A spicy gravy made with garlic onion and other spices. It goes well with steamed rice.
Garlic Onion Kara Kuzhambu
Course: KuzhambuCuisine: Indian, TamilDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesTip: 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.