Kara Kulambu (South Indian Tangy Vegetable Gravy) with Simple Toor Dal Curry
Kara Kulambu (South Indian Tangy Vegetable Gravy)
Ingredients
- • 1 tbsp Sesame Oil
- • 0.5 tsp Mustard Seeds
- • 0.25 tsp Fenugreek Seeds
- • 50 g Small Onions (peeled) or 0.5 Red Onion (chopped)
- • 1 sprig Curry Leaves
- • 1-2 Green Chillies (slit)
- • 50 g Brinjal (chopped)
- • 50 g Drumstick (chopped)
- • 0.5 tsp Turmeric Powder
- • 1 tbsp Sambar Powder
- • 0.5 tbsp Red Chili Powder (adjust to taste)
- • 50 g Tamarind (soaked in 200 ml hot water, extracted pulp)
- • 100 ml Water (additional, if needed)
- • Salt to taste
- • 1 tsp Jaggery (optional)
Cooking Steps
Soak tamarind in hot water for 10 minutes; extract thick pulp and set aside.
Heat sesame oil in a pan. Add mustard seeds and fenugreek seeds; let them splutter.
Add small onions (or chopped red onion) and curry leaves. Sauté until onions are translucent (approx. 3-4 mins).
Add brinjal and drumstick. Sauté for 3-4 minutes until slightly tender.
Add turmeric powder, sambar powder, and red chili powder. Sauté for 1 minute until fragrant.
Pour in the tamarind pulp and 100 ml additional water. Add salt and jaggery (if using).
Bring to a boil, then reduce heat and simmer for 10-12 minutes until vegetables are cooked and gravy thickens.
Simple Toor Dal Curry
Ingredients
- • 100 g Toor Dal (washed)
- • 300 ml Water
- • 0.25 tsp Turmeric Powder
- • Salt to taste
- • 1 tsp Ghee/Oil (for tempering)
- • 0.5 tsp Mustard Seeds (for tempering)
- • 0.25 tsp Cumin Seeds (for tempering)
- • 1-2 Dry Red Chillies (for tempering)
- • 1 sprig Curry Leaves (for tempering)
- • Pinch of Asafoetida (Hing, for tempering)
Cooking Steps
Combine washed toor dal, 300 ml water, and turmeric powder in a pressure cooker. Cook for 3-4 whistles (approx. 8-10 minutes) until dal is soft.
Once cooked, mash the dal lightly with a spoon. Add salt and mix well.
For tempering, heat ghee/oil in a small pan. Add mustard seeds and cumin seeds; let them splutter.
Add dry red chillies, curry leaves, and asafoetida. Sauté for a few seconds.
Pour the tempering over the mashed dal. Mix well and serve.