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You are here: Home / Brinjal / Kathirikai Kara Kulambu ( Brinjals cooked in a Spicy Gravy) & a Brinjal Story

Kathirikai Kara Kulambu ( Brinjals cooked in a Spicy Gravy) & a Brinjal Story

September 28, 2011 By Aarthi 23 Comments

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My mum loves brinjal…I mean she will do anything for it…Like Tenali Raman…Do you guys know about him..
When I was a kid my grandma used to tell me lots of stories,many of those will be Tenali Raman stories…He is a smart person in the every story,who used to do all kinds of mischiefs and escape from the king in a smart way..
His stories will be very interesting to hear and stays in our heart for so many years..Like the story which I suddenly remembered when I was writing this post..

It is a interesting story which my grandma told me and I told to my sister oneday..She started asking for the same story many times…This happened lot of years back..
I always want to tell the story to you but it is so long one..So I found a link in google..If you get time please read it…You can see it here…
Ok now coming back to our brinjal curry…This one gets lot of heat from chilles…You get the unique flavour from roasting the spices…I always love to make dishes from freshly roasted spices..
And for your information..My mum who is a Brinjal lover had this curry in fridge and ate it for 2 days I think…
Moreover the flavours develop the next day…So if you have time make it the day before you want to have it…
So here you go for the recipe with step by step pictures…
Ingrediants:
Brinjal- ½ kg
Shallots / Sambar Onion- 10 peeled
Tamarind-1 lemon size
Salt to taste
Sugar- ½ tsp
Coriander leaves / Cilantro-for garnishing
Oil (try to use Gingelly Oil / Nallaennai)- 3 tblspn
For Kara Masala:
Onion-1 chopped
Tomato-2 chopped
Coriander seeds / Malli – 2 tblspn
Dry Red chilli-5
Coconut- ½ cup
Oil-2 tblspn
For Tempering:
Oil (try to use Gingelly Oil / Nallaennai)- 3 tblspn
Mustard seeds / Kaduku-1 tsp
Cumin seeds / Jeerakam-1 tsp
Asafoetida / Hing- ¼ tsp
Curry leaves-2 spring
Method:
Make kara masala:
Heat 2 tblspn oil in a kadai and add in onions,cook for 1 min…
Add in coriander seeds and red chilli mix well..
Now add in coconut and fry that for 5 mins or until golden..
Add in tomato and mix well…
Take this in blender and make into a fine puree..Set this aside for a moment..
Make kulambu:
Now add in 3 tblspn of oil and heat it up..
Add in shallots and cook for 2 mins..Add in the chopped brinjal and mix well..Cook this for 5 mins..
Pour in the tamarind water and bring that to boil..
Add in ground up masala and mix well.
Season with salt and sugar..
Bring that to boil and simmer for 30-45 mins until the gravy is thickened and oil floats on top..Garnish with cilantro..
Make tempering by heating oil and crackling in mustard seeds,cumin seeds,hing and curry leaves..
Pour this over the gravy and mix well
Serve with rice..
Pictorial:
Take all your ingrediants
Things which you need for the masala
Prep all your vegetables
Saute onions in oil
Add in coriander seeds and dry chillies
add in coconut and fry till golden…
add in tomatoes
and mix well
take it in a blender
make into a fine paste
now saute some shallots in oil
till translucent
add in brinjals…
cook for 5 mins…
add in tamarind water
and your ground masala
season with some salt..
and some sugar…This is for balance of taste…
Bring this to boil…And simmer uncovered for a while
Till it is reduced,thickened and oil floats on top
Garnish with cilantro
Make tempering by heating oil and adding all spices….Don’t forget to add lots of curry leaves…I love it..
pour it in
mix well
Have it over a bowl of rice
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Filed Under: Brinjal, Coconut, Cumin, Curry leaf, Hing, Kulambu, Mustard seeds, 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. S.Menaga

    September 28, 2011 at 3:17 pm

    am drooling over here…nice explanation and also love the clay vessel!!

