Brinjal Masala Kulambhu/Kathirikkai Masala Kulambhu

We make masala kulambhu slightly in a different way as I have shared it already here.But today's version  is my  friends recipe which I had noted down after tasting it couple of times.Whenever I get tender and small brinjals/eggplants make this kulambhu for weekend lunch.This kulambhu tastes very well with the white rice and pappad,but I paired up with spinach kottu and potato fry.This recipe is off CCC event started by Srivalli and Dish it out event-Tomato and garlic at my space started by Vardhini.Lets move on to the recipe............

Basic Information

Preparation time - 10 minutes
Cooking time - 25-30minutes
Serves - 3-4

Ingredients

Ingredient	Quantity
Shallots/Pearl onion	10-15nos.
Round small brinjal/kathirrikai	5-6(sliced lengthy)
Tomato(chopped)	1(medium size)
Turmeric powder	1/2tsp
Oil	2tbs
Curry leaves	1 sprig
Coriander leaves/kothamalli	2 sprigs(chopped)
Red chilly powder/milagai podi	2tsp
Fennel seeds/sombhu	1/4tsp
Salt	11/2tsp

 To Saute and grind

Ingredient	Quantity
Cumin seeds/jeeragam	1tsp
Fennel seeds/sombu	1tsp
Fenugreek seeds/vendhayam	1/8tsp
Coriander seeds/varakothamalli	1tbs
Cloves/lavangam	3-4
Cinnamon/pattai	1inch
Coconut(grated)	5tbs

Method

Soak the tamarind with enough water and extract it.
Heat a tsp of oil and add fenugreek seeds,cumin seeds,fennel seeds,cloves,cinnamon,coriander seeds.Fry it for a minute then add the grated coconut and mix it well.Put off the flame,after cooling grind it to a fine paste with enough water.Keep it aside.

Now heat a pan with the remaining oil and crackle the fennel seeds,add the curry leaves and saute the sliced shallots and garlic with a pinch of salt.Once the shallots turn transparent add the sliced brinjal and chopped tomato,cook it till the color of the brinjal gets changed.

Now add the red chilly powder,turmeric powder and the ground paste.Mix it well,fry it for couple of minutes.Add the tamarind water and a cup of water.

Add the salt,let the mixture gets cooked well in a medium flame for 10-12 minutes or till the raw smell goes off.Finally sprinkle the coriander leaves and put off the flame.

Serve it after an hour to get the flavors incorporate well.

Enjoy..............................................

• Here I used a small size ball of tamarind,if you are using tamarind paste use around a tbs.
• Use small round brinjals to get evenly cooked.
• The amount of red chilly powder given is for perfect spicy,you can alter it according to your preference.

This recipe is off to Cook Book Challenge #3 December week 4 and Dish it Out event happenings at my space started by Vardhini.

Posted in: Cook Book Challenge,Sambhar/Kuzhambu/Rasam