Mullangi Kara Kuzhambu / Radish kuzhambu is one of the traditional recipes of Tamilnadu. It is loved for the aroma and taste of the radish. This Kuzhambu goes well with Idlis, dosa, upma and white rice. Kuzhambu with hot white rice served with any Papad or Poriyal will be loved by people of all ages.
Ingredients for making Hotel Style Kara Kulambu
Radish / Mullangi - 3 nos.
Tamarind - lemon size
Turmeric Powder - a pinch
Sambar Powder - 1 tsp.
Onions - 1 no.
Tomato - 1 no.
Garlic - 10 pods
Curry Leaves - few
Gingely Oil - 2 tbsp
Mustard seeds - 1/2 tsp.
Fenugreek seeds - 1 tsp
Urad dal - 1 tsp.
Salt - as per taste
To grind
Red Chilly - 5 nos.
Coriander seeds - 2 tbsp
Black Pepper - 1 tbsp
Urad dal - 2 tbsp.
Fenugreek seeds - 1/2 tsp.
Poppy seeds - 1 1/2 tbsp.
Onions - 1 no.
A sprig of curry leaves
How to Prepare Hotel Style Kara Kozhambu
1. Peel the outer skin of radish and cut them into desired sizes.
2. Heat a spoon of oil and fry all the ingredients given under "To grind" to a coarse mixture.
3. Cut the big onion and tomatoes into small pieces.
4. Take a thick bottomed kadai, add oil and sauté mustard seeds, urad dal and fenugreek seeds.
5. Then add the curry leaves, garlic and onion fry well to a golden brown in colour.
6. Then add tomato slices sauté well for a minute in low flame.
7. Now add the mullangi pieces and fry well. Add little water along with turmeic powder and allow to cook for 3 minutes.
8. Now add the ground masala paste for Kara Kuzhambu recipe. Saute for 3 minutes.
9. Add the sambar powder, tamarind juice and add water and salt as per your requirement. Let the gravy boil for 5 to 10 minutes.
Kara kozhambu recipe is the best combination for white rice. Serve with any Kootu or poriyal.
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