Kara Kulambu Recipe | Kara Kuzhambu Recipe

Kara Kulambu is a popular South Indian tamarind based curry often made with vegetables like brinjal, drumstick etc. Kara Kulambu is a staple in South India known for its bold and tangy taste. This spicy, tangy curry is Tamil Cuisine specialty. Learn to make tasty and perfect Kara Kulambu with step by step pictures and video.

I make Kara Kulambu at least twice a month as it has been our family favorite. Hubby demands this whenever we buy brinjals. This is valued because of its long shelf life and tastes best the next day. The spices and flavors are infused well, the longer it stays. Do try this version of Kara Kulambu and enjoy it with hot rice and papad which is the best combo.

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About Kara Kuzhambu

‘Kara’ in tamil means spicy and ‘Kuzhambu’ is curry so Kara Kuzhambu translates to a spicy curry. Kara Kuzhambu is a perfect side dish for rice, idli etc. This is another take for ennai kathrikai kulambu and we all just love it.

At times I feel like eating something spicy and hot, so this is the first dish that comes to my mind. Piping hot rice, kara kuzhambu with appalam is such a great combination do try this and enjoy!

This is a unique preparation made with tamarind and coconut paste as base along with drumstick and brinjal which works best for this recipe. You can add other vegetables like potato, okra, yam etc. Onion and garlic adds more flavor to this curry. This is a spicy curry which is apt with hot steamed rice. This is another take for ennai kathirikai kulambu and we just loved it.

Kara Kuzhambu is a tamarind based curry so keeps well for 2 days. I love it even with curd rice, tastes so good. I reserve the leftover curry made for lunch to serve it with idli for dinner, the apt combo. It pairs up well with rice, idli, dosa, upma etc.

Kara Kuzhambu Ingredients

• Tamarind – Tamarind is one of the main ingredient for kara kulambu to give a tangy taste and forms the base. Soak tamarind in hot water to extract pulp easily.
• Coconut – Kara Kulambu can be made with coconut, without coconut. With coconut the curry is slightly thick, adds volume too
• Spices – A masala paste is made by grinding coconut, cumin seeds, coriander seeds, whole black pepper, urad dal, chana dal, small onion and dry red chilies.
• Onion – Small onion is best to use for this curry as it adds flavor.
• Garlic – is used to add more taste and flavor to this curry. Garlic is one the main ingredient for any tamarind based curries.
• Tomato – is added to make the curry juicy and tangy.
• Vegetables – I have used brinjal and drumstick. Other vegetables like okra, taro root, potato can also be used.
• Turmeric powder – is added for color and flavor.
• Red chili powder – is added to make the curry more spicy.
• Gingelly oil – is used for tempering and cooking the curry as it has a lot of health benefits, can be added generously. However you can use any cooking oil too.
• Vadagam, Curry leaves, Red chilies – added while tempering.

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How to make Kara Kulambu Step by Step

Sauteing and grinding

To a pan add

• 1 teaspoon oil
• 4 small onion
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon whole black pepper
• 1 tablespoon coriander seeds
• 3 red chilies
• 1 teaspoon urad dal
• 1 teaspoon chana dal

2.Saute until it turns golden.

3.Add 1/3 cup coconut.

4.Give a quick sauté and switch off.

5.Transfer to a bowl and cool down.

6.Grind with little water to a fine paste.

Tempering

7.Heat 3 tablespoon gingelly oil then add 1/2 teaspoon vadagam, let it crackle. Add few curry leaves and let it splutter, give a quick sauté.

8.Add 6 garlic cloves along with 10 small onion, 2 red chilies. Sauté until onions turn golden.

9.Add 1 medium sized tomato sauté until it is mushy and raw smell leaves.

Cooking vegetables

10.Add 2 drumstick cut into 3 inches long, 3 brinjals cut into wedges along with salt to taste, 1/4 teaspoon turmeric powder and 1 tablespoon kashmiri chili powder.

11.Saute for a minute.

12.Add around 2 cups water, give a quick stir. Let it boil.

13.Once it comes to a boil, cook covered for 10-12 minutes.

14.Cook until the vegetables turn soft. Check if vegetables are done then proceed else cook for few more minutes.

Add masala paste, tamarind extract

15.Add prepared masala paste along with 1/2 cup tamarind extract and little of rinsed water.

16.Give a quick mix.

Simmering

17.Let it boil in low medium flame for 10 minutes or until oil separates. Let it simmer until the kulambu becomes thick.

18.Switch off. It will thicken with time.

19.Kara Kuzhambu is ready!

Serve with hot steamed rice.

Expert Tips

• Tamarind extract – Use slightly thin tamarind extract. Strain to extract seeds, fiber then use it.
• Choosing right vegetables – Choose traditional vegetables like drumstick, brinjal, pumpkin, taro root, potato etc.
• Masala paste – Using freshly grind masala paste gives the curry a unique taste.
• Tempering – Gingelly oil is best for this tempering. If you don’t have vadagam replace it with 1/2 teaspoon mustard seeds and 1/4 teaspoon fenugreek seeds.
• Spice level – Adjust red chilies according to your spice level.
• Consistency – The curry will thicken slightly with time so switch off accordingly. If it becomes too thick add little hot water to adjust consistency.

Serving & Storage

Kara Kuzhambu can be served with rice, idli, dosa etc. It makes a great meal with rice, any vegetable stir fry, appalam.

Store in fridge and this curry keeps well in fridge for 3-5 days. Reheat by adding little water if it is too thick then serve hot with rice.

FAQS

1.How is kara kulambu different from puli kulambu?

‘Puli’ means sour and ‘Kara’ means spicy so Puli kulambu is more sour, tangy and Kara Kulambu is more spicy.

2.Can I skip coconut?

Yes you can but the gravy will be a bit thin in consistency. Also coconut gives volume and balances the spice in the curry so I recommend adding it.

3.What other vegetables can I add?

Other than brinjal, drumstick you can use vegetables like potato, yam, taro root, okra, dried berries, beans etc.

4.Any quick tips for tasty kara kulambu?

Taste check while simmering and adjust the spices accordingly. If you feel the curry is a bit sour, spicy then add a pinch of jaggery powder at the end for a great taste balance.

5.What can I replace sesame oil with?

You can replace sesame oil with regular cooking or groundnut oil. Gingelly oil is best for tamarind based curries.

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