Kathirikkai Kaara Kulambu ~ Spicy Brinjal Gravy

Updated on December 20, 2011

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

(Print this Recipe)

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.