Kara Kuzhambu (Kulambu or Pulusu) (With Radish) / South Indian Dishes
Saturday, June 29, 2013
Kara Kuzhambu is one of my favorite dishes. Rice and any type of gravy are common in all South Indian homes. We almost prepare 7 to 8 varieties of Kuzhambu with different vegetables. I love to serve this kara kuzhambu with rice, appalam (Papad) and any fried vegetable. The best combination of vegetables for kara kuzhambu is brinjal (egg plant) and murunka (drum stick). But today I am going to share this kara kuzhambu with radish. Lets get started.
Ingredients:
| Radish | 1 small |
| Tamarind | Gooseberry size |
| Onion | 1 |
| Tomato | 1 |
| Garlic | 4 to 5 flakes |
| Sambar powder | 1 Tbsp |
| Pepper Powder | 1/4 tsp |
| Turmeric powde | 1/4 tsp |
| Jaggery | 1/4 tsp (optional) |
| Salt | To taste |
To Temper:
| Oil | 3 Tbsp |
| Fenugreek seeds | 4 to 5 seeds |
| Mustard | 1 tsp |
| Urad dal | 1 tsp |
| Cumin seeds | 1 tsp |
| Curry leaves | 3 to 4 |
| Dry red chili | 1 |
To Grind:
|
Method:
First chop one onion finely and extract the tamarind juice, then set aside. Heat oil in the kadai and temper with all the ingredients listed above. Add garlic, onions and fry until the onions are translucent.
Add tomatoes and cook until its soft. Then add all the powdered masalas and cook for a minute or two.
Add radish cut into desired size and mix well. Then add tamarind extract, enough water, salt and let it cook for 4-5 minutes. Now grind 1 onion and coconut finely by adding some water to it, then add it to the kuzhambu.
Let it boil until the kara kuzhambu tends to thicker. At this point you can add the jaggery (I don't prefer to) and boil for a minute. Garnish it with cilantro and transfer it to the serving bowl.
Serve hot it with rice, appalam (papad) and any curry or poriyal.
Tips:
- If you are planning to cook this recipe with brinjal and drumstick, make sure to add drumstick first and let it cook. Once it is cooked then add brinjal (egg plant), since brinjal cooks quickly.
- If you are running out of sambar powder, then add two table spoons of res chili powder and one table spoon of coriander powder.
- Do not add more fenugreek seed as it will make the kuzhambu sour.
- Add the onion and coconut paste after the vegetable gets cooked.
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