Cooker Kara Kulambu
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Ingredients
- 3 tbsp sesame oil
- 10–15 garlic cloves
- 10–15 shallots, sliced
- A handful of curry leaves
- 2 medium tomatoes, chopped
- 1 tsp turmeric powder
- 2½ tbsp coriander powder
- ½ tbsp red chilli powder
- 2 tbsp Kashmiri chilli powder
- ½ tsp fenugreek rice powder
- A pinch of hing (asafoetida)
- 1 cup tamarind extract
- For tempering:
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tsp chana dal
- ½ tsp fennel seeds
- 2 dried red chillies
Instructions
Step 1: Heat sesame oil in a thick-bottomed pressure cooker.
Step 2: Add garlic, shallots, curry leaves, chopped tomatoes, and all the spice powders without stirring.
Step 3: Pour tamarind extract gently over the mixture.
Step 4: Close the cooker lid and cook on medium heat for 2 whistles.
Step 5: Allow the pressure to release naturally, then open the cooker and mix well.
Step 6: In a small pan, heat oil for tempering.
Step 7: Add mustard seeds and let them splutter, then add chana dal and fennel seeds; sauté until golden.
Step 8: Add dried red chillies and fry briefly until aromatic.
Step 9: Pour the tempering over the cooked Kulambu and mix well.
Step 10: Serve hot with rice or refrigerate for up to 1 week.
Love bold South Indian gravies? Pair this Kara Kulambu with our Sesame Garlic Rice featuring Errakaaram™ for the perfect comforting meal — and follow us on Instagram @famousgg_official and @errakaaram for more!