Even the thought of going to Indian restaurant here hits my nerve very badly. The first thing, they won’t serve enough with the main course for each and every side they will charge money. But in India going to some of the restaurants is pure joy, and you get tasty food which a family can enjoy in a budget. There also you have to watch out for bad restaurant. I tried this Kara kuzhambu for Sunday lunch.
Last week, I got a new Facebook friend who told she likes my blog and love to see some additional recipes. She wanted a Saravana Bhavan hotel style Kara Kuzhambu, so in order to come up with a recipe for this dish, I wanted to try this Kara kuzhambu for Sunday lunch.
I searched the internet with help of Google; as usual it has lot recipes. However I found that in the all recipes one thing is common and that involves adding coconut and fennel seeds. I love coconut based curries. But most of the recipes that I found used only 2 teaspoon –tablespoon of coconut. I think my taste bud won’t agree to that quantity, we Keralites, love to add more coconut. Amma would start with one fresh coconut and would use ¾th of it to make a curry and rest she makes stirfry.
I trust Mullai’s Spiceindiaonline as my go to blog for trying all these kinds of curries. Her recipe is almost perfect recipe; only thing sometime I reduce is the spice amount as kids can’t eat if it is too spicy. This one too I reduced little heat. This is uniqueness of this recipe is that first we need to fry the veggies with green chili and garlic and seasoned with mustard seeds and curry leaves. Then it is spiced up with spices and then cooked once again with tamarind pulp and salt. When it is finally done add ground coconut paste with fennel and finally simmer it for few more minutes.
It is delicious and goes well with rice or any dosa (crepe or pancake). Beauty of this dish is that you can use any vegetables of your choice and also you can adjust the amount of coconut. If you are lover like mine add what I add, or if you are okay coconut lover then add less.
Here comes the recipe.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.