• 1 Cup potatoes
• 1 Onion
• 1 Tomato
• 10 Garlic flakes
• 1/2 Cup tamarind pulp
• 1/4 Cup coconut milk
• 1/2 tsp Turmeric powder
• 2 tsp Sambhar powder
• 1 tsp Gram
• 1 tsp Black gram
• 1/2 tsp Fenugreek seeds
• 2 tsp Chilli powder
• 1/4 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• Few curry leaves
• Salt to taste
• Oil for frying

How to make Kara Kuzhambu:
• Cut onion and tomato into slices.
• Crush the garlic flakes.
• Heat the oil.
• Fry the black gram, gram and cumin seeds till they turn brown.
• Grind this fried mixture to make a fine powder and keep it aside.
• Heat the oil again.
• Add curry leaves, crushed garlic and sliced onion.
• Saute for few minutes.
• Add potatoes and fry it.
• Mix sliced tomatoes, turmeric powder, chilli powder and sambhar powder.
• Add tamarind pulp, salt and water.
• Boil it for 5 minutes.
• Now add dal powder and coconut milk.
• Cook it over low flame.
• Kara Kuzhambu is ready.

• 2 Cups cabbage, shredded
• 1/2 tsp Urad dal
• 1 tsp Mustard seeds
• 2 Dry red chillies, broken
• 1 Green chilli, slit
• 8 to 10 Curry leaves
• 1/4 Cup fresh coconut, grated
• A pinch turmeric powder
• 2 tsp Oil
• Salt to taste

How to make Cabbage Poriyal:
• Take a frying pan and heat oil.
• Add mustard seeds and urad dal. Let the seeds crackle.
• Add green chilli, dry red chillies, curry leaves and turmeric powder.
• Stir the mixture for few seconds.
• Add cabbage, salt and 1/4 cup of water.
• Cook over medium heat until the cabbage is tender.
• Mix grated coconut with it and serve hot.