The Katharikai Murungaikai Puli Kuzhambu Recipe is a south indian recipe which is a tamarind curry cooked with spices like sambar powder and combined with the vegetables drumstick, Brinjal, Small Onion and garlic. This is a strong flavoured Curry that is generally served with rice and other vegetable side dishes. Here goes the Recipe...
[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 | ||
Ingredients:
Drumstick - 1
Brinjal - 2
Shallots/Small Onion - 8 or Big Onion - 1
Tamarind - Lemon sized
Water - 1 and half cup
Garlic - 15 small
Sambar Powder - 1 Tablespoon
Oil - 2 tablespoon
Mustard - ½ Teaspoon
FenuGreek / Vendayam - ½ 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.
Tips:
- 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.
Serving Suggestion:
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
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