[Puli Kulambu, Kathirikai Puli Kulambu , Drumstick Puli Kulambu , Murungaikai Puli Kulambu , Brinjal Puli Kulambu ]
Drumstick Brinjal Tamarind Curry
|Prep time: 10 Min||| Cook time: 20 min||| Total time:30 min|
|Recipe type: Main Course||| Cuisine: Indian||| Yield / Serves: 4|
|Taste: Spicy and Tangy|
Drumstick – 1
Brinjal – 2
Shallots/Small Onion – 8 or Big Onion – 1
Tamarind – Lemon sized
Water – 1 and half cupGarlic – 15 small
Sambar Powder – 1 Tablespoon
Oil – 2 tablespoon
Mustard – 1/2 Teaspoon
FenuGreek / Vendayam – 1/2 Teaspoon
Curry Leaves – A Spring
Salt – to taste
Step by Step Photos on how to make Drumstick Brinjal Tamarind Curry / Kathirikai Murungaikai Puli Kulambu:
- Soak Tamarind in hot water for 10 minutes.
- Squeeze the juice out of tamarind and throw away the tamarind.
- Slice Brinjal and keep it in water. Otherwise the color becomes dark and the taste becomes bitter.
- Cut drumstick into 2 inch pieces. Peel garlic. Chop onion.
- Heat oil in a Pan. Add Oil and heat it. Add Mustard and allow it to splutter. Add the Fenugreek seeds. Wait until the aroma of fenugreek comes out.
- Add Onion, Garlic and Curry Leaves. Roast them well until onion becomes glossy.
- Add brinjal and drumstick and cook them for 5 minutes.
- Add Tamarid extract, Sambar powder and salt to taste.
- Cook the curry until the oil separates in the sides of the vessel.
- Using sesame oil (nallennai) enhances the flavor of the kulambu.
- Ladys Finger and and bitter gourd are other Vegetables that can be used to make puli kulambu.
- Coconut paste can also be added to this curry it adds richness.
Puli Kulamby / Tamarind Curry is served with hot steamed rice and fryams, along with other vegetable side dishes. I served this with Cabbage Poriyal / Cabbage Stir Fry