Kongunadu Kaara Kuzhambu
A thick, fiery tamarind gravy from the Coimbatore-Erode belt, cooked with drumstick and brinjal and a robust roasted spice blend distinct to Kongu households.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Kadai
- •Stone grinder
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 9 g
- carbs
- 22 g
- fibre
- 6 g
- protein
- 5 g
- calories
- 180 kcal
Instructions
- 1
Toast coriander seeds, dried chillies, toor dal and chana dal in a dry pan until golden. Cool and grind to a coarse powder.
- 2
Heat sesame oil in a kadai (deep pan). Add mustard and fenugreek seeds until they pop.
- 3
Add shallots and fry gently until they begin to brown at the edges.
- 4
Add drumstick and brinjal (aubergine). Fry gently for 3-4 minutes.
- 5
Squeeze out the tamarind juice. Pour it into the kadai along with turmeric and salt.
- 6
Bring to a boil. Cook gently for 8 minutes until the vegetables are half cooked.
- 7
Stir in the ground spice powder. Cook gently on low heat for 15-20 minutes until thick and oil floats on top.
- 8
Let the curry rest for a few minutes before serving with hot rice.
Chef's tips
Kaara kuzhambu (spicy tamarind curry) should coat the back of a spoon. Keep cooking gently until the raw tamarind smell disappears. It tastes even better the next day.
Ingredient substitutions
- drumstick → okra
Storage
Keeps well refrigerated for up to 4 days.
Reheating
Reheat on the stove over low heat, stirring occasionally.
Common mistakes to avoid
- •Adding the spice powder too early, which leaves a raw taste
- •Using too little oil, which stops the gravy from thickening properly
Serving suggestions
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