Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe.

When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big arai keerai bundle and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzhambu comes from the coarsely ground masala which is prepared with red chilly, coriander seeds, cumin, toor dal, small onions and garlic cloves. All these ingredients are ground without water and sauted in gingely oil along with finely chopped onions. Then we have to add the tamarind extract along with the chopped arai keerai. Then the kuzhambu must be simmered for 15 minutes. The consistency of this keerai chaaru must be thin like our puli thanni. The taste of this kuzhambu lies with the freshly ground masala, so do not omit any one ingredient. Make sure to use all the ingredients with correct quantity as I mentioned below.

Kuzhambu recipes

Here is the video for Keerai Chaaru

Keerai Chaaru - Arai Keerai Chaaru Kuzhambu Recipe Details

Prep time : 15 minutes
Cook time : 15 minutes
Serves : 4
Category : kuzhambu
Author : Muthulakshmi Madhavakrishnan

Ingredients

2 cup araikeerai, finely chopped
10 to 15 small onions, finely chopped
tamarind big lemon sized
1/2 tsp fenugreek
1 tsp mustard and urid dal
1 tsp asafoetida powder
1/2 tsp turmeric powder
4 tbsp gingely oil
salt to taste

To grind

1 tsp cumin
1 tbsp coriander seeds
1/2 tbsp toor dal
9 red chilly
7 small onions
10 garlic cloves

Cooking Directions

1. Soak the tamarind in hot water for 30 minutes. Extract tamarind juice with 2 cups water and strain the juice to remove the tiny impurities.

2. Take a small chutney and grind cumin, coriander seeds, toor dal, red chilly, small onions and garlic cloves without water.

3. Heat gingely oil in a clay pot, and add fenugreek. Then add mustard and urid dal. Allow them to crackle and add the chopped onions.

4. When the onions turn soft, add the ground mixture and saute well on medium heat for a few minutes, until the raw smell of the cumin and garlic goes off.

5. Next, add the tamarind extract along with turmeric powder and salt.

6. When the tamarind extract starts to boil, add the chopped arai keerai and mix well.

7. Allow the keerai to cook well in the tamarind on medium heat for 10 to 12 minutes.

8. Add the asafoetida powder and boil for a few minutes and turn off the heat. Transfer the kuzhambu to the serving dish.

Keerai chaaru is ready to serve.

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