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Wednesday, July 20, 2011

Karutha(Black) Puzhi Kuzhambu

This spicy gravy has been called Karutha(black) Puzhi Kuzhambu by our family,since it is black in colour.This one is good for health as it includes jeera,pepper(no chilli powder)ginger and garlic.Best taken with rice or curd, Idli,Dosa etc,.Try this thick'n'spicy gravy at home and enjoy ur meal!.Bon Appetit!.

Karutha(Black) Puzhi Kuzhambu - Thick Gravy made with tamarind pulp and spices


3 small brinjals-cut in to bite sized pieces
4 tbsp grated coconut
2 tsp cumin seeds
3 tsp black pepper corns
3 tsp coriander seeds
15 garlic cloves - peeled
1 tsp ginger paste
1 cup tamarind pulp of lemon-sized tamarind
1 tsp mustard seeds
1 tsp split uraddal-skinless
3 whole red chillies
1/4 tsp turmeric powder(optional)
3 tbsp shallots(red onions)-chopped fine
few curry leaves
few coriander leaves
1 1/2 tsp salt-to taste
1 tbsp refined oil
300ml water


1.Dry-saute cumin seeds,coriander seeds and pepper corns for a min and add the grated coconut to it and
saute for 5-6 mins on medium flame till the coconut turns golden brown in colour.Let it cool and grind this into a fine paste using mixer-grinder.
2.Heat oil in a kadai and saute,garlic cloves and brinjal pieces for 3-4 mins on medium flame.
3.Then add mustard seeds,uraddal,chopped onions,Whole red chillies and curryleaves,one-by-one and saute for 3 mins.
4.Add the ground masala,ginger paste and saute it for 4 mins atleast on medium flame.Then add water, tamarind pulp,turmeric powder(optional),coriander​ leaves and salt.
5.Let it simmer for 10-15 mins on medium flame,stirring at-times,till oil separates from the gravy.
6.Serve this Karutha Puzhi Kuzhambu hot with rice or curd or Idli,Dosa etc,.

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