Entree: India – Tamil Nadu – கரா குழம்பு ➤ Kara Kuzhambu (Spicy tangy tamarind-based South Indian vegetable curry made with a roasted spice and coconut paste)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 10 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) black mustard seeds
- 1 tsp (2 g) urad dal
- 1/8 tsp (0.5 g) asafoetida (hing)
- 10 curry leaves
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) fresh ginger, minced
- 2 cups (300 g) eggplant (brinjal), cut into 1-inch pieces
- 1 cup (120 g) drumstick (moringa) pieces, cut into 2-inch lengths
- 1/2 cup (75 g) pearl onions or small shallots, peeled
- 2 tbsp (30 g) tamarind paste
- 2 cups (480 ml) water
- 1 tsp (5 g) jaggery or brown sugar
- 1 1/2 tsp (9 g) salt, or to taste
- 2 tbsp (8 g) chopped cilantro for garnish
- For the roasted spice-coconut paste:
  - 6 dried red chilies (about 12 g)
  - 2 tbsp (12 g) coriander seeds
  - 1 tbsp (8 g) chana dal
  - 1 tbsp (8 g) urad dal
  - 1 tsp (2 g) fenugreek seeds
  - 1/2 tsp (1 g) black peppercorns
  - 1/2 cup (40 g) fresh grated coconut
  - 1/2 tsp (2.5 g) turmeric powder
  - 1/2 tsp (1 g) red chili powder

Instructions

1. Dry-roast the red chilies, coriander seeds, chana dal, urad dal, fenugreek, and peppercorns in a skillet over medium heat until fragrant and lightly browned, about 3–4 minutes; add the grated coconut in the last minute and roast until golden. Remove and let cool.
2. Grind the roasted mixture to a smooth paste with 2–3 tbsp (30–45 ml) water and the turmeric and red chili powder; set the paste aside.
3. Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add mustard seeds; when they sputter, add the urad dal and fry until the dal turns light golden.
4. Add asafoetida and curry leaves, then add sliced onion and sauté until translucent and just beginning to brown, about 5–6 minutes. Add minced garlic and ginger and sauté 1 minute more.
5. Add the eggplant, drumstick pieces, and pearl onions; toss to coat in the oil and onions and cook 3–4 minutes.
6. Stir in the ground spice-coconut paste, tamarind paste, and the 2 cups (480 ml) water. Bring to a gentle boil, then reduce heat to simmer.
7. Simmer uncovered until the vegetables are tender and the flavors meld, about 20–25 minutes. If the gravy becomes too thick, add a little more hot water to reach desired consistency.
8. Stir in jaggery and salt; adjust tamarind/salt/sweetness to taste. Simmer 2–3 minutes more to meld.
9. Remove from heat and garnish with chopped cilantro. Serve hot with steamed rice.