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Kara Kulambu

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Adjust Servings:
1 tsp sesame oil
¼ tsp fenugreek seeds
2 tsp coriander seeds
1 tsp fennel seeds
2 dried red chilis
¼ cup fresh shredded coconut
2 tsp sambar powder
1 tsp salt
Other Ingredients
1 tsp sesame oil
¼ tsp mustard seeds
2 sprigs curry leaves
1 medium sized onion – chopped
1 ripe tomato – chopped
5 brinjal – chopped
1 drumstick – chopped
4 tbsp tamarind paste
1 tsp jaggery

Nutritional information

34.02 g
205.42 g
97.6 g
2842 mg
659 mg

Kara Kulambu

  • Veg
  • 30 mins
  • Serves 4
  • Easy


  • Other Ingredients


If you love eating foods that are covered in gravy like curries, then look no further than this kara kulambu recipe. It is a tamarind-based gravy that can be made into either a thin or thick sauce. The secret to this particular kulambu is the masala paste used as its basis. It isn’t too difficult to prepare and pays off in spades as far as taste is concerned.

Health Benefits

The basis for every pot of kulambu is the tamarind fruit that comes from the tamarind tree. Not only does tamarind have a wonderful and distinctive tangy flavor that makes it so popular, it also has quite a few health benefits that people cannot afford to overlook. Tamarind has the ability to reduce inflammation throughout the body, boost respiratory health, improve vision, improve the digestion, and even heal certain skin conditions.

Kara Kulambu taste great when they are served hot. Pack them in insulated food storage containers so you can eat it warm after a few hours.

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How to make Kara Kulambu

  • Heat sesame oil in a pan.
    • Add in the fennel seeds, coriander seeds, fenugreek seeds, and dried red chillies.
    • Cook till the seeds turn slightly brown and begin to emit an aroma.
    • Add in the fresh shredded coconut and cook for a couple of minutes.
    • Switch off the flame.
  • Add the sambar powder and salt.
    • Mix well.
    • Let it cool inside the pan for a couple of minutes.

           Note: Residual heat from the pan will warm the sambar powder.

  • Grind the mixture into a smooth paste using a mixer and ½ cup of water.
    • Set aside.
  • Heat sesame oil in a pressure pan.
    • Pour in the mustard seeds and curry leaves.
    • Let the seeds splutter.
    • Add the chopped onions and the tomatoes.
    • Add the drumstick and brinjal.
    • Add ½ cup of water.
    • Add in the ground up masala paste, jaggery, and tamarind paste.
    • Cook for 2 whistles.
  • Switch off the flame and wait for the pressure to release naturally.


A tamarind tree can grow up to 18 meters tall.

Kambu Sadam
karamani sundal
Karamani Sundal
Kambu Sadam
karamani sundal
Karamani Sundal

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