Chettinad Kara Kuzhambu, Kara Kulambu Recipe – Kannamma Cooks (2024)

Recipe for Chettinad Kara Kuzhambu, Tamil Style Murungakkai Kara Kuzhambu, Drumstick and Brinjal in Tamarind gravy. With step by step pictures and video.

I love tamarind based gravies so much. Kara Kuzhambu is one of our favorite lunch time dishes. I have shared a simple kara kuzhambu recipe before. But this recipe is dynamite. We make a masala paste with spices and the masala paste adds a lot of flavour and richness to the curry. Drumsticks are the traditional choice of veggie for kara kuzhambu. I have used drumsticks and brinjal today.

Here is the video of how to make Chettinad Kara Kuzhambu, Kara Kulambu Recipe

Click the link below to find the recipes on the site that uses the main ingredient as brinjal, drumstick.
Brinjal Recipes
Drumstick Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
Deep Burned Un-glazed Clay Pot
Stainless frying pan
Heavy duty mixie

Note: If you are in a hurry, this recipe can be made quick in a pressure cooker with homemade tamarind paste and have given the details for the same in the below steps. It suits best for people who are in a hurry or do not have time. The video above is made the traditional way. This recipe is very forgiving and can be made in both ways.

First we will make the masala paste. Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds ( dont add a lot or the curry will become bitter ), coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.

Add in the sambar powder and salt. Mix well and let it rest in the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.

Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.

Heat sesame oil in a pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onion.Saute for a few seconds. Add in the tomatoes and saute till the tomatoes are soft.

Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste, salt and jaggery. I use home made tamarind paste which works so well and makes for one chore less everyday. Here is the recipe for homemade tamarind paste. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Just cover the pan and cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.

Note: If you do not want to use the pressure cooker, add one cup more water and simmer the curry for 15 minutes on a low flame.

Open the cooker and mix well. Add hot water to kuzhambu if the gravy is thick. Dilute the kuzhambu to a pouring consistency. Serve hot with rice.

Print