Ennai Kathirikai Kulambu
Made using lots of oil and eggplant, this kulambu is sure to satisfy every taste bud with its great palette of flavors.
Servings: 6
Ingredients
- 10 brinjal
- 1 cup onion (finely chopped)
- 6 garlic cloves
- 1 cup tomato (chopped)
- 10 curry leaves
- 1 tbsp kulambu milagai powder
- ½ tsp turmeric powder
- 1 tsp sambar powder
- 1 tbsp coriander powder
- 1 tsp red chili powder
- ½ tsp Kashmiri red chili
- 1 small lime size tamarind (soaked in ½ cup water)
- 5 tbsp oil (gingelly oil tastes best)
- ½ tsp mustard seeds
- ½ tsp urad dhal
- ½ tsp fenugreek
- ¼ tsp asafoetida (also known as hing or perungayam)
- salt to taste
Instructions
- Wash brinjal and make X marks on the bottom without fully cutting through the brinjal. Make a 3x3 grid on the top of the brinjal without fully cutting through it.
- Add 4 tbsp oil to a pan. Once hot, add mustard seeds, urad dhal, fenugreek and asafoetida.
- Once mustard seeds crackle, add onion, garlic and curry leaves. Saute until the raw smell fades.
- Add brinjal and saute for 2-3 minutes.
- Then, add turmeric powder, red chili powder, kulambu milagai powder, sambar powder, coriander powder and Kashmiri red chili powder. Mix well.
- Add tomatoes and salt. Saute for 2-3 minutes.
- Pour in tamarind extract and boil for 8-10 minutes.
- Adjust spice by adding chilli powder, if needed. To adjust kulambu consistency, add ½-1 cup of water.
- Add 1 tbsp of gingelly oil when the kulambu is boiling.
- Remove from heat once the brinjal is well cooked and serve hot.
Notes
- To make kulambu thicker, add ½ cup water from any cooked dhal or ½ cup water from washed rice. If you don't have any of the above, add 1 tsp rice flour to ½ cup water. Mix well, making sure there are no lumps, and add to the kulambu and let it boil.