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.

Baingan Bharta Recipe|Step By Step Pics

     Baingan bharta is a easy Indian style curry made with Aubergine the large eggplant.Eggplant is called by different names like brinjal,baingan,aubergine,Kathirikai(in tamil).
     Baingan bharta is done by roasting aubergine in gas and then smoke it.I instead roasted in oven (broiled in oven).Its was smokey,tangy,spicy ..and its a best dip i can say.If you want to roast in direct gas then refer dassana post ,she explained dhungar method(infusing the coal flavor to baingan).I got the idea of oven roasting from Sony who is a blogger friend of mine.
    Usually people in India have baingan bharta for roti an Indian flat bread.we  had it with bread and it was quite amazing..
    This recipe i did it for shhh.... cooking secret challenge hosted by priya suresh sis .This month my partner is priya sis .She gave me onion and aubergine as the secret ingredient .I normally do kosumalli with small brinjals apart from that i can think about baingan bharta ,my fav.
    I have given step by step pics as well for amateurs.I used 1/2 tsp chili powder as we are spice lovers.If you guys don't want much spice reduce the chili powder to 1/4 tsp .You can also include 1 green chili with 1/4 tsp chili powder.
 

Baingan Bharta/Aubergine Curry

    Oven broiled baingan bharta(aubergine curry) for roti ,dosa,bread.

Cuisine: Indian Category: Side Dish Yields: 2 cups Prep time: 30-40 Minutes Cook time: 10 minutes Total time: 40 Minutes.


Ingredients:

• 1/2 pound aubergine/eggplant/kathirikai(around 450 grams)
• 1 onion
• 1 small country tomato
• 1/2 tsp chili powder
• pinch of turmeric
• 1 tsp ginger garlic paste
• Few coriander leaves for garnishing

To temper:

• 1 tbsp oil
• 1/2 tsp jeera/cumin

Method:
Preparation:

• Oven roast the baingan .Broil the eggplant for 30 -40 min until it breaks or until skin soften.

• Remove the peel and mash it very well.

• Chop the onions and tomatoes .

Cooking:

• Heat a tava with 1 tbsp oil.
• Add jeera.Let the jeera gets the aroma.

• Add ginger garlic paste and saute it for 2 seconds.

• Add onions and saute it ,until  translucent(takes around 2-3 minutes on a hot tava).

• Add tomatoes and cook it thorough.

• Add turmeric and chili powder and saute it for a minute without burning it.

• Add the mashed eggplant/ baingan/aubergine to the tava.Add required salt as well.

• Let it sit in tava for 2 minutes in low flame.
• Garnish with coriander leaves.
• Serve hot with roti/dosa.
• Actually we had it with bread, it was so awesome.

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Kathirikai Thirakkal/Eggplant Stew/Brinjal Korma

Kathirikai therakal is  a famous chettinad breakfast sidedish apart from other specialities like Kosumalli ,Vengaya kosu,Chummakulambhu. In tamil kathirikai means eggplant so this is like eggplant kuruma(korma).I guess nobody does korma with eggplant and its special to karaikudi (chettinad).My mother does this dish all the time and its favourite of my fathers.Using tender eggplants will makes this korma more tasty. They do not have a lot of seeds.

Preparation time:5 min
Cooking time:15-20 min
Serves:2

Brinjal Drumstick Tamarind gravy - Katharikkaai Murungaikaai Kuzhambu

We love Indian drumsticks. In our native village our house has a big drumstick tree. They are always in season. Drumsticks have always been a staple in our cooking. Drumsticks have a hard and fibrous outer skin and the flesh is on the inside. Hence you need to boil them or steam them to eat them. It could be a little difficult to eat for newbies.

Drumsticks have a very unique flavor. You can make wonderful gravy dishes with them. In this Gravy I combined drumsticks, eggplant and tamarind to make a Spicy & Tangy gravy. You can enjoy this Eggplant & Drumsticks gravy (கத்திரிக்காய்  முருங்கைகாய் குழம்பு) with hot rice. I found fresh drumsticks in our store ( a very rare occurrence) and I made this gravy for lunch. Here is the recipe

Preparation Time:5 min

Cooking Time:20-30 min

Serves:2

Chettinad Kosumalli-Eggplant Stew-Guest Post Linseys Blog

Today I am sharing a guest post in Linsey Patel's blog. I am really stoked because this is my first guest post ever. When I started the blog, I was looking for some support and asked Linsey for help and she was gracious enough to let me do a guest post. Thanks again Linsey.

Linsy hosts a very popular blog. Her recipes are delicious, I have made and enjoyed a few of her recipes. You guys will too.
 Please check out Linsey's blog and find  my Chettinad Kosumalli (கோசுமல்லி )/ Eggplant Stew recipe