Monday, 22 September 2014

Kara Kulambu | Spicy Onion Garlic Kulambu | How to make Onion Garlic Puli Kulambu

Kara Kulambu is  a spicy gravy and one of the most popular gravy in South Indian cuisine. This gravy is prepared by cooking  onion and garlic spicy and tangy tamarind gravy. This can be served as one of the main gravy in South Indian meals.

Kara kulambu can be served with hot rice along with any stir fries, or papads of your choice. Those who look for a spicy and tangy gravy,this will be a perfect choice for those spicy lovers. 

Try this easy and spicy gravy for a perfect lunch!

How to make Kara Kulambu

Ingredients Required

To Roast and Grind

Method of Preparation 

1. Soak lemon size tamarind in warm water for 20 mins and extract the juice from it. Heat a pan, put it in medium flame dry roast the ingredients(coriander seeds, pepper, cumin seeds, channa dal, urad dal and fenugreek seeds) given in the roast and grind column. When it get roasted let them cool. 

2. Grind this into a coarse powder and keep it aside. Peel and Chop the small onion and garlic into pieces. chop tomatoes into pieces.

3. Add the tomatoes, curry leaves, coriander leaves, turmeric powder, chilli powder and required salt to the tamarind juice. Mix well until the tomatoes were mashed well. Heat a kadai, add a laddle full of sesame oil to it. Then add tempering such as mustard, urad dhal, fenugreek seeds  into it.  

4. When it sputters, add the chopped onion and garlic. Saute well until the onion become translucent. Then add the tomatoes and tamarind mixture into it and mix well.

5.  Boil the mixture until the raw smell goes. Then at last add the roast and grounded mixture into it, Boil the mixture until the oil whooshes from the gravy.

Serve with hot rice mixed with 1/2 tsp of sesame oil. 

Tongue tickling Kara kulambu is ready to eat!

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