Kara Kulambu Recipe | Side dish recipes | Super Suvai Tamil

In this blog post, I shared my Kara Kulambu recipe. It is one of the excellent side dishes for rice. Kara Kulambu has balanced flavors of sour and spicy. It also has the goodness of veggies. The recipe is quite simple and elegant.

I gave the list of ingredients below. I used the lady's finger and field beans(Mochakottai). You can also use potato, brinjal, drum stick for this recipe. The preparation and cooking combined to take 35 minutes.

Ingredients required for Kaara Kulambu Recipe:

• Field beans(Mochakottai)- half cup
• lady's finger (Vendakkai)- 100 grams
• Shallot(Chinna Vengayam)- 15 nos
• Garlic Cloves (Poondu)- 8 cloves
• Fenugreek (Vendhayam)- one tablespoon
• Tamarind (Kulambu Puli)- lemon fruit sized
• turmeric powder (Manjal Thool)- 1/2 tablespoon
• Chili powder (Kulambu Milagai Thool)- one and a half spoon
• Salt (Uppu in Tamil)- As required
• Water (Thanneer in Tamil)- As required
• Curry leaves (Karuvepillai)- One Strand
• Gingelly oil (Nallennai)- 6 tablespoons

Kara Kulambu Recipe Cooking Method:

1. Heat the vessel and add 2 and a half spoons of sesame oil. Once the oil is heated put the field beans and saute them.
2. Then add fenugreek and add skin removed shallot and garlic cloves and saute it till onion becomes pinkish-brown.
3. In this stage add coarsely chopped tomatoes and stir them thoroughly.
4. After that add the square-cut lady's fingers and saute it till the adhesiveness of the lady's finger goes away.
5. Then add half a spoon of turmeric powder, one and a half spoon of chili powder and saute it and add one cup of water and a required amount of salt, and close the vessel with a lid.
6. After 10 minutes remove the lid, now the gravy will be in a boiling state. Now add a cup of tamarind water to the gravy, stir it well and again close it with a lid for 5 minutes.
7. After that add two spoons of sesame oil above the gravy.
8. The excellent kara Kulambu is ready to serve. Garnish it with some coriander leaves before serving it.