Kara kuzhambu recipe – Kara kuzhambu with brinjal and mochai. South Indian village style Kara kuzhambu recipe with full video and step-by-step pictures.

We always make Vatha kuzhambu at home. This type of kara kuzhambu is typically a village-style recipe. We have tasted this many times at our friend’s house, during our childhood days. Also, we get this kara kuzhambu in lunch Thali in South Indian meals, served in the restaurants in Tamilnadu.

Usually, they put, small onions, brinjal, drumstick, or any legumes in this kuzhambu. Though the name is common, we have different versions in every household. Some people add sombu powder or grind whole fennel seeds along with coconut. While some add cumin seeds and peppercorns too.

As far as I have understood, the basic difference between Kara kuzhambu and Puli kuzhambu is, that in Kara kuzhambu we add coconut paste whereas in puli kuzhambu we don’t add any coconut. This kuzhambu pairs well with hot rice and spicy curry. We can serve this with kootu or any green veggies too.

If you are looking for some other interesting South Indian gravy, check out this, Thatta payaru kuzhambu, Vendakkai puli kuzhambu, parangikai kuzhambu, kollu kuzhambu.

Kara kuzhambu recipe

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Kara kuzhambu recipe

South Indian village style Kara kuzhambu recipe

Course Lunch, Main Course

Cuisine South Indian

Keyword South indian gravy, South Indian lunch recipes

Prep Time 15 minutes

Cook Time 30 minutes

Soaking time 8 hours

Total Time 8 hours 45 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• ½ cup dried mochai soaked overnight and cooked
• 4 small brinjals
• 1 and 1/2 tbsp sesame oil
• ½ tsp mustard seeds
• 2 pinches asafoetida
• 1 and 1/2 cup tamarind extract
• 4 cloves of garlic
• 15-20 shallots
• 1 tomato
• Few curry leaves
• 3 tsp sambar powder
• ½ tsp turmeric powder
• Salt as needed

To grind

• 2 tbsp coconut
• ½ tsp pepper
• 1 tsp cumin seeds

Instructions

• Extract 1 and ½ cup tamarind from a lemon sized tamarind.
• Soak the dried mochai overnight and pressure cook for 3-4 whistles. Add 1 cup of water and little salt while cooking. Drain the water and keep it aside.
• Grind the coconut, pepper and cumin seeds into a fine paste by adding little water.
• In a pan add 1 tbsp sesame oil and add the mustard seeds and asafoetida.
• Once the mustard crackles, add the garlic and small onions.
• Saute till golden brown.
• Now add the tomato.
• Add the cut brinjals and cook for a minute.
• Now add in the cooked mochai and mix well.
• Add 1 and ½ of tamarind extract.
• Add in the sambar powder, turmeric powder and salt.
• Mix well and let this boil in medium flame till it reaches a kuzhambu consistency.
• Add the ground coconut paste to this now.
• Mix well and boil for 3 minutes.
• Switch off the flame.
• Smear ½ tbsp of sesame oil.
• Kara kuzhambu is ready.

Video

Notes

1. Instead of mochai you can add karamani | thatta payaru too.

2 Kara kuzhambu pairs well with hot rice and any spicy curry or kootu.

• Extract 1 and ½ cup tamarind from lemon-sized tamarind.

• Soak the dried mochai overnight and pressure cook for 3-4 whistles.
• Add 1 cup of water and little salt while cooking. Drain the water and keep it aside.

• Grind the coconut, pepper and cumin seeds into a fine paste by adding little water.

• In a pan add 1 tbsp sesame oil and add the mustard seeds and asafoetida.
• Once the mustard crackles, add the garlic and small onions.

• Saute till golden brown.

• Now add the tomato.
• Add the cut brinjals and cook for a minute.

• Now add in the cooked mochai and mix well.
• Add 1 and ½ of tamarind extract.

• Add in the sambar powder, turmeric powder and  salt.

• Mix well and let this boil in medium flame till it reaches a kuzhambu consistency.

• Add the ground coconut paste to this now.
• Mix well and boil for 3 minutes.

• Switch off the flame.
• Smear ½ tbsp of sesame oil.
• Kara kuzhambu is ready.

1. Instead of mochai you can add karamani | thatta payaru too.
2. Kara kuzhambu pairs well with hot rice and any spicy curry or kootu.

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