KARA KOZHAMBU (SPICY CURRY)

  

RECIPE :

Ingr:

Lady's finger                  250 gm

Kabuli chana

(sprouted preferably)    1 cup

Onions                             2

Tomatoes                        3

Garlic                               6 - 8 pods 

Tamarind pulp 
( thick )                             1/2 cup
Coconut paste                 1/2 cup
Turmeric                          1/2 tsp
Hing                                  1/4 tsp
Fenugreek seeds/pd       1 tsp
Coriander pd                    3 tbsp
Red chilli pd                    1 tbsp
Pepper pd                        1/4 tbsp
Cumin pd                         1/4 tbsp
Jaggery                           1 tsp
Mustard seeds                1/2 tsp
Urad dal                           1/2 tsp  
Curry leaves                    2 sprig
Coriander leaves            2 sprig
Sesame oil                       3 tbsp
Salt to taste

Method:

1. Clean and cut off the ends of bhindi .
2. Chop onion, tomatoes, garlic into small cubes.
3. Soak tamarind in warm water and strain the thick pulp.
4. Grind half a coconut to fine paste.
5. Heat sesame oil in a thick karahi and put in fenugreek, hing and mustard.
6. When they crackle, add urad dal, cumin pd, curry leaves.
7. Now put in onions, garlic, sprouted chana and fry till pink. 
8. Put in tomatoes and saute for 5 mts.  Add the bhindis and fry briefly.
9. Add salt, turmeric, chilli pd, coriander pd, pepper pd .
10. Pour in 3 cups of hot water, stir well and check for taste.
11. Cover a lid and let it cook on medium heat for 8 - 10 mts.
12. Now add the tamarind pulp, coconut paste, jaggery and cumin pd.
13. Simmer for another 6 - 8 mts.
14. When oil starts floating on top and the curry is thick, remove from fire.
15. Sprinkle with coriander leaves and serve hot with rice and papad.

Note:

1. This curry is a great hit during monsoon.
2. Vegetables of choice can be replaced .
3. Sprouted channa dal tastes best (sweetness to it).
4. Frying channa at first lends a crispiness and tautness.
5. Sesame oil is a must in order to get the right flavour.
6. Adding cumin pd towards the ends lends a heady aroma to the curry. 
7. Coconut paste can be replaced with cream milk but make sure you add milk at the end as it tends to curdle.
8. As we do not prefer too much of spice, the measurements given make the curry a safe bet ( even then if it is too spicy for the tastebuds, a spoon of ghee will do the trick.)