Kara Kuzhambu – Spicy Tangy South Indian Gravy with Vegetables
Recipes are simple
Recipes are simple
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  • 1-2 vegetables and not more. The combination of vegetables are varied. Tamarind is soaked ahead of time to get the sour juice extraction. This is combined with jaggery to provide a sweet and sour gravy. Sambar Powder or home made masala powder is added to make it nice and spicy. I like Kara Kuzhambu with eggplant, potato or shallots. In the picture drumsticks are used but I find the drumsticks can sometimes turn too sour if left for a while. This is a very simple and versatile Kara Kuuzhambu recipe and provides a quick fix when you need something extra with rice, idli etc.
  • 10 mins
  • 20 mins
  • 30 mins
  • 4-5 smal eggplants (brinjal), cut into 2 or
  • 3 pieces
  • 1- 2 potatoes cut into large cubes OR 1 drumstick scraped and cut into 3 ” length pieces. (You can use your favorite combo of vegetables)
  • 1 small piece of tamarind ( about a tsp) soaked in 1½ cups of hot water ahead of time
  • small
  • 1 medium onion, chopped finely
  • 1 medium tomato chopped finely
  • 2- 3 tsp sambar powder
  • 1 piece of fresh asafetida, crushed to a powder
  • 1- 2 tsp powdered jaggery or jaggery solution
  • ½ tsp mustard seeds
  • ⁄8 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1-2 dried chillies
  • 5 small cloves of garlic (2 tsp, sliced)
  • 2 tsp of sesame oil ( gingelly)
  • 3 Tbsp oil
  • 3 tsp coconut cream
  • salt to taste



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