Ingredients

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

1873

calories

34.02 g

carbohydrates

205.42 g

protein

97.6 g

fat

2842 mg

sodium

659 mg

cholesterol

Kara Kulambu

Name: Kara Kulambu
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: sesame oil: 1 tsp; fenugreek seeds: ¼ tsp; coriander seeds: 2 tsp; fennel seeds: 1 tsp; dried red chilis: 2; fresh shredded coconut: ¼ cup; sambar powder: 2 tsp; salt: 1 tsp; sesame oil: 1 tsp; mustard seeds: ¼ tsp; curry leaves: 2 sprigs; sized onion – chopped: 1 medium; ripe tomato – chopped: 1; brinjal – chopped: 5; drumstick – chopped: 1; tamarind paste: 4 tbsp; jaggery: 1 tsp

Features:

Cuisine:

Indian

30 mins
Serves 4
Easy

Ingredients

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

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.

Trivia

A tamarind tree can grow up to 18 meters tall.