Kara Kozhambu

Kara Kuzhambu is similar to the preparation of vathal kozhambu except that we add a ground paste in this recipe. Kara kuzhambu can be had with any coconut based curry / koottu. I normally use brinjal for kara kozhambu. Alternately you can also use onion, Tomato & garlic. If using fresh vegetable use about 150 gms altogether. The taste is awesome.

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves : 2

Ingredients

Brinjal - 6 to 7 small brinjals
Sambar Powder - 2 heaped tsp
Salt - to taste
Tamarind - 1 big lemon size
Jaggery - 1 tsp (Optional)

To Temper

Gingelly oil - 3 tbsp
Mustard - 1 tsp
Curry Leaves - a few
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

To Grind

Dhania - 2 tbsp
Urad Dal - 2 tbsp
Chana Dal - 2 tbsp
Red Chillies - 4 /5
Garlic - 2 cloves


Procedure

1. Chop the crown of the brinjal and slit it into four sections without cutting it fully.
2. Roast and powder the items under to grind except garlic and stuff into the brinjals.
3. Add the garlic cloves to the remaining powder and grind to a paste.
4. Heat oil in a kadai, when the oil is hot, add the mustard. After it splutters, add the curry leaves, asafoetida, turmeric powder and the stuffed brinjal.
5. Saute for two minutes on a medium flame.
6. Extract the tamarind juice and add it to the sauted vegetable.
7. Add salt, sambar powder, ground paste and allow to boil till the raw smell is gone and the vegetable is cooked.
8. Finally adjust salt, if required, add a little jaggery(this is required only if you find the kara kuzhambu to be too tangy).
9. After the kuzhambu thickens, switch off the stove.
10. Serve with rice and appalam / koottu / coconut based curry.

Notes :

1. If you are making kara kozhambu with onion, tomato and garlic,  skip the stuffing part. Directly grind all items under "to grind" into a paste.
2. After seasoning, add the onions, tomato and saute for a minute and proceed with steps from 6 - 10