Description
As the name 'Kara (spicy)' and 'Kuzhambu (tamarind-based)' implies, a traditional Tamil curry to directly taste tamarind acidity and chili stimulation without coconut milk.
Restaurants serving Kara Kuzhambu
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Eggplant
- Shallots
- Drumsticks
- Tamarind
- Garlic
- Mustard seeds
- Fenugreek
- Red chilies
- Coriander
- Turmeric
- Curry leaves
- Hing
- Salt
- Sesame oil
Instructions
- Soak tamarind in water to make thick juice. Cut eggplant, drumsticks, shallots to preferred sizes.
- Heat generous sesame oil in a pot, temper mustard seeds, fenugreek, curry leaves, Hing; fry garlic and shallots.
- Add tomatoes, coriander, red chilies, turmeric; pour tamarind juice, simmer until veg is soft and oil floats on the sauce surface to finish.
Learn more Spice, substitutes, tips
Key spices
Intense tamarind acidity and bittersweet fenugreek aroma
Substitutes at Japanese supermarkets
Okra or daikon (matches the tamarind-based sauce very well)
Pairing
Indica rice、Papad、Yogurt
Trivia
[Hardcore] Among South Indian dishes often using coconut, this intentionally emphasizes 'acidity and heat' to the limit—a curry for spice experts. Sesame oil savoriness unifies the flavors.
Eating tips & etiquette
[Unique Eating] When your tongue is numb from the intense sour heat, mix plain yogurt into the rice to mellowly neutralize the flavor!
Allergen
Sesame (from sesame oil)