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You are here: Home > Recipes > South Indian Recipes > South Indian Side Dishes > KARA KUZHAMBU
KARA KUZHAMBU -

Cuisine Style-
Tamilnadu
Cooking Time-
30 minutes
To Serve -5

Take with Rice
       Ingredients How to?
 
  • Onion - 1 chopped
  • Fenugreek - 2 tsp *
  • Green chilly - 1
  • Tomato - 2 Chopped (Small)
  • Red chilly powder - 1 tbsp
  • Dry red chilly – 2
  • Ginger - A small piece
  • Garlic – 5 flakes
  • Tamarind – 10 gm
  • Turmeric powder - 1 tbsp
  • Mustard- tsp
  • Jaggery a little piece
  • Urad Dal - tsp
  • Cumin seeds - tsp

    (* Dry roast (dont add oil for frying) fenugreek and grind to fine powder.)

  1. Dry roast the rice and the pepper and grind it along with onion (Half) into a smooth paste and keep it aside.
  2. Smash ginger and garlic and keep aside.
  3. Heat oil in pan and pop mustard, Urad Dal and cumin seeds and then add the chopped onions and fry until it turns brown / transparent.
  4. Sprinkle fenugreek powder over the mixture.
  5. Add the ginger and garlic paste and chopped tomato and mash the tomato well.
  6. Now sprinkle the Chilly powder, the turmeric and add a cup of water and bring it to boil.
  7. Once it is boiled add the tamarind extract and close it with a lid. Cook it for 5 more minutes.
  8.  Add the ground paste and salt.
  9. Once the Curry becomes thick add a little piece of jaggery and simmer for 1 minute.
  10. Serve with boiled rice.

    Note: Brinjal, ladies finger can be added to this spicy gravy.
    Tips: It’s a best side dish for Dosa and Idli.
     

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