Now add tomato till mushy and then grated coconut.Once cooled put them in a blender and add 1 tsp sambhar powder and red chilly powder and make a fine paste.
- In a pan add oil and add mustard,fenugreek red chilly,asafoetida one by one.When mustard crackle and fenugreek turns brown add shallots and drumstick and fry a little.
- Add sambhar powder and fry a little more.The shallots will turn translucent.Add the grounded masala now.When the raw smell goes away add tha tamarind extract and salt.
- Once the gravy has thickened add chopped curry leaves and coriander leaves for garnish and switch off the flame.
- Yummy Karakuzhambu is ready.Serve with steaming rice with dollops of ghee and any curry of your choice.
Notes
- You can add any veggie alongwith shallots.
- Aways fry the shallots and add tamarind extract as the fried onions will taste better in the gravy.
- Adjust the spices as per your taste.
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