Indian Vegetarian Recipes

Kara kuzhambu recipe

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

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

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.

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

The post Kara kuzhambu recipe appeared first on Jeyashri’s Kitchen.

Indian Vegetarian Recipes

Corn and spinach sandwich

Corn and spinach sandwich, Spinach corn sandwich- No onion no garlic sandwich recipe with full video and step-by-step pictures.

Sandwich comes super handy when we run out of idli dosa batter. My family loves sandwiches, and I have posted many recipes in Jeyashris kitchen. This one is a no onion no garlic sandwich recipe made using the winning combo of spinach and corn, also I have added capsicum to enhance the taste.

You can make this easy sandwich recipe, with the ingredients available at home. As we are not using onion or garlic, chopping reduces significantly. The filling is like a thicker version of the white sauce we make for pasta. If you want to add garlic you can add while sauting the corn and making the sauce too.

Corn and spinach sandwich can be served for breakfast, packed for kid’s lunch box, or served as an evening snack. Even you can make this for a quick weeknight dinner along with a soup.

Also check out our collection of No onion no garlic recipes.

Corn spinach sandwich recipe

No onion no garlic corn spinach sandwich recipe

Course Main Course, Snack

Cuisine Global, Indian

Keyword no onion garlic recipes, sandwich recipes

Prep Time 15

Cook Time 25

Total Time 40

Servings

Author Jeyashri suresh

Ingredients

8 slices bread
½ cup frozen sweet corn
½ cup spinach finely chopped
3 tbsp capsicum finely chopped
Salt as needed
Red chili flakes to taste
½ tsp pepper powder
Oregano flakes to taste
2 tsp maida or jowar flour
3 tsp butter + butter to toast the sandwich
½ cup milk use raw milk or boiled and cooled milk
¼ cup grated cheese mozarella cheese

Instructions

In a pan add 1 tsp of butter and add the frozen corn. If using fresh corn, cook this well and then take out the corn kernels and then add.
Saute for a minute and add add ½ cup finely chopped spinach
Saute for a minute and add salt.
Now add 3 tbsp of finely chopped capsicum
Saute for a minute.
Add red chili flakes, pepper powder, oregano flakes and mix well.
Keep this aside.
Add 1 tsp butter to the pan and add 2 tsp plain flour |maida. You can add jowar flour also.
Saute in low flame for a minute.
Now add ½ cup milk, you can add raw milk or boiled and cooled milk. Oat milk can also be added.
Mix well without lumps
Let this thicken, cook on a low flame.
Now add the corn spinach mixture.
Mix well and switch off
Add ¼ cup grated cheese
Filling is ready for the sandwich.
Add butter on a tawa and place a bread on it.
Spread the corn cheese mixture.
Cover with another slice.
Cook on both sides
Take out, cut and serve.

Video

Notes

Notes:
1. Instead of oregano and red chili flakes you can add finely chopped green chili and chaat masala.

2. You can skip the step of adding the maida white sauce too. Just cook the corn and spinach and add the grated cheese and go ahead.

3. No onion no garlic Corn spinach sandwich is a perfect breakfast or evening snack

In a pan add 1 tsp of butter and add the frozen corn. If using fresh corn, cook this well and then take out the corn kernels and then add.
Saute for a minute and add ½ cup finely chopped spinach
Saute for a minute and add salt.

Now add 3 tbsp of finely chopped capsicum
Saute for a minute.
Add red chili flakes, pepper powder, oregano flakes and mix well.
Keep this aside.

Add 1 tsp butter to the pan and add 2 tsp plain flour |maida. You can add jowar flour also.
Saute in low flame for a minute.

Now add ½ cup milk, you can add raw milk or boiled and cooled milk. Oat milk can also be added.
Mix well without lumps.

Let this thicken, and cook on a low flame.
Now add the corn spinach mixture.
Mix well and switch off.

Add ¼ cup grated cheese and mix well
The filling is ready for the sandwich.

Add butter on a tawa and place a bread on it.
Spread the corn cheese mixture.

Cover with another slice.
Cook on both sides.

Take out, cut and serve.

Notes:
Instead of oregano and red chili flakes you can add finely chopped green chili and chaat masala too.
You can skip the step of adding the maida white sauce too. Just cook the corn and spinach and add the grated cheese and go ahead.
No onion no garlic Corn spinach sandwich is a perfect breakfast or evening snack.

The post Corn and spinach sandwich appeared first on Jeyashri’s Kitchen.