Brinjal Kara Kulambu - katharikkaai kara kulambu

This style of kulambu or sambar is very famous among my friends and families. The best thing about this receipe is by keeping the ingredients and the cooking method you can prepare variety of sambar. In this I've used Brinjal you can even use lady's finger, long beans, banyan, boiled egg and drumstick. Okay lets see the ingredients and the cooking method.

 Prepartion time: 15 mins
 Cooking Time   : 20 mins
 Serves                : 3 - 4 person
 Receipe Style    : South - Indian

   Ingredients needed

   Tamarind - small lemon sized.
   Brinjal -3-4 medium size
   Pearl onions/shallots - 1/2 cup
   Tomato -2 - 3medium size
   Salt needed

   For Grinding

   Urad dal - 2 tsp
   Red chilli- 4
   Coriander seeds - 1 tbsp
   Coconut - 1 tbsp
   Khus khus/kasa kasa -1 tsp
   Onion - 1 roughly chopped

   Peppercon - 1tbsp
   Spice powders

   Turmeric powder-1/4 tsp
   Chilli Powder -1/2 tsp
   Coriander powder- 1 1/2 tsp

   For seasoning

   Oil - 3 tbsp
   Mustard seeds - 1 tsp
   Asafoetida/Hing - a pinch
   Bengal gram -1/2 tsp
   Fenugreek seeds-1/4 tsp
   Red chilli - 1(break it into 2 pieces)
   Curry leaves - little

Preparation

-   Soak tamarind in 2 1/2 cups hot water. Extract its juice and discard the pulp. One easy and fast method to extract the pulp from tamarind is to heat the tamarind soaked in water for about 30 to 45 seconds in microwave.

-   Cut brinjal in lengthwise.

-   Fry all the ingredients mentioned under "For Grinding" sectionon the top separately in little oil. Once it cools, grind everything together including onion (onions should be fried separately) to a make a smooth paste. Keep it aside.

Cooking Method:

-  Heat oil, add mustard seeds, when mustard splutters, add the rest of the ingredients mentioned under "For the seasoning" section.

-    Add pearl onions, brinjal and saute for a few minutes till onion turn transparent.

-    Add finely chopped tomatoes and fry for some more time.

-    Add turmeric powder, chilli powder, coriander powder and needed salt.

-    Add tamarind water and the grinded paste and cook till the kulambu thickens.

Enjoy with hot rice. This gravy can also be used as side dish for Idly and Dosa. 

Note: Readers can try the above receipe and you are welcome to leave your comments and suggestions. You can even share this receipe with your friends and families through any social media.