Kathirikai puli kulambu / Brinjal gravy

Kathirikai puli kulambu is a spicy tangy brinjal gravy. Puli Kulambu is an authentic south Indian dish.

Kathirikai puli kulambu

  • Brinjal - 3 small or 1 long (cubed)
  • Red Chilly - 1
  • Tamarind - lemon sized ball (Soak tamarind in hot water and extract tamarind juice and discard the pulp)
  • Curry leaves - 5 or 6 leaves
  • Urad dhal - 1/4 tbsp
  • Fenugreek / Vendhayam - 1/4 tbsp
  • Mustard seeds - 1/2 tbsp
  • Jaggery - a pinch
  • Oil 
  • Salt to taste 
  To Grind:
  • Onion - 1 (roughly chopped)
  • Tomato - 1 (roughly chopped)
  • Ginger garlic paste - 1 tbsp
  • Grated coconut - 1/2 cup
  • Turmeric powder - 1/4 tbsp
  • Chilli powder - 1/2 tbsp
  • Coriander powder - 1/2 tbsp
    1. Heat oil in a pan, add onions and saute until onions become translucent. 
    2. Add ginger garlic paste and saute until raw smell goes off. 
    3. Add tomato and saute until they are tender. 
    4. Now add turmeric powder, chilli powder, coriander powder and saute for a minute. 
    5. Add the grated coconut and saute for a minute. 
    6. Turn off heat. Cool the above roasted ingredients and grind them.

    1. Heat 1 table spoon oil in a pan add the brinjals and saute until the brinjal slightly shrink and turn slight brown.
    2. Transfer to a plate.
    3. In the same pan heat some oil, add mustard seeds. Once the mustard seeds splutter, add fenugreek seeds, red chilly and urad dhal and saute for a minute.
    4. Add curry leaves and saute.
    5. Add the ground paste and saute well.
    6. Allow to cook with a closed lid for 5 minutes with frequent stirring.
    7. Add the tamarind juice, 1/2 cup of water and mix. Allow to boil for 5 minutes.
    8. Now add brinjal and jaggery and mix well.
    9. Allow to cook in a slow flame until the brinjal is tender.
    10. Turn off flame and serve hot with rice.