Kaara kozhambu
Kaara kozhambu is a spicy South Indian curry made with tamarind, spices, and vegetables, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tamarind (soaked in warm water) | 100 | Grams |
| Shallot (peeled and chopped) | 200 | Grams |
| Tomato (chopped) | 2 | Count |
| Eggplant (cubed) | 250 | Grams |
| Drumstick (cut into 2 inch pieces) | 2 | Count |
| Garlic (crushed) | 5 | Clove |
| Mustard Seeds | 1 | Tsp |
| Fenugreek Seeds | 0.5 | Tsp |
| Curry Leaves (fresh) | 1 | Bunch |
| Red Chili Powder | 2 | Tbsp |
| Turmeric Powder | 1 | Tsp |
| Coriander Powder | 2 | Tbsp |
| Salt (or to taste) | 1 | Tbsp |
| Oil (preferably sesame oil) | 3 | Tbsp |
| Water | 500 | Milliliters |
Instructions
- Extract tamarind juice by squeezing the soaked tamarind in water and set aside.
- Heat oil in a pan, add mustard seeds and fenugreek seeds, and let them splutter.
- Add curry leaves, crushed garlic, and chopped shallots. Sauté until shallots turn translucent.
- Add chopped tomatoes and cook until they become soft.
- Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
- Add cubed eggplant and drumstick pieces. Stir and cook for 5 minutes.
- Pour in the tamarind juice and water. Bring to a boil.
- Reduce the heat and let it simmer until the vegetables are cooked and the curry thickens.
- Adjust salt and spice levels as needed. Serve hot with rice.
Prep
- Soak tamarind in warm water for 30 minutes
Kitchen equipment
Tamarind Extractor or Sieve