How to make spicy Kara kulambhu recipe

 Ingredients:

• Tamarind - small lemon-sized ball
• Vegetables (brinjal, drumstick, lady's finger) - 1 cup, chopped
• Shallots - 10-12, peeled
• Tomato - 1, chopped
• Garlic - 5-6 cloves, minced
• Sambar powder - 2 tbsp
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Curry leaves - a sprig
• Oil - 2-3 tbsp
• Salt to taste

Instructions:

1. Soak tamarind in warm water for 15 minutes. Extract the juice and discard the pulp.

2. Heat oil in a pan, add mustard seeds, fenugreek seeds, and let them splutter.

3. Add chopped shallots and minced garlic. Sauté until they turn golden brown.

4. Add curry leaves, chopped tomatoes, and cook until the tomatoes are soft.

5. Add the chopped vegetables and sauté for a few minutes.

6. Add tamarind extract, sambar powder, turmeric powder, and salt. Mix well.

7. Add water according to the desired consistency of the kulambu.

8. Allow it to boil and simmer until the vegetables are cooked and the raw smell of tamarind disappears.

Serve hot with steamed rice. The spicy and tangy flavors make it a perfect accompaniment for rice.