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.
Kara (Spicy) Kuzhambu With Curd
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.
Ingredients
- Onion - 1
- Tomato - 1
- Drumstick - 1
- Brinjal - 1
- Sambar Powder - 2 ½ tsp.
- Salt - 1 tsp. or as needed
- Sour Curd - 1 cup
For Grinding:
- Grated Coconut - ½ cup
- Cumin Seeds - 1 tsp.
For Seasoning:
- Oil - 3 tsp.
- Mustard Seeds -1 tsp.
- Ured Dhal - 1 tsp.
- Channa Dhal - 1 tsp.
- Curry Leaves - a handful
Instructions
- 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.
Super yummy
Amazing