Rajapalayam KaraKuzhambu

Kara kuzhambu a south indian speciality is one of my favorite dishes as it has got such a tangy taste to it.Any special meal is incomplete without this .Kara kuzhambu with potato curry is the ultimate combination. Adding eggplant or drumstick makes it even more tasty but this version doesn't have these vegetables. It tastes heavenly with curd rice. This can be refrigerated for more than a week as it doesn't have any dal added to it. If you would like to store it for even more days you can add more oil to it to stay fresh. Its easy to make too. Once you add all the ingredients you are done when the gravy reaches the right consistency.
Here comes the recipe

Ingredients

• Small onion - a handful
• Tomato - 1 medium size
• Garlic - 6-7 cloves Red chillies - 3
• Tamarind juice - 2 cups
• Mustard seeds - 1 tsp
• Fenugreek - Half a tsp
• Hing - a pinch
• Turmeric powder - 1 tsp
• Curry leaves - a handful
• Sambar powder - 2 tbsp
• Salt - 1 and half tbsp
• Oil - 4 tbsp

Preparation method

• Heat oil in a pan and once its hot add mustard seeds. Let it splutter.
• Now add Red chillies,fenugreek seeds,garlic and fry them well.
• Add onions and fry them well.
• Add tomatoes,turmeric powder and curry leaves .
• Add the tamarind pulp, sambar powder and salt.
• Allow it to boil for 15 - 20 mins. Now the gravy would have thickened and the quantity would have reduced to half of its original quantity. This is the right consistency. This gravy wouldn't be so loose like sambar but would be of the consistency of a thokku. Now Rajapalayam Karakuzhambu is ready to serve..