Kara kulambu is a South Indian gravy that is combinations of onion , tomato and pepper powder. The dish is very popular as a side for rice in the northern regions of Sri Lanka and the southern regions of India especially in Tamil Nadu, Karnataka and Kerala. In Telangana and Andhra Pradesh, kuzhambu is called pulusu. The number of varieties of Kuḻambu are countless, with each region and community of Tamil Nadu preparing it with a typical variation, adapted to its taste and environment.
Many get confused between karakozhambu and puli kozhambu. Both are not same. Pulikozhambu is more of tamarind based. It will have a tangy flavor and less spicy. While, Karakozhambu is dominated by spicy and less of tangy taste.
- Brinjal 🍆 – 5 to 6
- Onion 🧅 – 2 medium
- Tomato 🍅 – 2 medium
- Curry leaves. – few
- Garlic 🧄 – 12
- Tamarind. – 1/2 cup pulp
Ingredients to stuff in brinjal :
- Curd. – 2 tbsp
- Chili powder. – 1 tbsp
- Coriander powder – 1 tbsp
- Salt. – 1/2 tbsp
- Turmeric powder. – 1 /2 tsP
Step 1: (stuffing inside the brinjal) :
Cut the stem of the brinjal half and at the back of brinjal cut half way through in the form of “X”as shown in the picture. Now make a paste of all the masala powder along with curd and stuff the paste inside the brinjal .
Now in a pan pour some sesame oil for frying the brinjal add in some extra oil to get the extra flavor. The gravy and the brinjal should float in some oil.when hot add in the brinjal and toss them now and then for few minutes until it’s color changes to grayish one. Once it is cooked keep them separately in a plate.
Step 3 :
In a pan, add sesame oil when hot add mustard seeds, cumin seeds ,urad dhal, curry leaves , red chili , and little fenugreek seeds when splutters add in the onions and sprinkle some salt 🧂, once when onion turns transparent add in the chopped tomatoes and sauté them till it gets mushy then add in the spice powder, mix them together and cover cook them.
Step 4 :
Once it is done ✅ add in some water and cover them in High flame for 10 minutes . Now the oil will be floating on the top. Finally add in the brinjal 🍆 and let them get the flavor of the gravy now add in the tamarind pulp and cover them for 5 minutes. Finally add in the asafetida and serve them hot with any loot and papadum
- Can use vadagam instead of all the spices. Using more garlic and shallots (small onion ) gives extra taste.
- Usage sesame oil is important while making any kind of karakozhambu.