Garlic Onion Kara Kuzhambu Written by Kamala Updated on December 31, 2022 in Kuzhambu Jump to Recipe Print RecipeA spicy gravy made with garlic onion and other spices. It goes well with steamed rice. Pin Print Garlic Onion Kara Kuzhambu 0 from 0 votes Recipe by S Kamala Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy Servings4servingsPrep time30minutesCooking time40minutes 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 tasteTo 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.