Step by Step Brinjal Curry Recipe | Kara Kuzhambu | Puli Kulambu
A South Indian style tasty and sour curry arranged with delicate brinjal and flavour powders cooked in thick tamarind sauce, this recipe is known as brinjal puli kulambu or kara kuzhambu . This brinjal curry matches well with boiled rice and tastes incredible on the following day.
Above all, this puli kulambu / kura kazhambu has been my ongoing top choices, because of its simple and easy method. Also, it tends to be set up with or without coconut (paste).
It is a merely tailored term from restaurants, wherever they sometimes serve this Kara kulambu with lunch thali. the fashion of Tamilnadu lunch thali is to serve this stuff in associate degree order. First, begin with garlic powder followed by toor dhal with drawn butter. Next, return to Cervus unicolour and our today’s attraction Kara kulambu or puli kulambu. and so facet veggies, kootu, poriyal, appalam, rasam, curd and ends with payasam, etc.
This Kara kulambu is often created with manathakkali (black woody plant berries), brinjal, shallots, vendaikai, and murungaikai.
My favourite of these veggies is the little herbaceous plant. because the name tells, the kathirikai kara kuzhambu is supposed to be spicy.
Read more: How to make Strawberry Cake
Recipe of Brinjal Curry / puli kulambu / kara kuzhambu
Ingredients for Brinjal Curry
- 6 Brinjal Small
- 6 tbsp Sesame oil
- ½ tsp Mustard seeds
- ½ tsp Fenugreek seeds
- 1 cup Small onion
- 5 Garlic cloves
- 1 spring Curry leaves
- 1 Tomato
- ½ tbsp Chilli powder
- ½ tbsp Coriander powder
- ¼ tsp Turmeric powder
- 1 cup Tamarind juice
- 1½ tsp Salt As per taste
- 1½ cup Water
- 1 tsp Jaggery Optional
Instructions for making brinjal curry :
- Firstly, In a cooking pot, heat 6 tbsp of sesame oil.
- Add 3/4 tsp of mustard seeds and 3/4 tsp of fenugreek seeds.
- Secondly, Add chopped brinjals and saute for few minutes.
- Thirdly, Add a half cup of shallots and garlic cloves with few fresh curry leaves and saute till onions are translucent.
- Then add tomato and cook until it becomes soft.
- Next, add a 1/2 tbsp of red chilli powder and 1/2 tbsp of coriander powder and 1/4 tsp of turmeric powder and saute for few seconds.
- Then add a cup of thick tamarind extract, required water and salt. Mix gently for all the ingredients to combine well for a minute.
- Cook for five minutes till brinjals are soft and oil separates.
- At last, Add ½ tsp jaggery powder and mix well and switch off the stove.
- Yummy and tasty brinjal curry / kara kuzhambu / puli kulambu is ready.
- Serve hot with rice.
Tips:
- You may also add whole red chillies while tempering.
- If you like to add coconut paste to this brinjal curry, you can add coconut paste at last.
Benefits of Brinjal
Eggplant is also available in various shadings, sizes, and assortments.
This vegetable (in fact an organic product) likewise contains nutrients, minerals, and cell reinforcements that help advance heart wellbeing, control glucose levels, diminish malignancy hazard, improve psychological capacity, and help weight reduction.
- Rich in fiber, potassium, vitamin C, vitamin B-6
- High in anti-oxidants
- Could help with weight loss
- Improves immune system
- Prevents Anaemia
- Aids Digestion
- Promotes Bone Health
Kathirikkai kara kuzhambu / Brinjal puli kulambu
Equipment
- Cooking pan
Ingredients
- 6 Brinjal Small
- 6 tbsp Sesame oil
- ½ tsp Mustard seeds
- ½ tsp Fenugreek seeds
- 1 cup Small onion
- 5 Garlic cloves
- 1 spring Curry leaves
- 1 Tomato
- ½ tbsp Chilli powder
- ½ tbsp Coriander powder
- ¼ tsp Turmeric powder
- 1 cup Tamarind juice
- 1½ tsp Salt As per taste
- 1½ cup Water
- 1 tsp Jaggery Optional
Instructions
Recipe:
- Firstly, In a cooking pot, heat 6 tbsp of sesame oil.
- Add 3/4 tsp of mustard seeds and 3/4 tsp of fenugreek seeds.
- Secondly, Add chopped brinjals and saute for few minutes.
- Thirdly, Add a half cup of shallots and garlic cloves with few fresh curry leaves and saute till onions are translucent.
- Then add tomato and cook until it becomes soft.
- Next, add a 1/2 tbsp of red chilli powder and 1/2 tbsp of coriander powder and 1/4 tsp of turmeric powder and saute for few seconds.
- Then add a cup of thick tamarind extract, required water and salt. Mix gently for all the ingredients to combine well for a minute.
- Cook for five minutes till brinjals are soft and oil separates.
- At last, Add ½ tsp jaggery powder and mix well and switch off the stove.
- Yummy and tasty brinjal curry is ready.
- Serve hot with rice.
Notes
- You can use Ladies finger, drumstick, and bitter gourd in this recipe instead of Brinjal
