Garlic onion kara kuzhambu is a South Indian curry made with a spicy and tangy tamarind base, flavored with garlic and onions. It is typically served with steamed rice and is a popular dish in Tamil Nadu and Kerala. The dish is made by sautéing garlic and onions in oil, then adding tamarind paste, spices, and water to create a thick gravy. It is usually finished with a tempering of mustard seeds, curry leaves, and dried red chilies. The kuzhambu is known for its rich flavor and aromatic spices, making it a comforting and satisfying meal.
Garlic Onion Kara Kuzhambu
8-10
servings10
minutes20
minutesA spicy gravy made with garlic onion and other spices. It goes well with steamed rice.
Ingredients
Sambar Onion (Pearl Onion) – 15 to 20 Nos
Garlic flakes – 10 to 15 Nos
Tomato – 1 No (Medium size)
Tamarind – a lemon size
Turmeric powder – 1/4 teaspoon
Salt – 2 teaspoon or as per taste
- To fry and Grind:
Red chillies – 5 to 6
Coriander seeds – 1 teaspoon
Black Pepper – 1/2 teaspoon
Jeera (cumin) – 1 teaspoon
Fenugreek seeds – 1/2 teaspoon
Khus Khus – 1 teaspoon
Fresh ginger – a small piece (2″)
- For seasoning:
Oil – 2 to 3 tablespoons
Mustard – ½ teaspoon
Urad dal – 1 teaspoon
Asafoetida powder – ½ teaspoon
Curry leaves – few
Directions
- Soak tamarind in water and extract two cups of thick tamarind juice.
- Peel the onion and garlic.
- Finely chop the tomato.
- In a pan add one teaspoon of oil and fry separately red chillies, coriander seeds, pepper, jeera, fenugreek seeds, khus khus and ginger. Cool and grind it to a fine paste.
- In a heavy pan, add the oil and when it is hot add mustard. When it pops up add urad dal and fry till it become light brown.
- Add asafoetida powder, curry leaves, onion and garlic flakes and fry for a while.
- Then add chopped tomato along with little salt and fry till it mashes well.
- Add turmeric powder and salt and mix well.
- Then add the ground paste and mix well. Add required water and make it semi liquid. Close with lid and bring to boil.
- When it starts boiling, add tamarind water and stir well. Allow to boil till it is slightly thick.
Recipe Video
Notes
- You can use any oil for this kuzhambu. However if you use gingelly oil, it enhances the flavor of this Kuzhambu.
- After taking the kadai off the stove, drizzle a tablespoon of pickle oil or chilli oil over the Kuzhambu for an enhanced flavor.