Restaurant Style Karakuzhambu

Restuarant Style Karakuzhambu – This recipe is a part of the Tamil Nadu restaurant style Thali I posted previously. This is one of the dishes from the spread and is quite popular among the crowd. This can be had with rice, roti and also with Idli or dosa. See below for the recipe.

 

 

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Restuarant Style Karakuzhambu
Coconut based spicy and tangy Kuzhambu
Course: Main Dish
Cuisine: Indian
Author: Nisha
Ingredients
Main
  • 1 Medium sized Onion finely slice
  • 1/4 Cup Karamani soaked for about half an hour
  • 1 tsp concentrated tamarind paste
For grinding
  • 1 Tbsp Channa dahl
  • 1 Tbsp Dhaniya
  • 1/4 tsp Jeera
  • 1/2 tsp Sombu | Fennel seeds
  • 2-3 no's Red chillies
  • 3 Tbsp Grated coconut
  • 4-5 no's Small onions
  • 1 Medium sized tomato chopped
For Tempering
  • 3 Tbsp oil
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Jeera
  • Few curry leaves
  • 1 no's Red chilly
  • 1/2 tsp Red chilli powder if needed
Instructions
  1. Pressure cook the karamani for 3 whistles and keep it aside.
  2. In a pan, heat oil. Add the ingredients one by one and fry them until they become brown. Cool and grind it to a smooth paste.
  3. In another pan, heat oil. Add the mustard seeds, curry leaves and chillies. Once they splutter, add the Onions and fry until they become translucent.
  4. Then add the tomatoes and keep stirring until it softens. Add a cup of water, cooked karamani, tamarind paste and bring it to a boil.
  5. Once the raw smell of the tamarind paste goes off, add the ground paste. Check for spice and if needed, add red chilli powder.
  6. Once again, let everything come to a boil. Check for salt and adjust.
Notes

Serving:  Serve this with steaming white rice and a dollop of ghee. Notes: This kuzhambu is generally served in restaurant as a part of the Thali menu. This recipe is close to what I have tasted at restaurants.



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