Chettinad Kara Kulambu Recipe
Chettinad Kara Kulambu with drumsticks and brinjals to serve with rice for lunch.
Brinjal – 4
Drumstick – 1
Black Eyed Peas or Karamani - 1/4 cup
Sambar onion or Shallots - 10 to 15
Garlic – 8 to 10 pods
Tamarind – small lemon size
Turmeric powder – 1/4 tsp
Sambar powder – 1 tsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Curry leaf – 1 sprig
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Whole Black pepper corns – 4
Salt – to taste
Sesame oil – 3 tbsp
To be ground to a paste:
Grated fresh coconut – 1/4 cup
Fennel seeds – 1 tsp
Poppy seeds or Khus-Khus - 1/2 tsp
Cashew nuts – 5
Soak tamarind in ½ cup hot water for 15 mins. Extract pulp and keep aside.
Soak poppy seeds (khus-khus) and cashew nuts in 3 tbsp hot water and keep aside.
Slit brinjals length wise and keep it immersed in water.
Cut the drumsticks into finger length size. Peel the skin of the sambar onions and garlic and keep it ready.
How to make Chettinad Kaara Kulambu:
Heat a pan with oil. Add the mustard seeds, when they splutter add the cumin seeds and pepper corn and roast for 3 sec.
Add the sambar onions (shallots), garlic and sauté till the onions turn pink.
Add brinjals, drumstick and sauté well so that they are all coated with oil.
Close with a lid and let them all in cook in their own steam and oil for 2-3 min.
Mix in between once. By now the vegetables would have been 3/4th done.
Now add sambar powder, red chili powder, turmeric powder, coriander powder and sauté over low flame for 1 minute.
Take care not to burn the spice powders. Add tamarind extract and mix well.
Add boiled black eyed peas (karamani), curry leaf, salt and 1/4 cup of water and mix well. Let it come to a boil.
Close with a lid and let it cook for 4-5 mins over medium flame or till the vegetables are fully cooked and done.
In a mixie jar, add the soaked poppy seeds and cashew nuts with water, add grated coconut, fennel seeds and grind to a smooth paste.
Add the ground paste to the pan and mix well. If the mixture is thick add upto 1/4 cup water to adjust the thickness.
Let it cook for 2-3 mins. Chettinad Kara Kulambu is ready. Take the pan off the stove.
Garnish with coriander leaves and serve with steaming hot rice mixed with a dash of ghee.
Using sesame or gingelly oil gives authentic taste and flavor. Use any vegetable oil if you do not like its flavor.