I've already pointed out I love Chettinad food and whenever you can I come up with Chettinad recipes and more often than not finish up doing the Chettinad Prawn or Fish Curry. This time around I needed to complete any veg recipe chettinad style and that i had drenched lobia along so chose to make this Karamani Kara Kuzhambu Chettinad style, it is simply got couple of extra ingredients from regular kara kulambu. Kara means spicy therefore it is kuzhambu is spicy as Chettinad food suppose to become.
You are able to adjust the spice level based on your taste if you do not eat spicy food or need to make it more spicy. Along karamani/lobia you can include any vegetable of your liking like okra or plantain etc. It is going well with steamed grain and does not really needed a side dish just papad or fryums is sufficient, I fried the papad later therefore it is away from the picture making along simple cabbage and carrot stir fry for the Saturday lunch.
This kuzhambu comes handy without having any vegetables in hands just be sure you soak your karamani/lobia though. We are able to likewise try exactly the same kulambu with every other legumes like chickpeas, dried peas etc. Tell me if you're trying different combinations and just how you loved it for now here recipe for Chettinad style kara kulambu.
Author: Priti Category: Primary Course Cuisine: Chettinad - South Indian
Ingredients:
Lobia/Jhurga/Karamani- 1 Cup
Onion - 1 [medium] or 8-10 shallots
Tomato - 1 [large]
Tamarind - Small Lemon Size
Sesame Oil - 1 tablespoons of
Asafoetida/Hing - A Pinch
Mustard Seesd - 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Fenugreek Seeds - 1/8 teaspoon
Black Peppercorns - 5 balls
Garlic clove Pods - 3 [7-8 if using small]
Curry Leaves - Couple of [I did not use]
Red Chilli Powder - 1 teaspoon
Coriander Seeds Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Sambar Powder - 1 teaspoon [otherwise using add 1tsp red chilli powder more]
Salt - To Taste
To Grind
Granted Coconut - 3 tablespoons of
Fennel Seeds - 1/2 teaspoon
Poppy Seeds- 1 teaspoon [I did not use]
Method :
1. Soak lobia/karamani instantly, rinse 3-4 occasions in water and pressure prepare with sufficient water, salt for several whistles.
2. Soak tamarind in 1 cup water for 10-fifteen minutes and additional juice with adding another cup water.
3. While lobia will get cooked, slice onion, chop tomato. Peel and slice garlic clove and crush it slightly.
4. Grind together all of the ingredients listed under 'To Grind' use little water if needed.
5. Heat oil inside a wok add hing, mustard, cumin, fenugreek seeds and peppercorn and permit to splutter. Add garlic clove, onion and saute until onion becomes soft.
6. Add red chilli, turmeric, coriander seeds and sambar powder mix and saute for any minute, tomato and blend well prepare until tomato will get mashed.
7. Add tamarind juice, salt and produce it to get affordable boil. Add cooked lobia with water and simmer for 8-ten minutes.
8. Add coconut paste mix well and simmer for an additional 5-8 minutes.
Serve with steamed grain and then any side dish of preference, papad.
