Usually we make kara kuzhambu with tamarind. But in this kuzhambu we add curd instead of tamarind. This is one of my Grandmother’s recipe which I make often. We also add ground coconut mixture in this kuzhambu. The kuzhambu tastes good with the spiciness and tanginess.
|Sambar Powder||–||2 ½ tsp.|
|Salt||–||1 tsp. or as needed|
|Sour Curd||–||1 cup|
|Grated Coconut||–||½ cup|
|Cumin Seeds||–||1 tsp.|
|Mustard Seeds||–||1 tsp.|
|Ured Dhal||–||1 tsp.|
|Channa Dhal||–||1 tsp.|
|Curry Leaves||–||a handful|
- Cut onions and tomatoes into fine pieces, cut the brinjal into 1 inch pieces and cut the drumstick into long pieces.
- In a mixer, grind the ingredients given for grinding into a smooth paste and keep aside.
- Heat oil in a pan and add mustard seeds.
- When it splutters, add the ured dhal and channa dhal and let it turn red.
- Now add the chopped onions and fry till it becomes transparent.
- Then add the chopped tomato and fry till it turns mushy.
- Now add the chopped drumstick and brinjal and fry for 2 minuts.
- Add a cup of water and salt and cook till the vegetables cook well.
- Now add the ground coconut paste, curd and sambar powder and mix well.
- Cook in medium flame by stirring in between for about 10 minutes till the kuzhambu gets thickened.
- Switch off the stove and garnish with curry leaves.
- Serve hot with cooked rice.