Kara Kulambu

Kara Kulambu is a spicy and tangy gravy that is an everyday staple in many Tamil homes. This gravy can be made in so many different ways but today, I will be sharing how to make this everyday classic using eggplants and moringa (drumstick). This post also includes variations, different vegetables that can be used to make Kara Kuzhambu and serving suggestions.

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Have you enjoyed a Chettinad style meal, anytime? If I have to pick a favorite Tamil style cuisine, then it will be Chettinad food. Even though I do not eat meat and its derivatives, I love their vegetarian fare.

I am sure my meat eating friends will not agree with me. Obviously because the region is famous for all its meat based delicacies. But there is something so magical about Kara Kuzhambu that an Aachi makes. Aachi is how they address women endearingly in that region.

With simple pantry ingredients and a lots of love, a hearty meal can be put together in no time. This recipe is testimony to this fact. You will most likely have everything needed for this Kuzhambu in your pantry.

Ingredients

This is a typical South Indian recipe that has all the usual suspects including coconut and tamarind. In a nutshell, these are all the things you will need for this Kuzhambu.

1. Tamarind– Prep for this recipe begins by soaking the tamarind in hot or warm water for 20 to 30 minutes. After it has softened, smash the tamarind along with the water, discard the strings and set aside.
2. Spice paste– We will be grinding fresh coconut along with poppy seeds, fennel seeds and water.
3. Whole and ground spices– While we need whole spices like mustard seeds and fenugreek seeds for tempering this gravy, we will be using a combination of ground coriander and turmeric along with red chili powder and Kuzhambu Masala or Kuzhambu Milagai Thool. Please read recipe notes for more information on this spice blend.
4. Sesame oil– For making this Kuzhambu, you will need Indian sesame oil which is also sometimes referred to as Gingelly oil. Please note that flavors of Korean or Asian Sesame oil and this are very different.
5. Shallots and garlic– This recipe is incomplete with shallots and garlic. I prefer chopping them roughly but you can use them whole if you choose to.
6. Tomatoes– Choose ripe red tomatoes for this gravy. They add a beautiful color and balance the flavors wonderfully well.
7. Eggplants and drumsticks- Small and tender eggplants are best for this gravy. Choose purple eggplants for best flavor. As for drumsticks, choose tender but fleshy ones for that amazing Moringa flavor.
8. Salt for taste.
9. Water to adjust the consistency.
10. Curry leaves for flavor.

Variations

1. Use other veggies like okra, radish, sweet potatoes or yam to make this gravy. You can even make Cheppankizhangu Kara Kuzhambu.
2. Keep it simple and make this gravy with just shallots and garlic. This version is my personal favorite.
3. No veggies? No problem. Add sundried vegetables like Sundakai Vathal, Kothavarangai Vathal or Manathakkali Vathal. If you are using any of these, please be mindful of the salt since all Vathal varieties have added salt.

Recipe Notes

1. The success of this recipe lies in bringing about a fine balance between the tamarind extract and the spice paste. If you cannot source tamarind for this gravy, use 2.5 tbsp tamarind paste mixed with 1 cup hot water instead.
2. Fresh coconut works best here. Desiccated coconut is not an option. You may use frozen grated fresh coconut though.
3. Since I live in Singapore, I do not have access to poppy seeds. So I made this gravy when I was in India. In case you cannot source poppy seeds, skip them and just grind fresh coconut and fennel seeds to a paste.
4. Do not add more water than mentioned here. More water means a bland and watery gravy.
5. Kuzhambu Milagai Thool or Kuzhambu Masala is a south Indian spice blend used specifically in Tamil dishes. You can find this in Indian grocery stores easily. I use Aachi brand Kuzhambu Milagai Thool. In case you do not have this, use 1 tsp sambar powder in this recipe.
6. If your gravy has become too sour, then add 1 heaped tbsp grated jaggery. This will balance the tart taste of the Kuzhambu.
7. This gravy thrives on oil. So please do not skimp on the quantity of oil mentioned here.
8. There are many versions of this gravy but this is Kara Kulambu with coconut. 

Shelf life and storage

This easy Kuzhambu is freezer-friendly. Divide into 1 cup portions, transfer to freezer safe containers or bags, label and freeze. Thaw overnight in the fridge, reheat gently in a sauce pan and serve. Do not refreeze after thawing. Since this has coconut added to it, I do not recommend thawing at room temperature.

Leftover gravy keeps well in the fridge for 2 days when stored in a covered air tight container.

Serving suggestions

We love this Kuzhambu with hot rice and some baby potato fry or beans Poriyal or just fried Appalam. You can even serve this as a side dish with Idli and Dosa or enjoy it with some creamy curd rice.

Explore More Kuzhambu Recipes

Method

Let us now see how to prepare Kulambu with drumsticks and brinjals.

Prep work

Soak the tamarind in hot water for 20 minutes to make tamarind juice. After it has soaked, mash the tamarind well into the water, discard the strings and seeds if any and set aside. This is our tamarind extract.

Wash and chop the drumsticks into finger sized pieces.

Remove the stem from the brinjal and quarter them. Add them to water to prevent them from discoloring. Peel and chop shallots and garlic.

Make the spice paste

Combine grated coconut, fennel seeds and poppy seeds in a blender. Add 1/2 cup water and grind to a smooth paste.

Cook the veggies

In a pan, add the chopped drumsticks and eggplants along with 2 cups water. 

