Kathirikai Verkadalai Kulambu Recipe with step by step pictures.
Typical tangy south Indian gravy that is commonly known as puli kulambu using brinjal and peanuts that is served along with rice for lunch.
I never came across peanuts being used in a kulambu before my marriage. We use it for making chutney, sundal and chats but never ever in a kulambu.
So it’s no wonder I was super surprised when I was served this by my MIL when I visited her after my wedding.
Peanuts being a staple crop in their place, it’s one thing that’s always available around the year in their place and they use it in almost everything in their day to day cooking.
Step by Step Kathirikai Verkadalai Kulambu Recipe:
1. Slit the brinjals into 2 lengthwise and further chop them into ½ inch pieces. Soak them in water to prevent discoloring. Chop the tomato finely. Extract tamarind water and keep aside. Peel and quarter sambar onions (Shallots).Heat a pan with oil and temper with vengaya kari vadagam.
2. Add the sambar onions and sauté till they turn translucent. Add tomato, brinjal and sauté over low flame till the tomato turns mushy and the brinjal becomes half cooked.
3. Add boiled peanuts and mix well. Add sambar powder and mix well till the vegetables are coated with the powder and the mixture appears dry.
4. Add tamarind extract, turmeric powder, water if needed to your preferred consistency, salt and mix well.
5. Close with a lid and let the kulambu cook over low flame for 7-10 mins. Switch off the stove. Add jaggery if using, mix well and keep the vessel closed for another 5 mins.
Kathirikai Verkadalai Kulambu is ready to be served along with steaming rice with any side dish of your choice. Drizzle a spoon of ghee on top for a rich taste.
- Kathirikai (Brinjal) – ¼ kgs
- Boiled Peanuts – 50 gms / ¼ cup
- Tamarind – 1 small lemon size
- Sambar onions (Shallots) – 15
- Tomato – 1
- Sambar powder – 3 tsp
- Turmeric powder – ¼ tsp
- Vengaya Kari Vadagam – ¼ tsp
- Jaggery – ½ tsp (optional)
- Salt – to taste
- Gingelly oil – ¼ cup
- Soak tamarind in ½ cup warm water and extract the juice and keep aside.
- Slit the brinjals lengthwise and further chop them into ½ inch pieces and soak them in water till use to prevent discoloring.
- Peel and chop the sambar onions into quarters.
- Chop the tomatoes finely.
- Heat a pan with gingelly oil. Temper with vengaya kari vadagam.
- Add chopped sambar onions and sauté till it turns translucent.
- Add chopped tomato, brinjal pieces and sauté over low flame till the tomatoes turn mushy and the brinjal gets half cooked.
- Add boiled peanuts and mix well. Add sambar powder and mix well till the vegetables are coated with the powder and the mixture appears dry.
- Add tamarind extract, turmeric powder and more water if needed to your preferred consistency, salt and mix well.
- Close with a lid and let the kulambu cook over low flame for 7-10 mins. Switch off the stove.
- Add jaggery immediately if using, mix well and keep the vessel closed for another 5 mins.
- Kathirikai Verkadalai kulambu is ready to be served hot with rice.