Kathirikkai Murungakkai Puli Kuzhambu – Brinjal Drumstick Tamarind Gravy

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Kathirikkai Murungakkai Puli Kuzhambu (Vankaya Munakkaya Pulusu/ Brinjal Drumstick Tamarind Gravy) – Just another traditional Kara kuzhambu recipe with drumstick and brinjal flavoured with tamarind gravy, which goes well with steamed white rice and appalam.

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Kathirikkai Murungakkai Kara Kuzhambu

Ingredients For Kathirikkai Murungakkai Puli Kuzhambu:

  • 1 drumstick (cut into 2″ or 3″ pieces)
  • 4-5 brinjals (cut length wise into 4 or 6 pieces and put them in water)
  • small lemon size tamarind
  • 10 shallots or 1 medium size onion, finely chopped or sliced
  • 1 medium size tomato, finely chopped
  • 5 garlic pods (optional)
  • 2 tsp red chili powder or to taste
  • 2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp fenugreek seeds (methi seeds/ vendhayam)
  • a pinch of asafoetida (hing/ perungayam)
  • few curry leaves
  • 1 tbsp oil
  • salt to taste
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Kathirikkai Murungakkai Puli Kuzhambu

How To Make Kathirikkai Murungakkai Kara Kuzhambu:

  • Wash and soak the tamarind in 1/2 – 3/4 cup of water and squeeze the juice and keep aside.
  • Wash and cut the drumsticks.  Cut the brinjals and put them in water. But don’t soak the brinjals in water for long time.
  • Heat a kadai with oil and add mustard seeds, cumin seeds and fenugreek seeds. When they start to pop add shallots or finely chopped onions, garlic, asafoetida and curry leaves.
  • Saute them on medium flame until they turn into nice golden brown color. Add chopped tomatoes and required salt. Saute them until they turn juicy and mushy.
  • Add brinjal and drumstick. Mix well and cover with a lid. Cook on medium low flame 3-5 mins or slightly the vegetables become tender.
  • Add red chili powder, coriander powder and turmeric powder. Mix well and saute for few seconds and add tamarind juice and 1 cup of water. If required add more water and check the taste. Adjust tamarind juice and salt according to your taste.
  • Bring it to boil and cook the Kathirikkai Murungakkai Puli Kuzhambu on low flame for 10-15 mins or until you get the desired gravy consistency. Turn off the stove and serve warm.
  • This puli kulambu (Tamarind gravy) goes well with plain white rice, senai varuval or cabbage stir fry and papad.

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