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
Ingredients:
1 cup of peanut
1 large potato
2-3 medium-sized Indian eggplants/ Brinjals
1 large onion
2 tomatoes
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
Seasoning:
1/4 tsp of mustard seeds
1/4 tsp of cumin seeds
8 fenugreek seeds
Preparation:
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.
The main dishes in a south Indian cuisine are sambhar and rasam. so I wanted to make something different. Then the thought of making korma occurred to me. My mom used to make this recipe with fresh karamani. I tried the same recipe with the vegetables.
Preparation time: 45 minutes
Serves up to 3-4 people
Ingredients:
1 potato
2 Indian eggplants/ Brinjals
2 carrots
1 large onion
2 cloves of garlic
2 tomatoes
1 bay leaf
1/2 tsp of fennel seeds
1 tbsp of butter
2 tbsp of chopped coriander leaves
salt as required
For grinding:
3 tbsp of grated coconut
1 tsp of cumin seeds
6 dried red chillies
1 tbsp of coriander seeds
Preparation:
1.Chop the vegetables in to small squares and cook the vegetables (brinjal, potatoes, carrots) with a pinch of turmeric and salt required for the vegetables.
2.Grind the ingredients together mentioned in the grinding section together in to a paste. Heat butter in the pan, add bay leaf and fennel seeds. Saute for a minute then add chopped onions and crushed garlic.
3.Saute for 5 minutes, then add the ground mixture. Saute till the raw smell disappears. Add the chopped tomatoes and pinch of turmeric and salt.
4.Keep sauteing till the tomatoes are wilted. Add the cooked vegetables and close the lid for 15 minutes. Then add the coriander leaves and cook for 5 more minutes.
5.Korma is ready and serve with rice/ roti.
