Kara Kuzhambu


Curry leaves – 2 sprig
Small Red Onions –  750 gms
Chopped Tomato – 1 can
Dessicated Coconut – 2 tbsp
Poppy Seeds – 1 tbsp
Vathal Kuzhambu Podi – 2 tbsp
Dried Red Chillies – 3 piece (for extra spice)
Tarka – Mustard Seeds, Urad Dhal, Toor Dhal, Saunf
Tamarind paste – 1/2 tsp soaked in water


In a kadhai, add little bit of oil and heat it. Then add the tarka ingredients along with curry leaves. After the dhal has gone brown, add the small onions and fry them for 5 minutes. Then add the canned tomatoes and toss them till the oil comes up.


Grind dessicated coconut, poppy seeds, chillies and the vatal kuzhambu podi. Add them to the kadhai and toss it for a minute. Then add the tamarind water to the kadhai and add more water probably about 2 cups of water. If its too thick add more water according to your taste. Add salt to taste and let  them boil for about 20 minutes or til the small onions is completely cooked.


Serve it with hot rice and complementing sabzi would be Beans Poriyal.


P.S. This is one of my mom’s recipes.


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