Sangeetha restaurant style karakuzhambu

Hello people I am here today with a recipe of south India “Kara kuzhambu”

This we tasted in the famous sangeetha hotel and learnt the recipe in a sneaky way.

Passed it on to me by my mother in law.

It’s simple and easy and tasty too..

The taste of these South Indian gravies are always exquisite and relishing.

Can also call it as comforting food menu which goes well not only with rice but with many other Tiffen varieties like idly, dosa, upma and pongal too.

So jumping on to the recipe now.! And no more talking.! 👀

  • Onions-2
  • Tomato’s-2
  • Coconut grated -2 tbsp
  • Tamarind paste -2 tbsp
  • Oil-1 tbsp
  • Chana dal- 2 tbsp
  • Coriander seeds-2 tbsp
  • Fenugreek seeds-1/4 tsp
  • Cumin seeds-1/2 tsp
  • Asafetida-1/2 tsp
  • Pepper corns- 4 to 5 nos
  • Red chilies long-2 to 3
  • Turmeric powder-1/2 tsp
  • Salt as needed
  • Mithuku vathal (turkey berry) -2 tbsp
  • 1. In a pan add 1 tbsp of oil and to it add red chilies. Sauté them and to it add Chana dal , coriander seeds, fenugreek seeds and pepper and sauté well. Then add the asafetida powder(don’t burn them) and to it add the onions and tomato , coconut, cumin seeds and toss well
  • 2. Now add turmeric powder, salt and toss for 3 mins.
  • 3. Switch off the flame. Allow them to cool and to it add the tamarind paste and add water and blend them into a purée in a blender.
  • 4. Now in a pan again on a low flame add this purée and then allow them to boil for 5 to 7 mins on medium to low flame.
  • 5.Add curry leaves.
  • 6. In a separate pan add 1 tsp of oil and to it add the turkey berry (mithuku vathal) and then toss well till it turns black in color but don’t burn them.
  • 7. Now add this tossed berry to the kuzhambu.
  • 8. Drizzle with a teaspoon of gingely oil.
  • (Sesame oil)
  • 9. Serve hot with rice, idly, dosa,uttapam, pongal and upma and whatever you like it with..I would say they taste great with curd rice 🤭😋
  • Ok all.. you can also add more oil and sauté well and make this as a paste too and add some roasted fenugreek seed powder as a preservative and store in fridge and use it with in a month.
  • I have attached the picture for the visual treat or can call it as for the result or idea.
  • The next posting will be coming up with easy step by step recipes.!
  • Thanks all.
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