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Restaurant style Karakuzhambu

Restuarant Style Karakuzhambu

Coconut based spicy and tangy Kuzhambu
Course Main Dish
Cuisine Indian
Author Nisha

Ingredients

Main

  • 1 Medium sized Onion finely slice
  • ¼ Cup Karamani soaked for about half an hour
  • 1 teaspoon concentrated tamarind paste

For grinding

  • 1 tablespoon Channa dahl
  • 1 tablespoon Dhaniya
  • ¼ teaspoon Jeera
  • ½ teaspoon Sombu | Fennel seeds
  • 2-3 no's Red chillies
  • 3 tablespoon Grated coconut
  • 4-5 no's Small onions
  • 1 Medium sized tomato chopped

For Tempering

  • 3 tablespoon oil
  • ½ teaspoon Mustard seeds
  • ¼ teaspoon Jeera
  • Few curry leaves
  • 1 no's Red chilly
  • ½ teaspoon Red chilli powder if needed

Instructions

  1. Pressure cook the karamani for 3 whistles and keep it aside.
  2. In a pan, heat oil. Add the ingredients one by one and fry them until they become brown. Cool and grind it to a smooth paste.
  3. In another pan, heat oil. Add the mustard seeds, curry leaves and chillies. Once they splutter, add the Onions and fry until they become translucent.
  4. Then add the tomatoes and keep stirring until it softens. Add a cup of water, cooked karamani, tamarind paste and bring it to a boil.
  5. Once the raw smell of the tamarind paste goes off, add the ground paste. Check for spice and if needed, add red chilli powder.
  6. Once again, let everything come to a boil. Check for salt and adjust.

Recipe Notes

Serving:  Serve this with steaming white rice and a dollop of ghee. Notes: This kuzhambu is generally served in restaurant as a part of the Thali menu. This recipe is close to what I have tasted at restaurants.