Monday, October 11, 2010

Pepper Brinjal Kulambhu/ Ennai Katharikai Kulambhu

Ennai  Katharikai Kulambhu is a wonderful gravy with  a taste of  pepper and tamarind . This is little time consuming to prepare but worth giving a try.I make this gravy as an medicine for common cold .You will really enjoy the unique taste of this gravy try it for sure.

Serving for 8


Brinjal  --  10 nos( choose small size )
Tamarind   --  1 lemon size
Cocont shredded -- 5 tsp
Small onion -- 10 nos
Garlic --  10 nos
Pepper  -- 2 tsp
Red chilli --  5 no
Jeera --   2 tsp
Corrinder seeds --2 tsp
Channa dal --   2 tsp
Vangaya vadagam 5 nos
Mustard seeds -- 1 tsp
Curry leaves --  few
Turmeric -- A pinch
Seseme oil

To Fry and  grind

Black pepper      
Red chilli             
Corrinder seeds(wait for aroma while frying)
Channa dal
coconut ( until brown)
Vangaya vadagam( dry vathal used for tempering)
 Fry these items one by one


  • Cut the brinjal  open into four .(dont cut to separate just slit open and cut  by holding its green stick)
  • Stuff the brinjal with the grounded paste with little salt.
  • Leave the brinjal to marinate then fry them in a hot oil slowly by turning all its sides. fry until it changes its color and skin starts to shrink.
  • Add garlic to fry and then add tamarind juice with turmeric and salt. 
  • Dissolve the rest of the grounded mixture into the  tamarind juice with little sugar and allow it boil until gravy thickens.( it takes nearly an hour)
  • Cook with lid closed as it spills outside when boiling.
  • When u find the oil leaking out of the gravy turn off the stove and season with mustard asfoetida and curry leaves.
  • Add seseme  oil at last for flavour( u can  also cook  completly with   seseme oil )
  •  Serve hot with rice

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