Its my long time wish to replicate Tamil nadu hotel style kara kuzhambu recipe / Vatha kuzhambu at home. Finally it happened by following this recipe from You tube video. In most of the hotels, this Sundakkai vatha kuzhambu is mentioned as kara kuzhambu. Kara kulambu is the common name used in Tamil nadu restaurants. But we at home differ the names based on the usage of vegetables or dried vegetable vathal. In most of the hotels, sundakkai is used instead of vegetables.
For authentic Kara kulambu, we add either brinjal, ladies finger or drumstick and we add ground coconut paste. In some hotels, they add fennel seeds as well. But vatha kuzhambu is prepared with any dried vegetables like sundakkai vathal, manga vathal, manathakkali vathal , Kothavarangai vathal and is usually prepared without coconut. But some people add coconut paste in vatha kuzhambu too.
If we make it without coconut, it is called as Puli kulambu and if its with coconut and roasted spices, it is known as Arachuvitta vatha kuzhambu. So the point is, you can call this gravy as hotel style vatha kuzhambu if you add sundakkai vatral. But If you use any vegetables instead of vathal, you can name it as Kara kuzhambu :)). Whatever be the name, the taste of this gravy will surely remind hotel taste to you. I am completely happy with this recipe. You too give a try and share your feedback with me. This kuzhambu tastes even better the next day. It tastes the best when mixed with hot plain rice. You can serve with any kootu and papad.
Soon I will share another version of hotel kara kuzhambu with masala flavor. Ok, Lets see how to make hotel style kara kuzhambu adding sundakkai vathal with step by step pictures.
Check out my 60+ kuzhambu recipes !
Check out my 60+ kuzhambu recipes !
Hotel style kara kuzhambu / Vatha kuzhambu recipe
How to make hotel style vatha kuzhambu at home
Cuisine: Indian
Category: Kuzhambu recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
1 cup = 250ml
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METHOD
- Soak tamarind in 2 cups water and take the extract.
- Heat 2 tsp oil in a kadai and roast the ingredients except coconut given under “ to saute & grind”. Add coconut and grind to a smooth paste. Set aside.
- Heat 3 tbsp sesame oil. Splutter mustard seeds, methi, cumin seeds, urad dal.
- Saute turkey berry for few minutes. When it becomes golden brown, saute small onion, garlic cloves, curry leaves till onion becomes transparent.
- Add tamarind extract, jaggery, turmeric powder, coconut paste. Boil till nice smell arises.
- Switch off the flame when the oil starts to float on top. Transfer and serve with rice.
METHOD - STEP BY STEP PICTURES
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Note
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Yummy, tasty Hotel style kara kuzhambu with sundakkai vathal is ready to enjoy with hot plain rice and poriyal / kootu, Papad !
I served it with banana flower kootu.
6 comments :
I made this kuzhambu and liked it very much. It was tastier than the usual kara kuzhambu or vatha kuzhambu kinds I make. I am sure to stick to this recipe :)
Thank you so much for the positive feedback :)
super shall we add brinjol pieces in place of sudavattal? or any vegetables?
Yes you can use brinjal, drumstick or just onion and garlic.
Thanks much Chitra! I love this recipe when my mom is used during my childhood days. brought back beautiful memories!!
Thank you :) Hope you will like this recipe !
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