Telugu-style Karsambaç

Ingredients

Telugu-style Karsambaç differs from the original Turkish dish in terms of the spices and flavors used. While the Turkish version may have a milder taste profile, the Telugu adaptation incorporates the bold and spicy flavors that are characteristic of Telugu cuisine. The addition of tamarind pulp and red chili powder gives the dish a tangy and fiery kick, setting it apart from the original. We alse have the original recipe for Karsambaç, so you can check it out.

• 500 grams (1.1 lbs) chicken or lamb, cut into pieces 500 grams (1.1 lbs) chicken or lamb, cut into pieces
• 2 tablespoons oil 2 tablespoons oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan and sauté the chopped onions until golden brown.
2. 2.
   Add the ginger-garlic paste and cook for a minute until fragrant.
3. 3.
   Add the chicken or lamb pieces and cook until they are browned on all sides.
4. 4.
   Add the tomato puree, tamarind pulp, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well.
5. 5.
   Cover the pan and let the meat cook on low heat until tender, stirring occasionally. This may take around 30-40 minutes.
6. 6.
   Once the meat is cooked, garnish with fresh coriander leaves.
7. 7.
   Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Tamarind pulp — Soak tamarind in warm water for 10 minutes, then extract the pulp by squeezing it with your hands. Discard the seeds and fibers before using.

Tips & Tricks

• For an extra kick of spice, add a few chopped green chilies to the dish.
• Adjust the amount of red chili powder according to your spice preference.
• Marinating the meat for a few hours before cooking can enhance the flavors.
• If you prefer a thicker gravy, you can add a tablespoon of roasted chickpea flour (besan) to the dish.

Serving advice

Telugu-style Karsambaç is best served hot with steamed rice or roti. Garnish with fresh coriander leaves for added freshness and flavor.

Presentation advice

To enhance the presentation, serve Telugu-style Karsambaç in a traditional Telugu-style copper or brass serving dish. Sprinkle some additional fresh coriander leaves on top for a pop of color.