Kara Kuzhambu also called Kara Kulambu is a tangy, spiced gravy made with vegetables like drumsticks, pearl onions, brinjals etc in a curry base of coconut, spices and tamarind. This spiced and tangy preparation is a delicacy from the cuisine of Tamil Nadu in South India.
Heat a small pan. Keep the heat to a low and add the following spices - coriander seeds, fenugreek seeds, black pepper and cumin seeds.
Stirring often, dry the roast spices till fragrant. Set aside and allow the roasted spices to cool.
Meanwhile in a small bowl, soak tamarind hot water for 20 to 30 minutes.
Add the roasted spices in a grinder jar along with grated coconut or chopped coconut
Add ½ to ⅔ cup water and grind to a smooth and fine paste. Set aside.
Quarter the brinjals and keep them in soaked salted water for 15 to 20 minutes. Also chop the other veggies.
Making kara kuzhambu
Heat 2 tablespoons oil in a pot or pan.
Lower the heat and add mustard seeds and urad dal.
On a low heat crackle the mustard seeds and brown the urad dal.
Add the pearl onions or chopped shallots and curry leaves. Stir and sauté for a minute on low heat.
Then add chopped tomatoes. Stir and sauté till the tomatoes soften.
Add the chopped veggies. Add turmeric powder and red chili powder.
Stir well and saute the veggies for a minute or two.
Making kara kuzhambu
Add 1.5 cups water. Also add salt as required.
Stir to mix. Cover the pan with lid. On a low to medium heat simmer the veggies, till they are almost cooked.
Squeeze the tamarind extract from the soaked tamarind and set aside.
Once the veggies are almost cooked, add the tamarind extract.
Add the ground coconut and roasted spices paste. Stir and mix very well.
If the gravy consistency looks thick, add some water and mix.
Simmer the kuzhambu gravy for 7 to 8 minutes on a low heat without the lid. Stir at intervals.
Serve Kara Kuzhambu with steamed rice or even with idli or dosa.
Notes
While I have used drumsticks, brinjals, carrots, potatoes, you can opt to use any other vegetable of your choice like cauliflower, okra, plantain, yam, radish, french beans, bottle gourd and pumpkin.
For okra, sauté them in some oil until they are almost cooked and add them later when you add the coconut and spices paste.
Instead of pearl onions (or sambar onions), use shallots or regular onions.
The best and most authentic flavor in the dish comes by using sesame oil (gingelly oil). But feel free to use any neutral flavored oil that you have.
You could use frozen coconut instead of fresh coconut.
The consistency of the gravy can be medium-thick to medium, so adjust by adding less or more water.