KARA KUZHAMBU

There are many ways of preparing Kara kuzhumbu. Usually rice flour or coconut paste is used  as thickening agent. Here, ground nut/ peanut paste is used. It tastes awesome and goes well with hot rice sprinkled with gingelly oil. It can be stored in refrigerator and used for 1 0r 2 days.

INGREDIENTS:
Sundakkai vathal - little
Small onion  - 10
Garlic cloves - 10
Sambhar powder - 2 tsp
Tamarind - gooseberry size
Tomato - 1 (small)
Roasted ground nut - 3 to 4 tsp
Jaggery - little
Salt

For Seasoning
Gingelly oil - 5 tsp
Mustard - 1/4 tsp
Fenugreek  - 1/4 tsp
Urad dhal - 1/2 tsp
curry leaves-  a leaflet
Hing / asafoetida - 1/4 tsp

METHOD:
1. In a thick bottomed tawa, heat oil and add the seasoning one by one.
2. Add vathal and let it get roasted well.

3. Add garlic and chopped small onions and saute well for a while.

4. Add finely chopped tomatoes and stir well till it turns juicy and comes together.
5. Extract tamarind juice by adding half a cup of lwarm water and add along with sambhar powder.

6. Add a half a cup of water and required salt and allow to boil for 5 to 6 minutes on high flame.
7. The raw smell goes off and the sambhar starts to thicken.

8. Prepare a paste of ground nut and add to the sambhar along with jaggery and cook for few minutes.
9. Adjust consistency by adding little water since it will thicken fast after adding ground nut paste.
10. Taste for Salt and Spice. Add little gingelly oil.
11. Tasty Kara kuzhumbu is ready.

 Note:

• Manathakkali vathal/ lady's finger vathal can also be used.
• Vegetables like brinjal, lady's finger, yam, drumstick, potato can also be used.