Tamil Nadu
Kara kuzhambu
Tamarind, shallots, garlic and gingelly oil. Spicy, sour and even better the next day.
40 minTime
3 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original190kcal
3 gprotein
3 gfibre
40minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Soak the tamarind in 1 cup warm water for 10 minutes, squeeze well and strain out the pulp.
- 2Heat the gingelly oil, splutter the mustard and fenugreek, then add curry leaves and asafoetida.
- 3Add the shallots and garlic and fry on medium until golden. Add the tomato and cook until it turns mushy.
- 4Lower the heat, add turmeric, sambar powder and chilli powder and stir for 30 seconds.
- 5Pour in the tamarind water and the rest of the water with salt and jaggery. Simmer uncovered, stirring now and then, until thick.
- 6Rest for 30 minutes before serving with hot rice, a spoon of ghee and appalam.
Serve it like this
Pour over hot rice with a spoon of ghee or gingelly oil, and serve with appalam and a simple poriyal.
