Kathirikkai kara kuzhambu / Brinjal puli kulambu
Sreeja
A South Indian style hot and tart curry arranged with delicate brinjal and zest powders cooked in thick tamarind sauce.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Indian, tamilnadu
Servings 6
Calories 120 kcal
- 6 Brinjal Small
- 6 tbsp Sesame oil
- ½ tsp Mustard seeds
- ½ tsp Fenugreek seeds
- 1 cup Small onion
- 5 Garlic cloves
- 1 spring Curry leaves
- 1 Tomato
- ½ tbsp Chilli powder
- ½ tbsp Coriander powder
- ¼ tsp Turmeric powder
- 1 cup Tamarind juice
- 1½ tsp Salt As per taste
- 1½ cup Water
- 1 tsp Jaggery Optional
Recipe:
Firstly, In a cooking pot, heat 6 tbsp of sesame oil. Add 3/4 tsp of mustard seeds and 3/4 tsp of fenugreek seeds.
Secondly, Add chopped brinjals and saute for few minutes.
Thirdly, Add a half cup of shallots and garlic cloves with few fresh curry leaves and saute till onions are translucent.
Then add tomato and cook until it becomes soft.
Next, add a 1/2 tbsp of red chilli powder and 1/2 tbsp of coriander powder and 1/4 tsp of turmeric powder and saute for few seconds.
Then add a cup of thick tamarind extract, required water and salt. Mix gently for all the ingredients to combine well for a minute.
Cook for five minutes till brinjals are soft and oil separates.
At last, Add ½ tsp jaggery powder and mix well and switch off the stove. Yummy and tasty brinjal curry is ready.
Serve hot with rice.
- You can use Ladies finger, drumstick, and bitter gourd in this recipe instead of Brinjal
Keyword brinjal puli kulambu, chettinadu kara kuzhambu, kara kuzhambu, puli kulambu, tamarind