24 BRINJAL IN TAMARIND GRAVY(PULI KUZHAMBU)

Brinjal in Tamarind Gravy - Katharikka puli Kuzhambu- Vankaya Pulusu


This is the most common kuzhambu prepared in my home using brinjal. One of my mom's fav curry with rice. As a kid never used to try pulusu and they always used to make an other curry or dhal for us. But now I try this with many other vegetables and love to have it with rice. My friends too here love my puli kuzhambu and I made this for lunch one day when they had come for our regular lunch get together.

Onion - 2 large chopped fine( can substitute with pearl/small onions if available)
Violet brinjal - 3 or 4 small
Tamarind - one small lime size
Turmeric powder - 1/4 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1/2 tbsp
Coconut paste - 1/2 cup
Salt as needed
Oil - 2 tbsp

For tempering:-

Gingelly oil - 1 tbsp
Mustard seeds, urad dhal and curry leaves.


I made this in large quantity , as a variation have added a tbsp of tomato paste. This will give a very good taste and color. Soak tamarind in water for 30 mts and extract a dilute pulp.
( Can sustitute the powders with home made curry powder )

Heat oil in a pan and add the chopped onions. Fry till golden brown. Next add thickly chopped brinjal and fry for a minute until the skin changes its colour. Next add all the powders and saute once. Immediately add the tamarind pulp along with a cup of water. Reduce heat and cook till it thickens and veggie is cooked. Next add the coconut paste along with some water and salt. Cook till the raw smell leaves. Temper with the tempering ingredients. Goes well with hot rice.

Usually any tamarind gravy tastes great the next day as the tamarind flavor changes and enhances the taste.

If adding tomato paste , then add then after frying the veggie and saute for a minute and then add the powders and follow the same. This gravy tastes good when the consistency of the gravy is thick for that I add in lot of onion and also fry till golden brown.