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Brinjal Puli Kulambu / Brinjals Cooked in a Spicy Tamarind Sauce

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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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Aarthi

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

  31. trek123

    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

  34. morri

    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

  37. priya sri

    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

    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

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