Kara Kuzhambu (Spicy Thick Tamarind Gravy)

Name: Kara Kuzhambu (Spicy Thick Tamarind Gravy)
Total time: 60 min
Ingredients: 1 medium lemon sized piece of tamarind; 1 tbsp Kuzhambu powder (I use readymade vathakuzhambu podi by Grand Sweets And Snacks, any decent kuzhambu powder will work); 2 sprigs curry leaves; 1 1/2 tsp salt; 2 tbsp sesame oil (Try to use sesame oil to bring authenticity); 1/2 cup shallots (Shallots are the best choice for this dish. If you don't have, use thinly sliced red onion); 10 cloves garlic (more or less as you like); 1/2 tsp turmeric powder; 2 cups warm water (to soak tamarind and extract ); 1 medium tomato (optional); 2 baby eggplants (optional; can also use regular eggplant, will only need a few slices, chopped in slivers); 1 tsp mustard seeds (tempering); 1/2 tsp fenugreek seeds/vendhayam/methi seeds (tempering); 1 small piece of jaggery (gud) or a tsp of brown sugar (optional, to balance out the pungent tamarind and the hot spice powder; I almost never use it); 1 or 2 red chilies optional (tempering)

rasaala.com

Spicy and tangy Kara Kuzhambu, a fiery South Indian tamarind gravy, perfect as a side with rice or dosai. Rich in flavor from shallots, garlic, and curry leaves. Easy to make in 30 minutes!

View full recipe on rasaala.com

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Ingredients

1 medium lemon sized piece of tamarind
1 tbsp Kuzhambu powder (I use readymade vathakuzhambu podi by Grand Sweets And Snacks, any decent kuzhambu powder will work)
2 sprigs curry leaves
1 1/2 tsp salt
2 tbsp sesame oil (Try to use sesame oil to bring authenticity)
1/2 cup shallots (Shallots are the best choice for this dish. If you don't have, use thinly sliced red onion)
10 cloves garlic (more or less as you like)
1/2 tsp turmeric powder
2 cups warm water (to soak tamarind and extract )
1 medium tomato (optional)
2 baby eggplants (optional; can also use regular eggplant, will only need a few slices, chopped in slivers)
1 tsp mustard seeds (tempering)
1/2 tsp fenugreek seeds/vendhayam/methi seeds (tempering)
1 small piece of jaggery (gud) or a tsp of brown sugar (optional, to balance out the pungent tamarind and the hot spice powder; I almost never use it)
1 or 2 red chilies optional (tempering)