Kamala's Corner

Garlic Onion Kara Kuzhambu

A spicy gravy made with garlic onion and other spices. It goes well with steamed rice.

Garlic Onion Kara Kuzhambu

Recipe rating: N/A
Recipe by S Kamala Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Tip: You can use any oil for this kuzhambu. However if you use gingelly oil, it enhances the flavor of this Kuzhambu.

Ingredients

  • Sambar Onion (Pearl Onion) – 10 to 15 Nos

  • Garlic flakes – 8 to 10 Nos

  • Tomato – 1 No (Medium size)

  • Tamarind – a lemon size

  • Turmeric powder – 1/4 teaspoon

  • Salt – 2 teaspoon or as per taste

  • To Grind:
  • Red chillies – 5 to 6

  • Coriander seeds – 1 teaspoon

  • Black Pepper – 1/2 teaspoon

  • Jeera – 1 teaspoon

  • Fenugreek seeds – 1/2 teaspoon

  • Khus Khus – 1 teaspoon

  • Fresh ginger – a small piece (2″)

  • For seasoning:
  • Oil – 1 tablespoon

  • Mustard – ½ teaspoon

  • Urad dhal – 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 dhal 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, turmeric power, salt and fry till it mashes 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.

Notes

  • You can use any oil for this kuzhambu. However if you use gingelly oil, it enhances the flavor of this Kuzhambu.
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