Tangy Baby Eggplant Curry (Kathirikkai Pulikulambu): Authentic South Indian Recipe
35 minutes
973 reads
About Tangy Baby Eggplant Curry (Kathirikkai Pulikulambu): Authentic South Indian Recipe
Indulge in the vibrant flavors of Kathirikkai Pulikulambu, a cherished South Indian tangy eggplant curry. This recipe, passed down through generations, evokes warm memories of my mother's loving kitchen, where the tantalizing aroma of this dish filled our home weekly.Tender baby eggplants simmer in a rich blend of spices and tamarind, creating a truly unforgettable culinary experience. Traditionally enjoyed with steamed rice, this curry also pairs beautifully with crispy fish (like sardines) or a fluffy egg omelet. A delightful vegetarian option is to serve it alongside cabbage stir-fry and crunchy papadums.Prepare to savor the authentic taste of South India with this simple yet deeply satisfying recipe. The perfect balance of tangy and comforting flavors makes this dish a true family favorite.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Eggplant & Vegetables
Spices & Seasonings
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Chili Powder adjust to your spice preference
- 2 tsp Coriander Powder dhania
- 1/4 tsp Mustard Seeds rai
- 1/4 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds methi dana, vendayam
- 1 sprig Curry Leaves
- 1.5 tsp Salt or to taste
Instructions
Preparation
- Finely chop the onion and tomato.
- Wash and cut the eggplants into four lengthwise halves. Soak them in water to prevent discoloration.
- Prepare tamarind pulp by soaking the tamarind in warm water for about 15 minutes, then squeezing out the pulp and discarding the seeds.
Cooking the Curry
- Heat oil in a pressure cooker. Add mustard seeds, cumin seeds, and fenugreek seeds. Wait until they splutter.
- Add curry leaves and sauté briefly.
- Add chopped onions and sauté until golden brown.
- Add chopped tomatoes and cook until softened and mushy.
- Add the eggplants, turmeric powder, chili powder, coriander powder, and salt. Sauté for a few minutes until the eggplant softens slightly and the raw smell disappears.
- Pour in the tamarind pulp and add 1 cup of water. Mix well.
- Bring to a boil, then close the pressure cooker lid and cook for 2 whistles.
- Once the pressure releases naturally, open the lid and simmer on medium heat until the gravy thickens and oil separates.
- Serve hot with steamed rice, fish fry, or your favorite accompaniments.
Recipe Notes
Expert Tips for the Best Kathirikkai Pulikulambu
- For a richer flavor, use coconut oil instead of vegetable oil.
- Adjust the amount of chili powder according to your preferred spice level.
- Soaking the eggplants prevents them from becoming bitter and dark during cooking.
- If the gravy is too thick, add a little more water to reach your desired consistency.
Related Posts You May Like
Recipe Nutrition
Calories: 116kcalCarbohydrates: 2gProtein: 8gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 684mgSugar: 1g
Madraasi Deepa
Articles: 146
5 Comments
Leave a Reply
You must be logged in to post a comment.
So delicious! Excited to make it.
This is delightful! Thanks for the recipe.
Absolutely mouthwatering! Thanks for sharing.
This looks amazing! Thanks for sharing.
What a delicious idea! Thanks for sharing.