Tag Archives: kathirikkai pulikulambu recipe

Tangy Brinjal Curry / Kathirikkai Pulikulambu

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This brinjal curry is made with Indian baby eggplants and it is one of the authentic and traditional recipes of south Indians. I love this curry to the core, my mom use to prepare this curry atleast once in a week. In this curry the baby eggplants are cooked with few spices and tamarind extract.

It is served as lunch with steamed rice. This curry goes out well with fish fry particularly saradine (chala meen), egg omelette and when it comes to vegetarian it goes out well with cabbage Stir-Fry and Appalam/Pappad.

Since its Friday, Iam taking this authentic tamilian curry to Fiesta Friday #78  hosted by Angie @ thenovicegarderner. Let us move on to the recipe…

Check out my other vegetarian curries, stir-fry and deep-fry recipe in this link: https://madraasi.com/main-course/vegetarian/

Tangy Eggplant Curry / Kathirikkai Puzhikulambu

Tangy Eggplant Curry / Kathirikkai Puzhikulambu

Ingredients:

  • Baby Eggplant – 6 nos
  • Onions – 1 ½ nos
  • Tomato – 1 nos
  • Turmeric powder – ½ tsp
  • Chili powder – 1 ¼ tsp
  • Coriander powder – 2 tsp
  • Tamarind – a lemon size (big)
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek seeds / Vendayam – ¼ tsp
  • Curry leaves – a sprig
  • Oil – 1 tbsp
  • Salt to taste

Making of Pulikulambu / Tangy Eggplant Curry –

Preparation:

  • Peel and chop the onions to small pieces. Chop the tomatoes into small pieces.
  • Wash and cut the eggplant into 4 equal halves (lengthwise) and soak them in water, to avoid from decolorizing.
  • Prepare Tamarind Extract.
  • Heat oil in a pressure cooker, add in the mustard, cumin, fenugreek seeds and then curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add the chopped baby eggplants, followed by all spice powders and required amount of salt. Cook for few mins, until the raw smell goes off.
  • Pour in the tamarind extract and bring it to boil.
  • Cover with the lid and wait for 2 whistles. Remove the lid, when the pressure subsides.
  • Keep in medium flame, until the gravy becomes thick and the oil floats on the top of the gravy.

Serve hot with steamed rice. I have accompanied this with fish fry.

Note: This curry stays fresh for 48 days at room temperature.

 

 

 

Brinjal cooked in tamarind sauce/Kathirikkai pulikulambu

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This been one of the spicy and tangy, pure South Indian Traditional curry. This goes out well with rice.

Brinjal cooked in tamarind sauce/Kathirikkai puli kulambu

Brinjal cooked in tamarind sauce/Kathirikkai puli kulambu

Ingredients:

  • Brinjal – ¼ kg
  • Big onion – 2 nos
  • Tomato -1 ½  no
  • Tamarind – one lemon size
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram seeds – ¼ tsp
  • Fenugreek/Methi seeds – ¼ tsp
  • Curry leaves – a strand
  • Salt – 1 tsp
  • Oil – 1 tbsp

Preparation:

  • Finely chop onions, tomatoes and brinjal to small pieces.
  • Soak Tamarind in a cup of water for about 15 mins. Mash tamarind along with water and take out the tamarind from water and keep the tamarind water aside.
  • Heat oil in a kadai. Put mustard, blackgram, fenugreek and curry leaves. Wait till it splatters.
  • Put onions and fry till they become transparent.
  • Put tomatoes and fry till they become mushy.
  • Put brinjal and fry it for 5 mins.
  • Add chilli powder, turmeric powder, coriander powder and salt.
  • Stir it well for 5 mins.
  • Pour tamarind water and a cup of water. Wait till it boil. Cover with the lid.
  • Wait till the brinjals are cooked and the oil get separated.

Serve hot with rice.