Tangy Brinjal Curry / Kathirikkai Pulikulambu

Name: Tangy Brinjal Curry / Kathirikkai Pulikulambu
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 Eggplant (baby â nos); 1 Onions (â nos); 1 Tomato (â nos); 1/2 tsp Turmeric Powder (â); 1 tsp Chili Powder (â); 2 tsp Coriander Powder (â); a Tamarind (big, or lemon â lemon size); 1/4 tsp Mustard Seeds (â); 1/4 tsp Cumin Seeds (â); 1/4 tsp Fenugreek Seeds (vendayam â); a leaves Curry (â); 1 tbsp Oil (â); 1-2 tsp Salt (or as per taste)

Madraasi Deepa
7 May, 2024

Tangy Brinjal Curry / Kathirikkai Pulikulambu - Plattershare - Recipes, food stories and food lovers

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4.41 from 5 votes

Homestyle Cooking Indian South Indian

About Tangy Brinjal Curry / Kathirikkai Pulikulambu

This brinjal curry is made with Indian baby eggplants and it is one of the authentic and traditional recipes of south Indians. I love this curry to the core, my mom use to prepare this curry atleast once in a week. In this curry the baby eggplants are cooked with few spices and tamarind extract. It is served as lunch with steamed rice. This curry goes out well with fish fry particularly saradine (chala meen), egg omelette and when it comes to vegetarian it goes out well with cabbage Stir-Fry and Appalam/Pappad.

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Recipe Time & More

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Served AsLunch

Recipe TasteSalty Sour Spicy Sweet Tangy

Servings 5

Cook Mode(keep my screen on)

Ingredients

▢ 6 Eggplant (baby â nos)
▢ 1 Onions (â nos)
▢ 1 Tomato (â nos)
▢ 1/2 tsp Turmeric Powder (â)
▢ 1 tsp Chili Powder (â)
▢ 2 tsp Coriander Powder (â)
▢ a Tamarind (big, or lemon â lemon size)
▢ 1/4 tsp Mustard Seeds (â)
▢ 1/4 tsp Cumin Seeds (â)
▢ 1/4 tsp Fenugreek Seeds (vendayam â)
▢ a leaves Curry (â)
▢ 1 tbsp Oil (â)
▢ 1-2 tsp Salt (or as per taste)

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Instructions

▢
Peel and chop the onions to small pieces. Chop the tomatoes into small pieces.
▢
Wash and cut the eggplant into 4 equal halves (lengthwise) and soak them in water, to avoid from decolorizing.
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Prepare Tamarind Extract.
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Heat oil in a pressure cooker, add in the mustard, cumin, fenugreek seeds and then curry leaves. Wait until they crackle.
▢
Add in the onions and cook until they turn golden brown.
▢
Add in the tomatoes and cook until they turn mushy.
▢
Add the chopped baby eggplants, followed by all spice powders and required amount of salt. Cook for few mins, until the raw smell goes off.
▢
Pour in the tamarind extract and bring it to boil.
▢
Cover with the lid and wait for 2 whistles. Remove the lid, when the pressure subsides.
▢
Keep in medium flame, until the gravy becomes thick and the oil floats on the top of the gravy.
▢
Serve hot with steamed rice. I have accompanied this with fish fry.

Recipe Notes

Note: This curry stays fresh for 48 days at room temperature.

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Explore Recipes by Tags curry recipes eggplant or brinjal recipes lamb recipes

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Madraasi Deepa

Full-time blogger, mother, food reviewer, product reviewer, and lover of exploring historical places and fashion.

Articles: 146

5 Comments

sakshi jain

August 1, 2021 / 6:22 pm Log in to Reply

So delicious! Excited to make it.
ShubHam DhiMan

April 18, 2021 / 12:45 pm Log in to Reply

This is delightful! Thanks for the recipe.
Sahil Sabharwal

October 22, 2020 / 11:50 am Log in to Reply

Absolutely mouthwatering! Thanks for sharing.
Aishwarya Hegde

April 28, 2017 / 1:04 pm Log in to Reply

This looks amazing! Thanks for sharing.
Dale-Kurt Murray

August 6, 2015 / 6:57 am Log in to Reply

What a delicious idea! Thanks for sharing.