Poondu Kathirikkai Puli Kulambu / Garlic and Brinjal In Tamarind Sauce

Dear friends,

Todays menu is garlic in tamarind sauce.You all know about the medicinal values of garlic.Its rich in iron and contains lots of vitamins in it.And its so good for feeding mothers.I already posted poodu puli kulambu to check CLICK HERE .In this recipe I added brinjal , You can prepare this using ladies finger / okra too.I like to use sesame oil for poondu kulambu not only because of its added flavour to the gravy but also for its  health  benefits.You can use any type of cooking oil. This is one of our weekly menu and also a wonderful  lunch box item.I love this kulambu and hope you too will….Now off to the preparation…

 

Ingredients

 

Onion – 1 chopped

Tomato – 2 chopped

Garlic cloves – 10 – 12 in nos.

Brinjal  - 2 (long in size)

Turmeric powder / Manjal thool – 1/2 tsp

Sambar powder – 1 tsp

Coconut – 1/2 cup shredded

Tamarind  - a small lemon sized

Salt to taste

 

For Tempering

 

Sesame oil – 3 tbsp

Mustard seeds / Kadugu – 1/2 tsp

Urad dal / Ulunthamparuppu – 1/2 tsp

Fenugreek seeds / Venthayam – 1/4 tsp

Dried turkey berry / Sundakkai vathal – 2 tsp ( Optional )

Curry leaves – 1 spring

Asafoetida / Perungaya thool / Hing – a generous pinch

 

Grind the coconut into a fine paste.

Soak the tamarind in hot water and extract the juice.

 

Preparation

 

Grab the necessary ingredients.

Heat oil in a kadai and splutter the ingredients given under tempering one by one and fry for a min. Take care not to burn them.

 

 

Add the garlic cloves and fry till colour change.

Add the onions and turmeric powder and mix well and keep in medium flame fry till transparent

 

 

 

Now add the tomatoes and fry till mushy.

 

 

Cut the brinjals and blanch them in water till use .Now add the brinjals and fry for few mins or till colour change.

 

 

Add the sambar powder and give it a mix.

 

 

Add the coconut paste and tamarind extract with two cups of water.

 

 

Add the required salt and allow to boil.

 

 

After 5 mis reduce to medium flame and cook till brinjal is done and the raw flavour of the masala goes off and  oil leaves from the sides.

 

 

Now enjoy the curry with steamed rice.I served with keerai poriyal and scrambled egg.

Notes :

I used home made sambar powder ( will update soon ).If you are not using sambar powder ,no worries, you can add 1 tsp chilli powder and 2 tsp coriander powder…This too tastes great….

                        

 

         Linking this to Spicy treats and Anu’s Event

 

 

 

 

 

            Linking this to Nivedhanams and chef Mireilles page