Puli Kulambu

by anikar01

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The puli kulambu is a variation to a typical brinjal or eggplant curry preparation, reminiscent of an authentic South Indian taste and flavor. The diced eggplants or brinjal is cooked with tamarind water, spices, dals, methi seeds .Sprinkle the roasted peanuts and cashew on the brinjal puli kulambu and serve with steamed rice.

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Preparation Time: 15
Cooking Time: 15

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Ingredients

4 to 5 brinjals (baingan / eggplant)
1/4 coconut
5 seeds of chana dal (daria), roasted
1/4 tsp cumin seeds (jeera)
7 pearl onions
1 cup tomato cubes
1/2 cup tamarind (imli) water
1/4 tsp fenugreek (methi) seeds
3 tsp sunflower oil
3 tsp sesame (til) oil
chilli powder as required
salt to taste
a pinch of turmeric powder (haldi)

for paste
2 onions
1 clove of garlic (lehsun)

other
1/4 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
curry leaves (kadi patta)

Method

Cut the vegetable into 2 inch pieces.grind the coconut with roasted gram in to paste.
Now pour sunflower oil in the vessel, fry methi and cumin seeds till it turns into light brown,
Then add pearl onions and fry till it cooked well, then add tomato and fry the mixture for 1 mintute
Then add the vegetable pieces and fry for 2 minutes,
Then pour water(till the vegetables covered) and add chilli powder, turmeric powder and salt and let it to boil(till the vegetables get cooked),
Then add tamarind water and coconut paste to this mixture and allow this mixture to boil to 5 minutes ( or till the fresh coconut and tamarind paste smell went off).
Finally heat seasame oil and add the mixture specified to the oil and let it to fry for few seconds and pour the oil over the kulambu.
Now the puli kulambu is ready, serve it with rice.
Papad(appalam) will be a nice side dish.
Note: if you are using okra means, fry the okra in 2 tea spoon of oil and then add it in kulambu. for brinjal, cut it into thin lengthy pieces.