Kathirikai puli kulambu | Eggplant tamarind gravy

Kathirikai puli kulambu is also an authentic South India recipe. This curry is easy to cook. This is my second attempt to make my hubby to have eggplant. He gave thumps up after tasting this. I like the chopped garlic in this tangy gravy. Please give a try and let me know your feedback.

Let us see how to make this yummy gravy using tamarind.

Try these too:

Pachai Sundaikai Kara Kulambu

Ennai Kathirikai Kulambu 

Ingredients:

Eggplant – 250 gms

Oil – 1 tbsp

Curry leaves

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Channa dal – 1 tsp

Onion – 1 big

Red chili – 2 Nos

Tomato – 2 medium

Cumin seeds/Jeera – 1 tsp

Garlic – 7 to 8 cloves

Tamarind – 1 big lemon size

Asafetida – a pinch

Chili powder – 1+1/4 tsp

Coriander powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Methi powder – 1/4 tsp

Salt as needed

Water as needed

Method:

Wash and cut the eggplants to 1 inch pieces.

Heat 1 tbsp. of oil in a non-stick pan. Add mustard, when it splutters, add Urad dal and Channa Dal. When the dal color starts changing to golden slightly, add chopped onion, garlic, red chilies, and curry leaves. Fry till the onion changes to pink color.

Now add cumin seeds and the chopped eggplants and fry till it starts shrinking.

Add tomato at this stage and cook till the tomato becomes gooey.

Add asafetida, turmeric, chili powder, coriander powder and methi powder. Mix well.

Extract 1.5 cups of tamarind juice and add.

Add required salt, mix well, cover and cook for 10 mins. Stir periodically.

Once the raw smell of the tamarind goes off, simmer the flame and cook till it reaches the desired consistency.

Yummy eggplant with tamarind gravy is ready to serve. Enjoy with hot steamed rice and pappad.

Note:

Adding garlic is optional.

Add coriander leaves finally. Here I didn’t show.

If you like fennel seeds taste then you can replace the cumin seeds with it.