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You are here: Home / Brinjal / Brinjal Puli Kulambu / Brinjals Cooked in a Spicy Tamarind Sauce

Brinjal Puli Kulambu / Brinjals Cooked in a Spicy Tamarind Sauce

December 4, 2011 By Aarthi 39 Comments

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Puli kulambu is one of our family favorite and amma makes it more than twice in a week. Each time she uses different vegetables to make puli kulambu. Sometimes she makes with drumsticks, sometimes with onions alone, sometimes with onions and garlic..The flavours of this varies each time according to the vegetables.

I love to add lots of garlic in my kulambu. Specially if you have those big fat chinese garlic, it taste so good. The garlic gets cooked and absorbs all juices from the gravy and taste divine.

I made this gravy yesterday along with drumstick leaves thoran and colocasia roast masala for lunch..It was a pretty good meal..So here you go to the step by step recipe with pictures.

Ingrediants:

Brinjal – 2 large chopped
Onion-1 chopped

Tomato-2 chopped

Garlic – 10 pods

Tamarind – 1 small lime size( I used 1 tblspn of tamarind puree)

Chilli Powder-2 tsp

Coriander Powder / Malli – 1 tblspn

Turmeric Powder / Manjal podi – 1 tsp

Salt to taste

Sugar / Jaggery – 1 tsp

Oil- 3 tblspn

For Seasonings:

Oil-1 tblspn

Mustard Seeds / Kaduku – 1 tsp

Curry leaves – 1 spring

Method:

Heat oil in a kadai..Add onions and tomatoes and mix well.

Add garlic and mix well. Cook everything for 5 mins.

Now add turmeric, chilli and coriander powder and mix well.Season with salt and sugar.

Now add brinjals and mix well so that everything gets coated with the masala.

Pour some water so that it forms a gravy. Add tamarind paste and mix well.

Bring this to a boil and simmer for 15-20 mins untill everything is cooked and the gravy gets little thicker.

Now make Seasoning by heating oil and crackling mustard and curry leaves.

Pour this over the gravy and mix well.

Serve hot with rice.

Pictorial:
Take all your ingrediants
Prepare your veggies
saute onions in oil
till it gets translucent
add tomatoes and mix well
add in garlic cloves as well
add turmeric powder
now goes chilli & coriander powder
season this with salt and sugar
mix everything well
add brinjal in this
give it a stir
pour some water
and your tamarind paste
bring this to a boil
simmer untill everything is cooked and gravy gets little thicker
make seasoning and pour over the gravy
enjoy with rice
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Filed Under: Brinjal, Curry leaf, Garlic, Gravy Dishes, Kulambu, Recent Recipes, Southindian, Tomato

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. CaySera

    December 4, 2011 at 1:07 pm

    hmmm….slurpp!! that looks yummy aarthi…..

    ive got some awards for you 🙂 drop by
    http://ticklemysenses.blogspot.com/
    to collect it!!

    Reply
  2. Plateful

    December 4, 2011 at 1:43 pm

    I'm not much on brinjal but I'm huge on tangy flavored curries. This looks delish!

    Reply
  3. Archana

    December 4, 2011 at 2:18 pm

    Looks so yummy. I could eat it by the bowlfuls

    Reply
  4. faseela

    December 4, 2011 at 3:58 pm

    i have not made curry with egg plant …..will try this……superb

    Reply
  5. divya

    December 4, 2011 at 3:59 pm

    OMG! am drooling here…love it!

    Reply
  6. Manju

    December 4, 2011 at 5:05 pm

    Sounds great…ur step by step guide always helps the most….I'm amazed by ur patience.

    Regards,
    Manju
    http://manjuseatingdelights.blogspot.com

    Reply
  7. Christy Gerald

    December 4, 2011 at 5:50 pm

    Yumm and super Good.Luv it

    Reply
  8. Pushpa

    December 4, 2011 at 6:14 pm

    Nice chatti adds to the yumminess of the kuzhambu,tangy and perfect.

    Reply
  9. Chitra

    December 4, 2011 at 8:19 pm

    perfect gravy to hav with white rice

    Reply
  10. Suja

    December 4, 2011 at 8:55 pm

    Yummy ans tangy kulambu..love the presentation

    Reply
  11. Anonymous

    December 4, 2011 at 9:58 pm

    This may be your greatest piece on the net!!!

    Reply
  12. Torviewtoronto

    December 4, 2011 at 11:52 pm

    delicious curry looks wonderful

    Reply
  13. Balakrishna Saraswathy

    December 5, 2011 at 3:49 am

    The gravy looks so delicious and I have have few more servings f rice..btw the wok looks fabulous with nice work..

