Kara kuzhambu is a very popular stew made in South India. The taste definitely varies with the traditional preparation of people in different states. I hate cold weather but i have started to enjoy this weather with this spicy kuzhambu. I have added peanuts for crunchiness and you can substitute with other nuts like cashews, almonds etc. The combination of spices with tamarind and salt provides a hot and tangy taste. I am sure if you have a taste of it, the intense mouth watering recipe will leave you craving for some more. Try it and let me know your opinion...
Preparation time: 35 minutes
Serves up to 3-4 people
1 cup of peanut
1 large potato
2-3 medium-sized Indian eggplants/ Brinjals
1 large onion
4 cloves of garlic
1/4 tsp of turmeric
1 tsp of red chilly powder
2 tsp of dhania/ coriander powder
2 tsp of sambhar powder
1 cup of tamarind water
1 sprig of curry leaves
1 tbsp of oil
salt as required
1/4 tsp of mustard seeds
1/4 tsp of cumin seeds
8 fenugreek seeds
1.Soak peanuts in water for 2 hours. Chop the vegetables in to small squares. Add oil to the skillet and add the seasoning.
2.As the mustard crackles add the chopped onions and garlic, then saute well. After a minute add the other vegetables (tomato, brinjals, potatoes) and curry leaves.
3.Filter the water from the peanut and transfer to the skillet.
Add turmeric, red chilly powder, sambhar powder, salt and coriander powder and saute well.
4.Add 1 and 1/2 cups of water and allow the vegetables to cook.
5.Now add the tamarind water and bring it to boil.
5.Peanut Kara kuzhambu is ready. Serve with rice and ghee.