Kulambu or Kuzhambu is an authentic,tamarind based spicy gravy in the Tamilnadu cuisine.Its a mainstay in South Indian meal,served along side sambar and vegetable curries.There are numerous variants of kulambu for both the veg and non-veg lovers.This kulambu is my favorite one.There are varied recipes for this brinjal based preparation.While some fill the paste inside the slit veggie and add it to the kulambu. But I find this method to be more tastier,,moreover the paste doesn't disintegrate while boiling.
INGREDIENTS TO ROAST GRIND:
GRAM DAL- 5 TSP
CORIANDER SEEDS-2 TSP
CUMIN SEEDS- 1/2 TSP
PEPPERCORNS- 1 TSP
FENUGREEK - 1/2 TSP
SESAME SEEDS- 4 TSP
COCONUT GRATINGS- 1 1/2 TBSP
SHALLOTS- 5-6 NOS
RED CHILLIES- 4 NOS
OTHER INGREDIENTS ;
ONIONS- 2 NOS
TOMATO- 2 NOS
GARLIC CLOVES- 6-7 NOS
RED CHILLI POWDER- 3/4 TSP
CORIANDER POWDER- 1 TSP
SALT TO TASTE
TURMERIC POWDER- 1/4 TSP
TAMARIND- LEMON SIZE
SESAME OIL- 1 1/2 TBSP
FOR SEASONING :
SESAME OIL- 3 TSP
MUSTARD-3/4 TSP
ASAFOETIDA- 3/4 TSP
CURRY LEAVES- 1 SPRIG
FOR GARNISHING
CORIANDER LEAVES CHOPPED
PROCEDURE :
1. Wash,wipe and cut the brinjal partially with the crown intact.Chop the stalk. After cutting the brinjal,check for any kind of worms or infestation.Soak tamarind in warm water and extract syrup.
2.In a pan heat oil and roast all the above cited ingredients. On cooling,grind to smooth paste using water and keep it aside.
3.In the same pan add remaining oil and fry the slit brinjal and keep it aside.
4. Add oil and splutter mustard seeds,asafoetida and curry leaves.
5. Add chopped onion,chopped garlic,little salt and saute till onions turn translucent.Now add in the chopped tomatoes and saute till it turns mushy.
6.Pour tamarind syrup over the sauteed veggies,add remaining salt and boil till the raw smell evades completely.
7. Now transfer the ground paste,turmeric powder,chilli powder and coriander powder.
8. Simmer in mild heat till the paste blends well.Add the deep fried brinjal to this mix well.
9.Garnish with chopped coriander leaves and serve.
