Vengaya kara kuzhambu recipe: recipe for vengaya kara kuzhambu or onion kara kuzhambu with coconut milk. The kuzhambu (or pulusu, as we Reddiars call it) in my home and TH’s home are very different. My mom-in-law’s recipes are much milder, easier to make, and taste great with typical South Indian side dishes.This kara kozhambu is something she makes very often and it goes best with rice although we have it with pretty much anything in hand, like ven pongal. In fact, some of you emailed me to ask for that kozhambu recipe when I posted the ven pongal recipe a couple months back.
I’m led to believe that this is her own concoction though. She adds coconut milk to the kozhambu to add flavour and thicken it up a bit. The end result is mild, flavourful, and absolutely delicious.
You may also want to check out my easy kara kuzhambu recipe (no coconut milk), Andhra onion tamarind curry, and this instant vatha kuzhambu.
Vengaya Kara Kuzhambu (with Coconut Milk) Recipe
Ingredients
- 1 lemon-sized ball of tamarind
- 1 cup of peeled shallots / chinna vengayam
- 1 tbsp of coriander powder
- 1 tbsp of sambar powder
- 1/4 tsp of turmeric powder
- 3 tbsp of oil
- 1/4 tsp of mustard seeds
- A few methi seeds / uluva / menthayam
- A few curry leaves
- 1/2 tsp of red chilli powder optional
- A generous pinch of hing
- 1 to mato chopped
- Salt to taste
- 1 cup of thick coconut milk
Instructions
- Soak the tamarind in 1 cup warm water for 10 mins. Extract juice and discard the pulp.
- Peel and wash the shallots. Leave them whole, no need to chop them.
- Heat oil in a pan and add the mustard seeds. When they pop, add the methi seeds and curry leaves. When the methi seeds start to turn brown, taking care not to burn them, add the chopped tomatoes and the shallots.
- Mix well and add the tamarind water, salt, turmeric, chilli powder, coriander powder, sambar powder, and hing. Top off with another cup of water and bring to boil.
- Simmer for 10-15 mins, adding more water if needed, until the shallots are cooked soft. The mixture should be a bit watery.
- Finally, add the coconut milk and when it just begins to boil, remove from fire.
If you find the kozhambu too watery, you can add 1 tbsp rice powder in 3 tbsp water and add to the mixture and bring to boil. Usually, the coconut milk gives the gravy enough thickness.
Serve the vengaya kara kuzhambu with rice, poriyal, and chips.
Pass me that plate for lunch na, please. Chips and all 🙁 This is just how they make kara kuzhumbu at my place too!
Woww.. Looks absolutely inviting.. Yummy 😀
Indian Cuisine
Wow, Nags, I can't help drooling. I just love the Kara!
Well done!
If you submitted your Vengaya Kara Kuzhambu with Coconut Milk photos to http://www.foodporn.net , I'll bet they will make you on the home page.
Gosh, you have made me sooo hungry !
karakulambu looks mouthwatering..we make it different in our house..love your version a lot
Looks so homey and flavorful. Will love it with chips !!
like a cross between pulincurry and theeyil? i don't know but there are hazaar variations in our south indian tamarind based dishes no? but anything with small ulli – I love!
happy to follow you dear! 🙂
yum yum…this is one of my fav recipes that i like to prepare during the winter and rainy days!
Very inviting kuzhambu..
Divya's Culinary Journey
delicious…