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kara kulambu, a tangy gravy with eggplants and moringa served in a rustic red bowl placed over a brown backdrop
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5 from 1 vote

Kara Kulambu

How to make Kara Kulambu with Brinjal and drumstick? This is a Chettinad style gravy with shallots, garlic and other spices.
Prep Time20 minutes
Cook Time15 minutes
Course: Main Course, Mains
Cuisine: Chettinad, Indian- South, Tamil
Servings: 6
Calories: 277kcal

Equipment

  • 1 Frying Pan
  • 1 Blender
  • 1 set measuring spoons and cups
  • 1 mixing spoon
  • 1 Colander

Ingredients

Vegetables

  • 2 drumsticks chopped into 12 finger sized pieces
  • 6 eggplants quartered ( 7 oz approx)
  • 8 garlic cloves peeled
  • 15 shallots peeled
  • 1 cup chopped tomatoes

For tempering

  • 3 tbsp sesame oil
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 10 curry leaves

Spice paste

  • 1/2 cup grated fresh coconut 1 cup-=240 ml
  • 1 tsp fennel seeds
  • 1 tsp poppy seeds
  • 1/2 cup water

Spice powders

  • 1 tsp red chili powder
  • 1 tsp ground turmeric
  • 1 tsp Kuzhambu chili powder or Sambar powder
  • 1 tsp ground coriander

For tamarind extract

  • 10 grams tamarind a small lemon size ball
  • 1 cup hot water

Other ingredients

  • Salt to taste
  • 3/4 cup water

Instructions

Prep work

  • Soak the tamarind in hot water for 20 minutes to make tamarind juice.
  • After it has soaked, mash the tamarind well into the water, discard the strings and seeds if any and set aside. This is our tamarind extract.
  • Wash and chop the drumsticks into finger sized pieces.
  • Remove the stem from the brinjal and quarter them. Add them to a bowl of water until ready to cook, to prevent them from discoloring.
  • Peel and chop shallots and garlic.

Make the spice paste

  • Combine grated coconut, fennel seeds and poppy seeds in a blender. Add 1/2 cup water and grind to a smooth paste.
  • Cook the veggies
  • In a pan, add the chopped drumsticks and eggplants along with 2 cups water. Cook the veggies till drumsticks are tender but still hold shape.
  • Drain and use the drained water in Dal or Sambar. Set aside the cooked veggies.

Make Kara Kuzhambu

  • Heat a pan with sesame oil.
  • Add the mustard seeds, fennel seeds, fenugreek seeds and curry leaves.
  • Wait for the seeds to crackle.
  • Now, add shallots and garlic.
  • Sauté them till the shallots are pink and soft.
  • Tip in the turmeric powder, coriander powder, red chili powder, salt and Kuzhambu Chili Powder. Give a quick stir and cook on low heat for 20 to 30 seconds.
  • Now, add the chopped tomatoes and mix well. Continue to cook the tomatoes till they turn mushy.
  • At this stage, add the cooked eggplants, drumstick and the prepared tamarind extract.
  • Stir and simmer for 5 to 6 minutes on low heat till the raw smell of the tamarind goes away.
  • When ready, add the ground spice and mix well.
  • Continue to simmer for 4 to 5 minutes on medium heat or until oil begins to float to the surface.
  • Finish with more fresh curry leaves.

Notes

  1. The success of this recipe lies in bringing about a fine balance between the tamarind extract and the spice paste. If you cannot source tamarind for this gravy, use 2.5 tbsp tamarind paste mixed with 1 cup hot water instead.
  2. Fresh coconut works best here. Desiccated coconut is not an option. You may use frozen grated fresh coconut though.
  3. Since I live in Singapore, I do not have access to poppy seeds. So I made this gravy when I was in India. In case you cannot source poppy seeds, skip them and just grind fresh coconut and fennel seeds to a paste.
  4. Do not add more water than mentioned here. More water means a bland and watery gravy.
  5. Kuzhambu Milagai Thool or Kuzhambu Masala is a south Indian spice blend used specifically in Tamil dishes. You can find this in Indian grocery stores easily. I use Aachi brand Kuzhambu Milagai Thool. In case you do not have this, use 1 tsp sambar powder in this recipe.
  6. If your gravy has become too sour, then add 1 heaped tbsp grated jaggery. This will balance the tart taste of the Kuzhambu.
  7. This gravy thrives on oil. So please do not skimp on the quantity of oil mentioned here.
  8. There are many versions of this gravy but this is Kara Kulambu with coconut.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 277kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 93mg | Potassium: 1433mg | Fiber: 18g | Sugar: 23g | Vitamin A: 418IU | Vitamin C: 55mg | Calcium: 120mg | Iron: 3mg
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