Cook the veggies till drumsticks are tender but still hold shape. Drain and use the drained water in Dal or Sambar. Set aside the cooked veggies.

Make Kara Kuzhambu 

Heat a pan with sesame oil. Add the mustard seeds, fennel seeds, fenugreek seeds and curry leaves. Wait for the seeds to crackle.

Now, add shallots and garlic. . Saute them till the shallots are pink and soft.

Tip in the turmeric powder, coriander powder, red chili powder, salt and Kuzhambu Chili Powder. Give a quick stir and cook on low heat for 20 to 30 seconds.

Now, add the chopped tomatoes and mix well. Continue to cook the tomatoes till they turn mushy.

At this stage, add the cooked eggplants, drumstick and the prepared tamarind extract. Stir and simmer for 5 to 6 minutes on low heat till the raw smell of the tamarind goes away.

When ready, add the ground spice and mix well. 

Continue to simmer for 4 to 5 minutes on medium heat or until oil begins to float to the surface. Finish with more fresh curry leaves.

That’s it. Our Kulambu is now ready.

Print Recipe

5 from 1 vote

Kara Kulambu

How to make Kara Kulambu with Brinjal and drumstick? This is a Chettinad style gravy with shallots, garlic and other spices.

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Main Course, Mains

Cuisine: Chettinad, Indian- South, Tamil

Servings: 6

Calories: 277kcal

Equipment

• 1 Frying Pan
• 1 Blender
• 1 set measuring spoons and cups
• 1 mixing spoon
• 1 Colander

Ingredients

Vegetables

• 2 drumsticks chopped into 12 finger sized pieces
• 6 eggplants quartered ( 7 oz approx)
• 8 garlic cloves peeled
• 15 shallots peeled
• 1 cup chopped tomatoes

For tempering

• 3 tbsp sesame oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp fennel seeds
• 10 curry leaves

Spice paste

• 1/2 cup grated fresh coconut 1 cup-=240 ml
• 1 tsp fennel seeds
• 1 tsp poppy seeds
• 1/2 cup water

Spice powders

• 1 tsp red chili powder
• 1 tsp ground turmeric
• 1 tsp Kuzhambu chili powder or Sambar powder
• 1 tsp ground coriander

For tamarind extract

• 10 grams tamarind a small lemon size ball
• 1 cup hot water

Other ingredients

• Salt to taste
• 3/4 cup water

Instructions

Prep work

• Soak the tamarind in hot water for 20 minutes to make tamarind juice.
• After it has soaked, mash the tamarind well into the water, discard the strings and seeds if any and set aside. This is our tamarind extract.
• Wash and chop the drumsticks into finger sized pieces.
• Remove the stem from the brinjal and quarter them. Add them to a bowl of water until ready to cook, to prevent them from discoloring.
• Peel and chop shallots and garlic.

Make the spice paste

• Combine grated coconut, fennel seeds and poppy seeds in a blender. Add 1/2 cup water and grind to a smooth paste.
• Cook the veggies
• In a pan, add the chopped drumsticks and eggplants along with 2 cups water. Cook the veggies till drumsticks are tender but still hold shape.
• Drain and use the drained water in Dal or Sambar. Set aside the cooked veggies.

Make Kara Kuzhambu

• Heat a pan with sesame oil.
• Add the mustard seeds, fennel seeds, fenugreek seeds and curry leaves.
• Wait for the seeds to crackle.
• Now, add shallots and garlic.
• Sauté them till the shallots are pink and soft.
• Tip in the turmeric powder, coriander powder, red chili powder, salt and Kuzhambu Chili Powder. Give a quick stir and cook on low heat for 20 to 30 seconds.
• Now, add the chopped tomatoes and mix well. Continue to cook the tomatoes till they turn mushy.
• At this stage, add the cooked eggplants, drumstick and the prepared tamarind extract.
• Stir and simmer for 5 to 6 minutes on low heat till the raw smell of the tamarind goes away.
• When ready, add the ground spice and mix well.
• Continue to simmer for 4 to 5 minutes on medium heat or until oil begins to float to the surface.
• Finish with more fresh curry leaves.

Notes

1. The success of this recipe lies in bringing about a fine balance between the tamarind extract and the spice paste. If you cannot source tamarind for this gravy, use 2.5 tbsp tamarind paste mixed with 1 cup hot water instead.
2. Fresh coconut works best here. Desiccated coconut is not an option. You may use frozen grated fresh coconut though.
3. Since I live in Singapore, I do not have access to poppy seeds. So I made this gravy when I was in India. In case you cannot source poppy seeds, skip them and just grind fresh coconut and fennel seeds to a paste.
4. Do not add more water than mentioned here. More water means a bland and watery gravy.
5. Kuzhambu Milagai Thool or Kuzhambu Masala is a south Indian spice blend used specifically in Tamil dishes. You can find this in Indian grocery stores easily. I use Aachi brand Kuzhambu Milagai Thool. In case you do not have this, use 1 tsp sambar powder in this recipe.
6. If your gravy has become too sour, then add 1 heaped tbsp grated jaggery. This will balance the tart taste of the Kuzhambu.
7. This gravy thrives on oil. So please do not skimp on the quantity of oil mentioned here.
8. There are many versions of this gravy but this is Kara Kulambu with coconut.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 277kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 93mg | Potassium: 1433mg | Fiber: 18g | Sugar: 23g | Vitamin A: 418IU | Vitamin C: 55mg | Calcium: 120mg | Iron: 3mg

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