    Reply
  14. Sobha Shyam

    December 5, 2011 at 4:13 am

    delicious and tangy brinjal curry

    Reply
  15. Valarmathi Sanjeev

    December 5, 2011 at 4:21 am

    Yummy recipe…looks absolutely delicious

    Reply
  16. Maayeka

    December 5, 2011 at 4:53 am

    tempting and delicious ….i must try this

    Reply
  17. Tina

    December 5, 2011 at 5:34 am

    delicious tangy curry…yumm.

    Reply
  18. Sharmilee! :)

    December 5, 2011 at 6:24 am

    Anytime fav..looks so tempting with rice

    Reply
  19. Roshan

    December 5, 2011 at 8:28 am

    very spicy and appetizing curry….

    Reply
  20. Priya

    December 5, 2011 at 10:45 am

    Slurp,super tempting and fingerlicking puli kuzhambu..

    Reply
  21. Ganga Sreekanth

    December 5, 2011 at 11:04 am

    very nice. love it!!

    Reply
  22. Sushma Mallya

    December 5, 2011 at 3:15 pm

    Looks delicious …u have such lovely authentic collection of recipes …v well explained!

    Reply
  23. Rosita Vargas

    December 5, 2011 at 7:17 pm

    me encanta con esa exquisita salsa,abrazos grandes.

    Reply
  24. ANU

    December 5, 2011 at 7:30 pm

    very nice….luv the presentation!

    Am hosting a series event on SPICES starting this month…let me knw if you would like to guest host in future months…

    SYF&HWS – Cook With SPICES" Series – CARDAMOM (Dec 5th to Jan 5th)
    LGSS -"Tomato" – Nov 5th to Dec 5th
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    Reply
  25. soujanya

    December 5, 2011 at 10:13 pm

    perfect gravy with rice..looks yumm..

    Reply
  26. Shema George

    December 6, 2011 at 12:07 am

    i luv brinjal..will definitely try this as it looks very delicious
    LifeScoops

    Reply
  27. Jay

    December 6, 2011 at 12:47 am

    just mouthwatering flavors…irresistable..;)
    Tasty Appetite

    Reply
  28. Purabi Naha

    December 6, 2011 at 7:14 am

    This dish is truly looking very yummy! I must try this ASAP!

    Reply
  29. Nags

    December 6, 2011 at 8:37 am

    that's brilliant! 🙂

    Reply
  30. Manidipa Bhaumik

    January 6, 2012 at 2:24 am

    Wow..You have captured each step picture.Looks really good.
    Thanks for such posts.

    Manidipa
    http://www.manidipa-kitchen.blogspot.com

    Reply
  31. trek123

    July 21, 2012 at 9:41 pm

    Thats a lovely dish… Brinjal with tamarind is one of my all time favourite dish.Excellent step by step presentation.I tried it straight away.

    Reply
  32. Anonymous

    December 19, 2012 at 11:22 pm

    This is very good. Nice and simple procedure for beginners. Appreciate the post!

    Reply
  33. Venkata Manjusha

    December 22, 2012 at 6:09 am

    Hi,

    I have tried this kulambu. It came out very well.. Thanks alot for posting!

    Reply
  34. morri

    April 20, 2013 at 2:48 pm

    Guess what happened – when I was shopping, a seller at the market gave me two brinjals for free! (said they were wilted anyway) I wanted to make the Srilankan chicken this weekend, but I made this kulambu instead. Nice and tasty, and it's not as spicy as your typical curry.

    Reply
  35. OmKeerthi

    October 2, 2014 at 1:24 pm

    Nice presentation.. Where did you buy your man chatti… Want to buy one.. Please tell…

    Reply
  36. Aarthi

    October 3, 2014 at 1:04 pm

    @OmKeerthii got it from my super market, it is called as lynns

    Reply
  37. priya sri

    October 22, 2015 at 1:12 am

    Hi Arthi

    I got a black manchatti cured it with rice kanji but when I tried to boil water or do seasoning with oil I see that the water or oil jus seeps through the bottom when in contact with heat

    Is this normal or do I have to get a new one as this one s defective

    Reply
  38. priya sri

    October 22, 2015 at 1:13 am

    Hi

    I got a black manchatti , cured it with rice kanji but when I tried to boil water or do seasoning with oil I see that the water or oil jus seeps through the bottom when in contact with heat

    Is this normal

    Reply
  39. Aarthi

    October 29, 2015 at 5:18 pm

    @priya srikeep on heating it, i think it will be fixed

    Reply

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