Recipe for Chettinad Kara Kuzhambu, Tamil Style Murungakkai Kara Kuzhambu, Drumstick and Brinjal in Tamarind gravy. With step by step pictures and video.
I love tamarind based gravies so much. Kara Kuzhambu is one of our favorite lunch time dishes. I have shared a simple kara kuzhambu recipe before. But this recipe is dynamite. We make a masala paste with spices and the masala paste adds a lot of flavour and richness to the curry. Drumsticks are the traditional choice of veggie for kara kuzhambu. I have used drumsticks and brinjal today.
Here is the video of how to make Chettinad Kara Kuzhambu, Kara Kulambu Recipe
Click the link below to find the recipes on the site that uses the main ingredient as brinjal, drumstick. Brinjal Recipes Drumstick Recipes
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Deep Burned Un-glazed Clay Pot Stainless frying pan Heavy duty mixie
Note: If you are in a hurry, this recipe can be made quick in a pressure cooker with homemade tamarind paste and have given the details for the same in the below steps. It suits best for people who are in a hurry or do not have time. The video above is made the traditional way. This recipe is very forgiving and can be made in both ways.
First we will make the masala paste. Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds ( dont add a lot or the curry will become bitter ), coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.
Add in the sambar powder and salt. Mix well and let it rest in the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.
Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.
Heat sesame oil in a pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onion.Saute for a few seconds. Add in the tomatoes and saute till the tomatoes are soft.
Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste, salt and jaggery. I use home made tamarind paste which works so well and makes for one chore less everyday. Here is the recipe for homemade tamarind paste. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Just cover the pan and cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.
Note: If you do not want to use the pressure cooker, add one cup more water and simmer the curry for 15 minutes on a low flame.
Open the cooker and mix well. Add hot water to kuzhambu if the gravy is thick. Dilute the kuzhambu to a pouring consistency. Serve hot with rice.
For Masala Paste
- 1 teaspoon Indian sesame oil (gingely oil)
- 1/4 teaspoon fenugreek seeds
- 2 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 2 dried red chillies
- 1/4 cup fresh shredded coconut
- 2 teaspoon sambar powder
- 1/2 teaspoon salt
Other Ingredients
- 3 tablespoon Indian sesame oil (gingely oil) – divided
- 1/4 teaspoon mustard seeds
- 2 sprigs curry leaves
- 1 medium sized onion, chopped
- 1 ripe tomato, chopped
- 5 brinjals, chopped
- 1 drumstick, chopped
- 2 - 3 tablespoon tamarind paste or small lime sized tamarind (pulp extracted)
- 1/2 teaspoon salt
- 1 teaspoon jaggery
- Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds, coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.
- Add in the sambar powder and salt. Mix well and let it rest on the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.
- Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.
- Heat sesame oil in a pressure pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onions and saute for a few minutes. Add in the tomatoes and cook till the tomatoes are juicy.
- Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste, salt and jaggery. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.
- Serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Lunch
- Cuisine: Tamilnadu
For Masala Paste
- 1 teaspoon Indian sesame oil (gingely oil)
- 1/4 teaspoon fenugreek seeds
- 2 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 2 dried red chillies
- 1/4 cup fresh shredded coconut
- 2 teaspoon sambar powder
- 1/2 teaspoon salt
Other Ingredients
- 3 tablespoon Indian sesame oil (gingely oil) – divided
- 1/4 teaspoon mustard seeds
- 2 sprigs curry leaves
- 1 medium sized onion, chopped
- 1 ripe tomato, chopped
- 5 brinjals, chopped
- 1 drumstick, chopped
- 2 - 3 tablespoon tamarind paste or small lime sized tamarind (pulp extracted)
- 1/2 teaspoon salt
- 1 teaspoon jaggery
- Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds, coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.
- Add in the sambar powder and salt. Mix well and let it rest on the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.
- Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.
- Heat sesame oil in a pressure pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onions and saute for a few minutes. Add in the tomatoes and cook till the tomatoes are juicy.
- Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste, salt and jaggery. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.
- Serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Lunch
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/chettinad-kara-kuzhambu-kara-kulambu-recipe/
The first time I had Dalcha was at Thahiras house. At most households in Coimbatore, it was only a raita and a chicken kurma or salna that was served. So this dalcha recipe was so new to me. Thahira told me that they would not eat biryani without this mutton dalcha as side dish. Many people have requested the recipe for Dalcha. Here it is! “Baai” veetu Mutton Dalcha.
Usually, Dalcha is made with mutton and a little bit of mutton fat. Dice the mutton into small pieces and set aside. Take a pressure pan and add in the mutton pieces. I did not add the mutton fat. Add it if using. Add in the toor dal and chana dal. Add in the water and cook for 5 whistles. Switch off the flame and wait for the pressure to release naturally.
Grind the garlic, ginger and onion with a little water to a fine paste. Set aside.
Heat oil in a pan and add in the onions, curry leaves and green chillies. Fry for 3-4 minutes till the onions are soft. Add in the tomatoes and the onion-ginger-garlic paste. Fry for a couple of minutes.
Add in the red chilli powder and salt. Add in the garam masala / curry masala powder. I added my home made curry masala powder today. Add in 2 tablespoon of tamarind paste. I use home made tamarind paste which works so well and makes for one chore less everyday. Here is the recipe for homemade tamarind paste. Fry for a minute.
Add in the veggies. I used raw mangoes and brinjal today. You can also add drumsticks, raw plantains etc. Add in little water and simmer for 15 minutes covered with a lid.
Add in the cooked dal-mutton mixture. Add in the ground coconut paste and let it simmer for a couple of minutes. Add in the coriander leaves and remove the pan from heat.
Serve with biryani or ghee rice.
For Cooking Dal and Mutton
- 100 grams mutton with bone
- 1/4 cup chana dal
- 1/4 cup toor dal
- 1/2 teaspoon turmeric powder
- 2 cups water
Ginger-Garlic-Onion Paste
- 6 cloves garlic
- 1 inch piece ginger
- 1 medium size onion
- 1/4 cup water to grind
Other Ingredients
- 2 tablespoon vegetable oil
- 1 medium sized onion, chopped
- 2 green chillies, chopped
- 2 sprigs curry leaves
- 1 tomato, chopped
- 2 teaspoon red chilli powder
- 1 teaspoon garam masala / curry masala powder
- 2 tablespoon tamarind paste
- 1 teaspoon salt
- 5 small brinjals, chopped
- 1/2 of a raw mango, chopped
- 1/2 of a raw plantain, chopped
- 1/4 cup fresh coconut ground to a paste with 1/4 cup water
- Take a pressure pan and add in the mutton pieces. Add in the toor dal and chana dal. Add in the water and cook for 5 whistles. Switch off the flame and wait for the pressure to release naturally.
- Heat oil in a pan and add in the onions, curry leaves and green chillies. Fry for 3-4 minutes till the onions are soft. Add in the tomatoes and the onion-ginger-garlic paste. Fry for a couple of minutes.
- Add in the red chilli powder. Add in the garam masala powder. Add in 2 tablespoon of tamarind paste and salt. Fry for a minute.
- Add in the veggies – brinjal, mango and raw plantain. Add in little water and simmer for 15 minutes covered with a lid.
- Add in the cooked dal-mutton mixture. Add in the ground coconut paste and let it simmer for a couple of minutes. Add in the coriander leaves and remove the pan from heat.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side Dish
- Cuisine: South Indian