    Reply
  2. ANU

    September 28, 2011 at 3:33 pm

    OMG! am drooling dear…perfect for this season…and it's my all time fav…

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    Reply
  3. Chitra

    September 28, 2011 at 3:54 pm

    this curry is so flavorfull ,spicy and tempting…

    Reply
  4. Archana

    September 28, 2011 at 4:09 pm

    looks very yummy!
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    Reply
  5. Anonymous

    September 28, 2011 at 5:06 pm

    Great survey, I like your post.

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    Reply
  6. Food, Fun and Life in the Charente

    September 28, 2011 at 5:31 pm

    I also love bringals your Mum has good taste 🙂 Diane

    Reply
  7. Umm Mymoonah

    September 28, 2011 at 5:41 pm

    Looks very delicious, love your authentic style of preparation.

    Reply
  8. Dzoli

    September 28, 2011 at 7:32 pm

    Brinjal so that si how you call eggplant:)) Good;l) Another tasty recepie:) And thank you for sharing the story.What a wise man:)

    Reply
  9. The Foodie Traveller

    September 28, 2011 at 8:25 pm

    Wow..so so mouth watering, though with lots of oil. Suitable for special occasions . I was wondering if the curry leaves be added along with the shallots and the whole tempering instead of doing it in the end? Have you tried that way?

    Reply
  10. Rosita Vargas

    September 28, 2011 at 11:58 pm

    Esta salsa es una verdadera delicia,luce absolutamente bella,es un rico acompañamiento,abrazos grandes,hughs,hugs.

    Reply
  11. Aarthi

    September 29, 2011 at 3:32 am

    The Foodie Traveller…yes you could even try that…it will still be good..

    Dzoli…yes he is..

    Reply
  12. Premalatha Aravindhan

    September 29, 2011 at 6:12 am

    wow tempting recipe,step vise pics are detailed and clear…gr8!

    Reply
  13. kranthi

    September 29, 2011 at 8:08 am

    looking really yummy

    Reply
  14. Priya

    September 29, 2011 at 9:32 am

    Slurp,fingerlicking kuzhambu,makes me hungry..

    Reply
  15. Sajitha S

    March 1, 2012 at 5:26 am

    Awesome recipe Aaarthi. Tried this yesterday for lunch… came out soo well. Thanks for sharing this. Keep rocking 🙂

    Reply
  16. Laavy

    August 5, 2012 at 9:34 pm

    Hi Aarthi,

    I love your blog and I sort of visit it every single day.Whenever i run out of ideas I quickly browse through your blog and make dishes easily..Its really great that you post every recipe with pictures illustrating the overall process.Great job !! 🙂 Cheers !!

    Reply
  17. Deepa

    February 15, 2013 at 7:49 pm

    I love your blog…. Tried this curry and it came out real nice…

    Reply
  18. morri

    September 26, 2013 at 6:19 pm

    I think it's the best brinjal dish on your blog. I made it today and it was so tasty! Do you know what my husband said when we ate dinner? I told him: "Aarthi said it develops flavour overnight, so tomorrow it will taste better". And he said: "What? EVEN better?".

    Reply
  19. Nafeesa imran

    February 13, 2014 at 6:55 pm

    Nice tenali Raman story…. Something I can tell my son at sleeping time….

    Reply
    • Polly

      September 21, 2019 at 8:31 am

      Just made this today… absolutely delicious thanks for a great recipe!

      Reply
  20. Sheela Hepzibah

    September 11, 2014 at 3:13 pm

    Super…..

    Reply
  21. Indian Restaurant

    September 14, 2015 at 6:34 am

    Wonderful Recipe. Pretty much ideal .. Thanks for sharing…
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    Reply
  22. Perambur Kumar

    April 26, 2016 at 8:25 am

    Awesome Blog
    Awesome post too.
    Really nice
    Ahanow

    Reply

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