Kaara kozhambu is a South indian pouridge that tastes wonderful when we serve it along with rice . This recipe can be adjustable to any vegetables available at home. We have them once in a week. The vegetable here is well cooked in onion ,Tomatoes, spices, tamirind and coconut so the gravy has a unique taste. Never forget to try it out.
Preparation time- 20 mins
Cooking time- 40 mins
Total time- 1 hour
AUTHOR - Aharika
CUISINE - South Indian lunch recipe
SERVINGS - 4
INGREDIENTS
Oil- 4-5 tbs
Small onions- 200 grms
Tomatoes- Medium sized (Finely chopped)
Garlic- 10 cloves(finely chopped)
Tamirind juice- 3-4 tbs
Coconut milk- 250 ml (You can also use half coconut purie)
Corriander leaves- one handful
Chilli Powder- 2 tbs
Corriander leaves- 1 tbs
Turmeric powder- 1/4 tsp
Salt- As Required
Ladys Finger- 200 grms (Drumstick, Brinjal or any vegetables can also be used)
FOR SEASONING
Mustard seeds- 1 tbs
Cumin seeds- 1 tbs
Fenugreek- 1/2 tsp
Curry leaves- 1 spring
Preparation:
Soak Tamarind in water for 10 mins. Squeeze it with your hands and strain it.
Take Coconut in a blender and make into a fine purie and strain out the coconut mik and set it aside.
Heat oil in a kadai or pot. Add all the seasoning ingredients and saute for few seconds.
Now add in onions and saute for a minutes.Then add garlic cloves and saute it for 2-3 minutes.
Add Ladys finger and saute for 5 minutes. So that the jelly substance gets vanished .
Add tomatoes in and mix well for couple of mins.
Now add in the turmeric, Salt, Chilli powder and Corriander powder and saute it for a minute and close the pan, till the mixture turns juicy.
Pour the tamarind juice in and mix well and close it for 2 - 3 mins until the raw smell of tamirind vanishes.
Now add in the coconut milk and mix well. Cover again and cook for 5 mins.
Dont cook for longer, after adding coconut milk. Sprinkle some handful of Corriander leaves and turn off the stove.
Serve it hot for rice, idli or dosa.
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