Name: Edamame in Tangy South Indian Curry – Edamame Kara Kuzambu
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 teaspoons safflower or any neutral oil; 1 teaspoon black mustard seeds; 1/4 teaspoon fennel seeds; 1/4 teaspoon fenugreek seeds; 1 teaspoon urad dal (split black gram, or use petite yellow lentils); 10 curry leaves (coarsely chopped); Pinch asafetida (omit to make gluten-free); 1/2 cup chopped red onion (or pearl onions); 4 cloves garlic (chopped); 2 medium tomatoes (chopped (1 1/2 cups)); 1 teaspoon sambhar powder (or use 2 teaspoons ground coriander *); 1 teaspoon tamarind paste (concentrate); 3/4 teaspoon cayenne (or to taste); 1 1/2 cups edamame (fresh or thawed if frozen, or other fresh or cooked beans like fava beans, butter beans, or lima beans); 3/4 cup coconut milk (canned or culinary); 1 cup or more water; 3/4 teaspoon salt (or to taste)

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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 Southern Indian dishes can only be found in Indian stores or online. But the trip to the store is worth the result. I make this kara kuzhambu curry with any beans to serve up with Dosas and chutneys. This flavorful curry is sour, well spiced and great introduction to Southern Indian flavor profiles.

Kara kuzambu is usually made with beans that are locally available in India. Fresh beans work best, but cooked beans or chickpeas work great as well. The cooking time in the last step might change depending on the beans used. Cook till the beans are tender to preference and have picked up the flavors from the curry. This dish tastes better the next day. Serve with rice, idli cakes or dosa crepes, with a side of coconut-based chutney.
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Edamame in Tangy South Indian Curry - Edamame Kara Kuzambu. Use other beans or chickpeas in this delicious vegan gluten-free Indian curry | VeganRicha.com