Description
A punchy Tamil Nadu vegetable curry starring strong tamarind acidity, red chili heat, and savory sesame oil without using any coconut.
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
- Tamarind
- Shallots
- Garlic
- Eggplant
- Drumsticks
- Red chili
- Coriander powder
- Turmeric
- Fenugreek
- Mustard seeds
- Curry leaves
- Hing
- Salt
- Sesame oil
Instructions
- Soak tamarind in water to extract thick essence.
- Heat generous sesame oil, fry mustard seeds, fenugreek, Hing, and curry leaves; add garlic, shallots, eggplant, or drumsticks and fry.
- Add red chili, coriander, and turmeric; pour tamarind juice and simmer until veg is soft and oil floats.
Learn more Spice, substitutes, tips
Key spices
Sharp tamarind acidity and powerful sesame oil aroma
Substitutes at Japanese supermarkets
Okra (matches the tamarind-based sauce very well)
Pairing
Indica rice、Papad
Trivia
[Hardcore] 'Kara' means spicy, 'Kuzhambu' means sauce. While South Indian food is often associated with coconut, in Tamil Nadu, this 'sour-spicy' curry without coconut is considered the ultimate side for rice.
Eating tips & etiquette
[Unique Eating] Since the sour heat numbs the tongue, mix plain yogurt into the rice to neutralize and mellow the taste!
Allergen
Sesame (from sesame oil)