Updated on
After posting so many baked goodies, I would like to share today a simple Kaara kulambu that is quite usual in our home. When my guests brought with them a bag of freshly harvested tender brinjals from their fields, I just could not resist from making this flavorful gravy. This makes a wonderful lunch when mixed with hot, steaming rice with a liberal dose of ghee drizzled over it and “Sutta” appalam as a side dish for it. Just Bliss……
Kathirikkai Kaara Kulambu
You’ll need:
-
Brinjals – ¼ kgs
-
Onion – 2
-
Tomato – 2
-
Tamarind – 1 small lemon size
-
Sambar Powder – 2 tsp
-
Mustard seeds – ½ tsp
-
Cumin seeds – ½ tsp
-
Fenugreek seeds – ¼ tsp
-
Asafetida – 1 pinch
-
Salt – to taste
-
Gingelly Oil – 2 tbsp
Method:
Slit the brinjal into 2 and cut them into pieces. Place them in water to avoid discoloration. Chop the onion and tomatoes finely. Soak the tamarind in some hot water and extract the juice and keep it aside.
Heat a kadai with oil. I used Vengaya Kari Vadagam for seasoning. If you do not have that add the mustard seeds, once they splutter add the cumin seeds, fenugreek seeds and asafetida. Now add the onions and sauté till they turn pink. Add the tomatoes and cut brinjals and cook till the tomatoes turn mushy.
Add the tamarind extract, sambar powder, required amount of water and salt. Mix well and bring to a boil. Simmer and cook till the raw smell of the tamarind disappears and by this time the oil will be floating on top.
Enjoy this kulambu with hot rice with a tsp of ghee drizzled over it.
Notes:
-
Instead of seasoning you can use Vengaya kari Vadagam which will give out a nice flavor.
-
Do not cook for a long time after adding tamarind extract as it will give out a bitter taste.
-
Make sure that the brinjals are tender for a good taste.
-
You can also use any vegetable oil instead of gingelly oil.
DID YOU TRY THIS RECIPE?
Share it on Instagram, tag @ticklingpalates and hashtag it #ticklingpalates or you can also share it on ticklingpalates FB Page.
 |
 |
Brinjal curry looks yumm.
hmm colorful and mouthwatering gravy…
kurinjikathambam
hearty dish radhika; homey & comforting
Lovely presentation. Looks flavourful and delicious
Looks very delicious ..nice pics
Mmmm…Kaara kuzhambu with some steaming hot rice is heavenly…looks too good
my mouth is watering. such a tangy tongue tickling taste. yum
Perfect with rice..tangy and yummy gravy
சூப்பர்ர்ர்,சுட்ட அப்பளத்துடன் இந்த குளிருக்கு ரொம்ப நல்லாயிருக்கும்..நாவூறுது!!
delicious with piping hot rice and perfect for this weather…
Slurp,fingerlicking kuzhambu,seriously makes me hungry..
kaara kuzhambu looks simply inviting…very nice recipe!!
Spicy Treats
Ongoing Event : Bake Fest # 2
Do participate in My 300th Post Giveaway
This looks so wonderful and I love the flavors! I have not seen the brinjal around here, but maybe would work with mini eggplant? 🙂
Yes, everyone seems to be making & eating sweets all the time (like us ;)..Its the season ofcourse!! Bit sambhar dishes like these are always a welcome..Will try it out tomorrow if possible..Looks sooo…good!!!
Prathima Rao
Prats Corner
The curry sounds wonderful. Love the
choice of spices.
Slurppppp…..its yummy 🙂
Once in a while, we like to make kozhambhu without dal. This is a good idea. I have lots of brinjals form my plants.
So go for it only..:-)
I love kaara kuzhambu and it takes some time to get it right without being too sour or too spicy – this looks perfect!