Chennai Kara Kulambu சென்னை காரக்குழம்பு

Chennai Kara Kulambu சென்னை காரக்குழம்பு is a unique spicy tangy curry prepared in Chennai. This Kaara kulambu is made without coconut and that is one of the distinguishing difference between the Chennai version and Tirunelveli Puli kulambu. My hubby loves this kulambu very much, as it reminds him of his bachelor day lunch. He always says that this is one curry his friends would bring to work almost every day. This curry is usually prepared at night by the busy Chennai women and would be gladly enjoyed by their family for dinner and the left over curry (prepared intentionally in large quantity) would be conveniently packed as lunch the next day.

I too love this Chennai Kara kuzhambu very much and I make it often. 

It is always served with some protein rich side dishes like egg omelet, dal based curries. I made this with cabbage dal fry, green gram sundal and it tastes more amazing with appalam too.

Here goes the recipe, which I learned from my friend Sandhya Amma long back. She loves my videos very much and I hope you all too.

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Ingredients:

Tamarind - 1 small lemon size
Red onion - 3
Garlic - 1
Red chilly powder - 1 tsp (optional)
Turmeric powder - 1/2 tsp

Coriander Powder - 3 tsp
Curry leaf - 2 sprigs
Sesame oil - 3 tbsp
Mustard seeds - 1 tsp
Fenugreek seed Methi - 1 tsp
Cumin - 1 tsp
Sea salt - 2 tsp (as per taste)

Hing - a pinch

சென்னை காரக்குழம்பு 

தேவையான பொருட்கள் :

புளி - 1 எலுமிச்சை அளவு 

வெங்காயம் - 3

பூண்டு  - 1

மிளகாய் தூள்  - 1 tsp 

மஞ்சள் - 1/2 tsp

மல்லி தூள் - 3 tsp

கறிவேப்பிலை - 2 இணுக்கு 

எண்ணெய் - 3 tbsp

கடுகு  - 1 tsp

வெந்தயம்  - 1 tsp

சீரகம் - 1 tsp

கடல் உப்பு - 2 tsp 

பெருங்காயத்தூள் - 1 சிட்டிகை 

Method:
Soak tamarind in warm water along with salt. Extract juice using 2 cups of water.
Chop onion finely. Heat oil, add mustard seeds, fenugreek seeds, cumin. 

As soon as mustard starts crackling, add curry leaves, hing, very finely chopped onion and saute till onion turns soft.
Put the peeled garlic and saute for a few seconds.

Add the red chili powder, corinader powder, turmeric powder.
Then pour the tamarind extract prepared.
Bring it to a boil.
Cook covered in low heat till curry gets little thick (10 minutes).
Madras kara kulambu is ready!

Serving suggestion:
Serve as curry over rice.