Kara Kulambu

This is one of the hot curry nice for this winter. If you don’t prefer anything hot I suggest you  to reduce the amount of the ingredients and try.  
 

Ingredients
Onion – 1 chopped
Tomato – 2 Chopped (Small)
Green chilly – 1
Dry red chilly – 2
Ginger / garlic paste – 1tbsp
Red chilly powder – 1 tbsp
Turmeric powder – 1 tbsp
Tamarind paste – 1/2 tbsp
Jaggery a little piece

For Seasoning:
- Mustard
- Urad dal for
- Cumin seeds

To grind
Onion – 1/4
Pepper – 1/2 tbsp
Raw rice – 1 tbsp
Dry roast the rice and the pepper and grind it along with onion into a smooth paste and keep it aside.

Method.
1. Heat oil in pan and pop mustard, urad dal and cumin seeds and then add the chopped onions and fry until soft.
2. Add the ginger /garlic paste and chopped tomato and mash the tomato well.
3. Now add the Chilly powder and the turmeric and add a cup of water and bring it to boil.
4. Once it is boiling add the tamarind extract and close it with a lid. Cook it for 5 more minutes.
5. Add the ground paste (onion, pepper and rice) and salt.
6. Once the curry becomes thick add a little piece of jaggery and simmer for 1 minute and serve.

Storage: Can store it in the fridge for upto one week.

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