Kathirikkai Kaara Kulambhu/Puli Kulambhu for Tamizhar Samayal Tuesday

As many you know that we group of friends started a new event named as Tamizhar Samayal Tuesday happenings at 2nd and 4th Tuesday of every month.
Being second Tuesday today I am sharing you all a simple authentic kaara kulambhu aka puli kulambhu,popular in Tamilnadu Cuisine.
There are lots of variation and methods for this kulambhu but today's version is with the sambar powder.
The secret ingredient which makes the kulambhu flavorful is the kulambhu vadagam,dried version of onion with spices used for tempering.This kulambhu vadagam is made during summer time in many households and keep it for a year or two.
Here I used the kulambhu vadagam to make this kulambhu more flavorful,if you don't have just use the mustard seeds and fenugreek for the tempering.Here goes the recipe..............

Basic Information 

Preparation Time - 10 minutes
Cooking Time      - 20 minutes
Serves                  - 3


Shallots( sliced )8-10
Tomato1(medium size)
Garlic/poondu8 cloves
Small round eggplant/kathirikkai4(thinly sliced)
Sambar powder11/2tbs
Turmeric powder/manjal podi1/8tsp
Curry leaves/karivepillai1 sprig
Tamarind/pulismall lemon size
Kulambhu Vadagam2tsp


  • Soak the tamarind in 1/2 cup of water and extract the juice,keep it aside.

  • Heat a pan with oil,add the kulambhu vadagam,then toast the curry leaves.Add the peanuts and fry it for a while.

  • Saute the onion and garlic till transparent.Then goes in the sliced eggplant/brinjal.Fry it till it changes the color or for 2-3 minutes.

  • Now add in the chopped tomato and cook it mushy.Add the sambhar powder and turmeric powder to it and give it a mix.

  • Add the tamarind water,salt and a cup of water,cook it in a medium flame till the eggplants get tender and soft.(may take 8-10 minutes)

  • Kaara Kulambhu is ready.

Serve it with white rice and vegetable poriyal/kootu,Pappad.


  • This kulambhu becomes thick  on cooling,so adjust it accordingly.
  • As we like it bit thicker version I made it so,instead of kulambhu vadagam a tsp of mustard and 1/4 tsp of fenugreek and cumin seeds can be used.
  • This kulambhu can be made without the eggplants also.
  • Veggies such a drumstick,raw banana,bitter gourd can also be used.
  • Adding peanuts is purely optional, it gives a crunch. 
  • Here I used fat cloves of garlic,if you are using small cloves use 12-15 cloves.
Linking this to Tamizhar Samayal Tuesday and 30 Minutes Meal Event  at Vardhini's Space.

Check out my fellow bloggers recipe here.


wow very very inviting kara kozhambu looks super yummy and mouthwatering dear :) I haven't try kozhambu with vadagam in it :) looks so yummy and so tempting !! parcel me some kozhambu dear :)

Lovely to see the texture which has come out well

With that oil floating on the top, look too good Nalini..

I am a huge fan of Puli Kuzhambu, Nalini.. This kuzhambu looks so tempting.. Perfectly made dear.. :)

so yummy and tempting.. Love to taste it

One awesome curry dear love all the clicks, looks superb and worthy of a magazine cover ;) that good...

OMG...im drooling drooling n drooling looking at this kuzhambu...im crazy about kaara kuzhamnbu this is just killing me...

Omg, lipsmacking kuzhambu Nalini, even i love vadagam for tempering especially in kaara kuzhambus..Very tempting gravy.

Lovely pics, and the kuzhambu loooks very delicious and yummy, just need a bowl of rice.

Wow...kara kuzhambu looks so so tempting, ond of my fav too :)
Really inviting pics there!!

Wow :). Looks superb Nalini and this summer I have been making this a lot to use up the brinjals from the garden.

Thanks for your beyond belief blogs stuff.,Horse jumps for sale

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