Kara Kuzhambu (Spicy Tamarind Curry)

Kara Kuzhambu (Spicy Tamarind Curry)

Kara Kuzhambu is a fiery, tangy tamarind-based curry that is a staple in Tamil homes, especially during monsoons. Made with pearl onions, garlic, and ground spices, and slow-simmered in groundnut oil, this dish is a true comfort food when paired with hot rice and appalam.

Prep Time

10 Minutes
Cook Time

25 Minutes
Serving

3 to 4 People
Manila Groundnut oil Pet bottle

Manila Groundnut oil Pet bottle

Unrefined, Rich Aroma & Flavour of Real A1 Grade Groundnuts

₹180.00

Spicy, tangy, and soul-hugging — this kuzhambu will make your rice dance with joy!

Ingredients

  • Manila Groundnut Oil – 4 tbsp
  • Tamarind – small lemon-sized ball
  • Pearl onions – 10 (peeled)
  • Garlic – 6 cloves
  • Tomato – 1 (chopped)
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Curry leaves – 1 sprig
  • Turmeric – 1/4 tsp
  • Sambar powder – 2 tsp
  • Red chili powder – 1/2 tsp (optional)
  • Salt – to taste

Instructions

  • Soak tamarind in warm water and extract 1.5 cups of pulp.
  • Heat groundnut oil in a clay or iron kadai. Add mustard and fenugreek seeds.
  • Add garlic, onions, and sauté until golden. Add tomatoes and cook until soft.
  • Add turmeric, sambar powder, and chili powder. Fry until the raw smell goes.
  • Pour tamarind extract, add salt, and simmer on low for 20 mins until thick.
  • Finish with a drizzle of oil and curry leaves. Serve with hot rice.