I have already mentioned I like Chettinad food and whenever possible I try to make Chettinad recipes and most of the time end up doing the Chettinad Prawn or Fish Curry. This time I wanted to do any veg recipe chettinad style and I had soaked lobia along so made this Karamani Kara Kuzhambu Chettinad style, it's just got few extra ingredients from regular kara kulambu. Kara means spicy so it's kuzhambu is spicy as Chettinad food suppose to be.

You can adjust the spice level according to your taste if you don't eat spicy food or want to make it more spicy. Along karamani/lobia you can add any vegetable of your choice like okra or plantain etc. It goes well with steamed rice and doesn't really required a side dish just papad or fryums is enough, I fried the papad later so it's not in the picture and made along simple cabbage and carrot stir fry for our Saturday lunch.

This kuzhambu comes handy if you don't have any vegetables in hand just remember to soak your karamani/lobia though. We can also try the same kulambu with any other legumes like chickpeas, dried peas etc. Let me know if you are trying any different combinations and how you liked it until then here recipe for Chettinad style kara kulambu.

Chettinad Karamani Kara Kuzhambu

Author: Priti | Category: Main Course | Cuisine: Chettinad - South Indian
Prep Time: 15 Mins+Soaking Time | Cook Time: 40 Mins | Total time: 55 Mins

Serves: 4-5

Ingredients:

Lobia/Jhurga/Karamani- 1 Cup
Onion - 1 [medium] or 8-10 shallots
Tomato - 1 [large]
Tamarind - Small Lemon Size
Sesame Oil - 1 tbsp
Asafoetida/Hing - A Pinch
Mustard Seesd - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/8 tsp
Black Peppercorns - 5 balls
Garlic Pods - 3 [7-8 if using small]
Curry Leaves - Few [I didn't use]
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Sambar Powder - 1 tsp [if not using add 1tsp red chilli powder more]
Salt - To Taste

To Grind
Granted Coconut - 3 tbsp
Fennel Seeds - 1/2 tsp
Poppy Seeds- 1 tsp [I didn't use]

Method:
1. Soak lobia/karamani over night, rinse 3-4 times in water and pressure cook with enough water, salt for 3 whistles.

2. Soak tamarind in 1 cup water for 10-15 minutes and extra juice with adding 1 more cup water.
3. While lobia gets cooked, slice onion, chop tomato. Peel and slice garlic and crush it slightly.
4. Grind together all the ingredients listed under 'To Grind' use little water if required.
5. Heat oil in a wok add hing, mustard, cumin, fenugreek seeds and peppercorn and allow to splutter. Add garlic, onion and saute until onion becomes soft.