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Edamame in Tangy South Indian Curry – Edamame Kara Kuzambu
February 24, 2016 By Richa 11 Comments
South Indian cuisine is a diverse cuisine spanning many states in southern India. Southern Indian cuisine is influenced by the region, (coastal, inland), states, local produce and spices. Depending on the region it can be heavily vegetable focused with varieties of local vegetables not easily available elsewhere. Most of the South Indian dishes are quite different from the the usual Northern Indian cream based or meaty offerings which are usually favored in Indian restaurants (outside India). This kara kuzambu is also one of the elusive dishes that you may not find in a restaurant.
Some of the specific ingredients in…
View Full Recipe at Vegan Richa
,%20states,%20local%20produce%20and%20spices.%20Depending%20on%20the%20region%20it%20can%20be%20heavily%20vegetable%20focused%20with%20varieties%20of%20local%20vegetables%20not%20easily%20available%20elsewhere.%20Most%20of%20the%20South%20Indian%20dishes%20are%20quite%20different%20from%20the%20the%20usual%20Northern%20Indian%20cream%20based%20or%20meaty%20offerings%20which%20are%20usually%20favored%20in%20Indian%20restaurants%20(outside%20India).%20This%20kara%20kuzambu%20is%20also%20one%20of%20the%20elusive%20dishes%20that%20you%20may%20not%20find%20in%20a%20restaurant.%3C/p%3E%3Cp%3ESome%20of%20the%20specific%20ingredients%20in%20Southern%20Indian%20dishes%20can%20only%20be%20found%20in%20Indian%20stores%20or%20online.%20But%20the%20trip%20to%20the%20store%20is%20worth%20the%20result.%20I%20make%20this%20kara%20kuzhambu%20curry%20with%20any%20beans%20to%20serve%20up%20with%20Dosas%20and%20chutneys.%20This%20flavorful%20curry%20is%20sour,%20well%20spiced%20and%20great%20introduction%20to%20Southern%20Indian%20flavor%20profiles.%3C/p%3E%3Cp%3EKara%20kuzambu%20is%20usually%20made%20with%20beans%20that%20are%20locally%20available%20in%20India.%20Fresh%20beans%20work%20best,%20but%20cooked%20beans%20or%20chickpeas%20work%20great%20as%20well.%20The%20cooking%20time%20in%20the%20last%20step%20might%20change%20depending%20on%20the%20beans%20used.%20Cook%20till%20the%20beans%20are%20tender%20to%20preference%20and%20have%20picked%20up%20the%20flavors%20from%20the%20curry.%20This%20dish%20tastes%20better%20the%20next%20day.%20Serve%20with%20rice,%20idli%20cakes%20or%20dosa%20crepes,%20with%20a%20side%20of%20coconut-based%20chutney.%3C/p%3E%3Cp%3EMore%20South%20Indian%20fare%20from%20the%20blog%3C/p%3E%3Cp%3EA%20bunch%20more%20Southern%20Indian%20recipes%20are%20available%20in%20my%20cookbook.%3C/p%3E%3Cp%3EEdamame%20in%20Tangy%20South%20Indian%20Curry%20-%20Edamame%20Kara%20Kuzambu%20%20%20%20%20%20%20Edamame%20in%20Tangy%20South%20Indian%20Curry%20-%20Edamame%20Kara%20Kuzambu.%20Use%20other%20beans%20or%20chickpeas%20in%20this%20delicious%20vegan%20gluten-free%20Indian%20curry.%20Easily%20made%20soy-free%20with%20other%20beans%20or%20cooked%20chickpeas.%20%20Author:%20Vegan%20Richa%20Recipe%20type:%20Main%20Cuisine:%20Indian%20Serves:%202%20%20%20Ingredients%3C/p%3E%3Cp%3E2%20teaspoons%20safflower%20or%20any%20neutral%20oil%201%20teaspoon%20black%20mustard%20seeds%20%C2%BC%20teaspoon%20fennel%20seeds%20%C2%BC%20teaspoon%20fenugreek%20seeds%201%20teaspoon%20urad%20dal%20(split%20black%20gram),%20or%20use%20petite%20yellow%20lentils%2010%20curry%20leaves,%20coarsely%20chopped%20A%20generous%20pinch%20of%20asafetida%20(omit%20to%20make%20gluten-free)%20%C2%BD%20cup%20chopped%20red%20onion,%20or%20pearl%20onions%204%20cloves%20garlic,%20chopped%202%20medium%20tomatoes,%20chopped%20(1%C2%BD%20cups)%201%20teaspoon%20sambhar%20powder%20(or%20use%202%20teaspoons%20ground%20coriander)%20*%201%20teaspoon%20tamarind%20paste%20(concentrate)%20%C2%BE%20teaspoon%20cayenne,%20or%20to%20taste%201%C2%BD%20cups%20edamame,%20fresh%20or%20thawed%20if%20frozen,%20or%20other%20fresh%20or%20cooked%20beans%20like%20fava%20beans,%20butter%20beans,%20or%20lima%20beans%20%C2%BE%20cup%20coconut%20milk%20(canned%20or%20culinary)%201%20cup%20or%20more%20water%20%C2%BE%20teaspoon%20salt,%20or%20to%20taste%20%20%20Instructions%3C/p%3E%3Cp%3EHeat%20the%20oil%20in%20a%20skillet%20over%20medium%20heat.%20When%20the%20oil%20is%20hot,%20add%20the%20mustard,%20fennel,%20and%20fenugreek%20seeds,%20and%20the%20urad%20dal.%20Cook%20until%20the%20seeds%20start%20to%20sizzle%20and%20the%20urad%20dal%20changes%20color,%20about%2030%20seconds.%20Stir%20in%20the%20curry%20leaves%20and%20asafetida.%20Add%20the%20onion%20and%20garlic%20and%20cook%20until%20translucent,%20about%204%20minutes.%20Add%20the%20tomato,%20sambhar%20powder,%20tamarind,%20and%20cayenne,%20and%20mix%20well.%20Cook%20until%20the%20tomatoes%20are%20saucy,%206%20to%207%20minutes.%20Add%20the%20edamame,%20coconut%20milk,%20water,%20and%20salt.%20Cover%20and%20cook%20until%20the%20edamame%20are%20tender,%20about%2025%20minutes.%20Taster%20and%20adjust%20salt,%20heat%20(cayenne),%20tang%20(add%20lemon%20juice%20if%20needed).%20For%20thinner%20curry,%20add%20more%20water%20and%20bring%20to%20a%20boil.%20Serve%20hot%20with%20Dosa%20crepes,%20idli%20rice%20cakes%20or%20over%20rice.%20%20%20Notes%20*%20Sambhar%20powder%20is%20a%20South%20Indian%20spice%20blend%20of%20coriander%20seeds,%20mustard%20seeds,%20fenugreek,%20red%20chilies,%20urad%20dal%20and%20toor%20dal.%20It%20is%20easily%20available%20in%20Indian%20stores%20or%20online.%20Or%20find%20the%20recipe%20in%20my%20cookbook.%20%203.5.3208%3C/p%3E){kind=link}