Tangy Mango Kuzhambu without Dal | மாங்காய் புளி குழம்பு | VEDAI CUISINE

Easy and Simple Recipe, made within 10 minutes.

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.

KARA KUZHUMBU

INGREDIENTS:

Sundaikkai vatthal -  1/4 cup
Small onion - 10
Garlic cloves - 10
Tomato - 1/2
Sambar Powder - 2 tsp
Tamarind - 3/4 lemon sized
Jaggery - 1/2 tsp
Salt

To grind
Bengal gram - 1 tsp
Coriander seeds - 2 tsp
Coconut - 3 tsp

For Seasoning
Gingelly oil - 3 tsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Fenugreek - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 leaflet
 Asafoetida - 1/2 tsp

METHOD:
1. Dry roast all the ingredients given to grind except coconut and grind along with coconut to a fine paste.

2. Take a tawa, add oil, mustard and cumin. After it splutters, add fenugreek, Urad dhal, curry leaves and asafoetia. Stir well.
3. Add Sundaikkai vatthal and roast it for 2 minutes.
4. Add onion, garlic, saute well until golden brown and add finely chopped tomatoes. Add little salt so that the tomato becomes juicy and helps cooking fastly.
5. Extract tamarind juice, add sambar powder and salt, mix well and add to the tawa.
6. Allow it to cook for 10 minutes, so that the raw smell goes off, and the oil leaves the sides of the tawa.
7. Add the paste and cook for 2 minutes. Add water if needed, taste for salt and add a little.
8. The Kozhumbu should not be very thick because will become thick later on. So add water accordingly.
9. Add Jaggery, mix well and switch of the flame.
10. Delicious, Appetizing Kara Kuzhumbu is ready.
11. To be served with Hot rice with Paruppu Usili or Hot rice with Vadagam.

Note:

• Instead of Sundaikkai vathal, vegetables like brinjal, potato, yellow pumpkin, yam and manathakkali vatthal can be used.
• Using Gingelly oil will give a nice taste to the recipe than other oils.
• Using Jaggery is optional. But it will enhance the taste.