Kara Kulambu|Kathirikai Puli Kulambu

   Kara Kulambu-This is a tamarind based gravy with coconut.Kara kulambu is the best alternate to poondu puli kulambu,Brinjal kulambu,paruppu urundai kulambu for rice.
   Kulambu is basically a south India accompaniment for rice and has so many variations like any other..This kathirikai Kara kulambu /puli kulambu is similar to enna kathirikai kulambu but the brinjalis not stuffed here..
    Even though i had many many post in draft this kulambu we licked latest (its that delicious) its so delicious i couldn't resist myself sharing with you all.
     This recipe is shared by my friends friend native of andhra.So i can say this kara kulambu is smiliar to vangaya pulusu/"vangayam" in telugu means brinjal ."pulusu" means tamarind.So i call it vengaya pulusu with coconut .
    For gravy thickening you can use any one of cashews,poppy seeds,coconut,bengal gram(kadala paruppu),roasted gram(pottu kadalai) .I used coconut ,poppy seeds and badam.Add more brinjals if you are fond of it.This time there is no step by step pics .Will update as soon as i do it next time.

                                 Kara Kulambu|Kathirikai Puli Kulambu

             Kara Kulambu best accompaniment for rice

Cuisine: Indian Category: Side Dish Yields:2-3  Prep time:10 minutes Cook time:20-25 minutes Total time: 30 minutes



Ingredients:

• 1 Onion/vengayam.
• 1 country tomatoes/thakkali.
• small gooseberry size tamarind/puli.
• 2 brinjal(or more)/kathirikai.
• 2 1/4 tsp sambhar powder (chili powder,coriander powder).
• pinch turmeric powder/manjal thool.
• salt required.

To grind:

• 1 tbsp coconut/thengai.
• 4 cashews/badam.
• 1 tsp fennel seeds/sombu.
• 1/3 tsp poppy seeds/kasa kasa.

Temper:

• 1/2 tsp mustard seeds/kadugu.
• 1/2 tsp jeera/jeeragam.
• 1/2 tsp methi seeds/venthayam.
• 2 tbsp gingelly oil/nalla ennai.

Method:

Got some tomatoes pics for saturday snapshots event.

Preparation:

• Wash brinjals and cut the bottom portion to 8 parts while the front remains in tact.
• Add little oil to tava and roast it equally on all sides.
• Chop onion and tomatoes fine.
• Grind the items to grind and keep it aside.
• If using fresh tamarind.Soak it in water and extract the pulp.

Cooking:

• In a tava add gingelly oil.
• Add  mustard seeds.let it splutter.
• Add other temperings and saute it.
• Add onions and saute it until translucent.
• Add tomatoes and cook them through.
• Add sambhar powder and saute it as well.
• Add 2 cups of water and allow it boil.
• When it boils add tamarind pulp.Let them simmer for 5 minutes.
• Now add ground paste to the kulambu as well and add required salt.
• Let this boil for 5 more minutes.
• Finally add the roasted egg plant .This has to cooked for 5 more minutes or until the gravy and egg plant comes together.

Note:

• The tomatoes used has to be ripe .
• Adjust the spice level according to your taste.
• This kara kulambu can be done with other vegetables like vendaikai,murungaikai too.Before adding them to gravy cook them properly.

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Linking this to Saturday Snapshots -Week 7 fun hosted by Shweta@ Merry Tummy & Siri@  Siri's Food