A tasty and satisfying kuzhambu using radish. There are many recipes for karakuzhambu, but it's basically prepared with onions, garlic and tamarind. We tasted this radish kara kuzhambu in Udupi hotel for meals. The kuzhambu is mildly hot with a hint of sweetness and the consistency was very thin when compared to other kara kuzhambu dishes. It was very tasty with hot rice along with potato kara curry.
Yesterday I tried this kuzhambu for lunch and it was delicious. You can make this kara kuzhambu in different ways and today this is the method I have tried by assuming the flavours and taste.. Now let's see what ingredients are needed to prepare this radish kara kuzhambu.
Radish - use fresh tender radish for this kara kuzhambu. We have to saute the radish in the oil and then cook it nicely in the tamarind extract. As some radish requires more time to cook, I recommend using tender radish.
Manathakali Vathal (Sun dried berries) - you can use any dried vathals like sundakkai vathal, cluster beans vathal for this kara kuzhambu. In that restaurant they added manathakali vathal which gives a nice flavour and the crunchy texture tasted so good while eating.
Onions and Garlic - small onions and garlic add a nice flavour to this kuzhambu, but if you do not get small onions in your place you can make them with regular onions.
Spice powders - I used sakthi brand sambar powder and kuzhambu chilly powder. You can use a mix of red chilly powder, coriander powder. Saute the spice powders along with the onions and radish for a few minutes to avoid lumps.
Coconut milk - the secret ingredient for this kara kuzhambu. We have to add coconut milk in a very less quantity. Depending upon the consistency preference, adjust the coconut milk measure.
Tamarind - if you are using old tamarind adjust the quanity of the spice powders. Fresh new tamarind gives a light coloured extract, while old tamarind gives a dark coloured extract. Soak tamarind water in hot water for atleast 15 minutes. If the tamarind is sweet, taste and increase the sambar powder to 3 tsp.
We also need fenugreek, mustard and urid dal, red chillies, curry leaves and coconut oil or gingely oil.
Check out my other Kuzhambu recipes
- Vellai curry (Sambar without dal)
- Pepper Pulikuzhambu
- Keerai Chaaru
- Mint leaves (Pudhina) Pulikuzhambu
- Brinjal Kothsu(Brinjal puree in tamarind sauce)
- Curry Leaves Karakuzhambu
- Puli illa kuzhambu (Drumstick leaves pepper kuzhambu)
- Tirunelveli Pulikuzhambu
- Kara Kuzhambu
- Mor Kuzhambu with Paruppu Vada
- Pavakkai Pitlai
- Tirunelveli Puli Thanni
- Sundakkai (Turkey Berry) Karakuzhambu
- Mochai Kara Kuzhambu
- Brinjal Kara Kuzhambu - Kathirikai Kara Kuzhambu
- Kadayam Vathakuzhambu
- Black Chickpeas Theeyal - Karuppu Kondaikadalai (Kadalai) Theeyal
- Karamani Puli Kuzhambu - Thatta Payir Puli Kuzhambu
- Yellow Pumpkin Puli Kuzhambu - Parangikai Puli kuzhambu
- Puli Curry Kuzhambu - Nagercoil Puli Curry
Radish Kara Kuzhambu Recipe Details
Prep time : 15 minutes
Cook time : 20 minutes
Serves : 4
Category : kuzhambu
- 15 small onions
- 15 garlic cloves
- 1 medium radish
- 1 tbsp sun dried berries
- 1/4 tsp turmeric powder
- 2 tsp sambar powder
- 1 tsp kuzhambu chilly powder
- 1 tbsp tamarind
- 1/2 cup thin coconut milk
- few curry leaves
- 1/4 tsp fenugreek
- 1tsp mustard and urid dal
- 2 dried red chillies
- salt to taste
- 4 tbsp coconut oil
Peel the onions and garlic cloves. Peel the radish and cut them into thin slices.
Soak the tamarind in hot water for 15 minutes and extract the juice with 2 cups of water.
Heat oil in a kadai on medium heat and add fenugreek, mustard and urid dal. Allow the mustard seeds to splutter and add dried red chilli. Then add the onions, garlic cloves and sun dried berries. Saute well on medium heat.
When the vathal is crisp, add the radish slices and curry leaves. Stir continuously for a few minutes on medium heat.
At this stage, add the sambar powder and kuzhambu chilly powder. Stir it quickly for a few seconds. Now add the tamarind extract followed by salt and turmeric powder. Mix well.
Close it with a lid and cook for 10 minutes or until the radish slices turn soft. Finally, add the coconut milk along with 1/4 cup water. After a gentle boil, turn off the heat.
Serve it hot with potato poriyal and appalam.