I learnt this recipe from chef Maruthavanan (Mantra resorts,Kumbakonam) and I have made changes to the original recipe.
Before I explain the recipe I need to say a few things about this dish:
1.This
dish is onion and garlic based and I usually don’t add vegetables, but
if you want to use veggies, then try okra or potato or drumstick. In
that case adjust the proportion of garlic that you use. You can also
make this with shrimp or fish (the Indian ones like vanjeram)
2.Tamarind:
I use tamarind concentrate because I’m lazy to make tamarind juice from
scratch. But if you have the time, then I highly recommend making juice
from freshly soaked tamarind.
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| Delicious Kaara kozhambu |
Ingredients:
Serving size: 3-4
Shallots
/ Small Onions: (6-8 medium size) Peel off the skin and cut it into
thin slices. But if you use tiny ones you can use whole onion.
(I
usually get shallots from Randalls and its medium sized and so I use
around 6-8 pieces. But if you get small onion (really tiny ones) from
the Indian store you can use upto ½ kg)
If you don’t have shallots don’t worry, just use regular onion cut into thin slices ☺
Garlic: I use around 20-25 pods of garlic. Peel off the skin and split it lengthwise.
(The ratio of garlic to onion depends on how much you like garlic. I use equal proportion of both or sometimes 3:2)
Tamarind – If you use concentrate, add a spoonful of the concentrate and make it upto half litre with water.
But if you use fresh ones then use a small lemon size ball (soak it in a cup of warm water and extract the juice)
Spices:
Coriander Powder - 1 tablespoon
Chilly Powder – 2 teaspoon
Turmeric Powder - 1/2 teaspoon
Fennel powder- 2 teaspoon
Other things:
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Curry Leaves - few
Salt - to taste
Gingely Oil – 3-4 tablespoon (anything other than olive oil works)
1.Heat oil in a pan and add mustard seeds, fenugreek seeds and curry leaves.
2.Once
the mustard seeds start splattering, add the shallots and garlic and
sauté it until it turns golden brown. (Usually takes about 5-7 minutes)
3.Add coriander, chili, turmeric and fennel powder and continue cooking the spices with onion and garlic.
4.Once
they are cooked (when oil separates out) add the tamarind juice and
salt and let it cook until desired consistency is reached.
(I usually like it if its thick and so I let most of the water evaporate)
Kara kozhambu goes very well with rice!!!
Have fun cooking!!!!!
