Kara Kozhambu

Cuisines

Best for

Recipe

Ingredients

1 cup	tamarind pulp
1 cup	shallots
2 tablespoons	sesame oil
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
2 tablespoons	sambar powder
1 teaspoon	turmeric powder
1 teaspoon	asafoetida
2 cups	water
2 sprigs	curry leaves
2 tablespoons	jaggery
—	salt to taste

Instructions

1. 1 Peel the shallots and keep them aside.
2. 2 In a pan, heat sesame oil over medium flame.
3. 3 Add mustard seeds and let them splutter.
4. 4 Add fenugreek seeds and sauté for a few seconds.
5. 5 Add the shallots and curry leaves, sauté until shallots are translucent.
6. 6 Mix in sambar powder, turmeric powder, and asafoetida.
7. 7 Add the tamarind pulp and water, stir well.
8. 8 Bring the mixture to a boil, then reduce heat to simmer.
9. 9 Add jaggery and salt to taste, stir until jaggery dissolves.
10. 10 Simmer the curry for 15-20 minutes until it thickens.
11. 11 Serve hot with steamed rice.