Kathirikai & Murungakai Kara Kuzhambu
Kathirikai and Murungakai Kara kuzhambu is a main course dish made of tamarind juice. It’s a hot and spicy dish, and goes well with hot steamed rice. Kara kuzhambu is usually gravy made with tamarind pulp, few varieties of vegetables and a perfect combination of few spices.
These spices differ to each state and households in South India. Some use coconut milk and in a few households, they add a small quantity of jaggery to this variety of dishes to balance the sour and tangy taste of tamarind. I have prepared the way my mother in law use to make. Usually, kuzhambu varieties will taste better the next day than the day it is prepared. This is because; the more the tamarind is soaked along with the spices the more will be its taste. This dish can be made with varieties of vegetables.
I have prepared with Kathirikai/brinjal and Murungakkai/drumstick. I love the taste and aroma of this dish. Come on let’s try this!
- 1medium size onion
- 1 medium size tomatoes
- 10 cloves of garlic
- 1 teaspoon of mustard
- 1 teaspoon of urad dal
- 1 teaspoon of cumin seed
- 1 teaspoon of fenugreek seeds
- ½ teaspoon of asafoetida powder
- ½ teaspoon of cumin powder
- 3 teaspoons of (homemade)chilli powder
- 1 teaspoon of coriander powder
- A pinch of turmeric powder
- Tamarind size of lemon
- Cooking oil 5 teaspoons
- Salt to taste
- To Garnish - Few Curry leaves.
- Soak tamarind in water for 15min (it will be easy to extract the juice)
- Take a kadai with 5 teaspoons of gingelly oil and add mustard, asafoetida powder, urad, cumin and fenugreek seeds.
- Once they splutter, add some chopped onions and garlic cloves.
- Sauté well until they turn translucent.
- Add a little bit of salt in this stage, so the onions will be cooked evenly and quickly.
- Next add the tomatoes and saute it well.
- Add the chopped Kathirikai and Murungakai and saute it well.
- Add 3 teaspoons of chilli powder, 1 teaspoon of coriander powder and ½ teaspoon of cumin powder.
- Add required salt and let it cook for a minute.
- Add some water to it and let it boil in low flame for 10 minutes.
- Check if the vegetables are cooked well.
- Add the tamarind juice extract to it and let it boil for few more minutes till the raw smell goes.
- Garnish it with curry leaves.
Spicy and tasty Kathirikai and Murungakai Kara kuzhambu is ready!
Tips / variations:
- Adding shallot will enhance the taste of the dish.
- Spicy lovers can use plain red chilli powder.
- Using gingelly oil will enhance the taste and extend the shelf life of the dish.
- It can be stored for more than 3 days if refrigerated.
- Onions are very low in Saturated Fat and Cholesterol.
- Murungakai are a rich source of many nutrients like Vitamin A, Vitamin B, Vitamin C, Vitamin D and Vitamin E.
- Brinjal are rich in fibre and polyphenols, both of which may help to reduce blood sugar levels.