Kara kulambu

The kulambu has made with loads of spices..Stands best with rice,dosa and idly too…The recipe is mostly used in hotels/restaurants,quit easy to make…I used Manga and sundaikai vathal ,instead of veggies…Of course ,u can use can any fresh/dried vegetable. U can store it in the fridge and enjoy till it gets over…

To make masala powder
Toor dal/Tuvaram paruppu-1 tsp
Bengal gram dal/Kadala paruppu-1 tsp
Urad dal/Ulitham paruppu-1 tsp
Coriander seeds/Dhaniya-1 tsp
KhusKhus/Kasakasa-1 tbsp
Fenugreek seeds-1 tsp
Red Chillies-6
Asafoedia-1/2 tsp
Cinnamon stick-one inch

For Kulambu
Kathirikai/Brinjal-1/4 kilo,sliced
Tamarind-1 lemon size
Small onions-1 cup,sliced
Jaggery-1 tsp
Coconut-half,grated or
Coconut milk
Turmeric powder-1/2 tsp
Sesame oil-50 ml
Salt to taste

1.Dry roast all the masala ingredients, cool them and grind into fine paste along with the grated coconut

  1. Soak the tamarind in water for 20 minutes and extract the pulp with 4 cups of water.
    3.Heat a fry pan, add the oil, throw in the mustard seeds, small onions and the Brinjal and saute it for few mins.
    4.Add the tamarind water, ground masala paste and the turmeric powder.
    5.Close the lid and cook for 10-15 minutes in low flame.
    6.Add the salt, jaggery and off the flame.

1.If u r grinding the masala in ammikallu, the taste will reach another (best) level
2.Instead of brinjal, I used half cup of dried sundakkai and 3-4 dried mangoes, Just soaked them in hot water and added to the onions.
3.Instead of grated coconut, u can add coconut milk too
4.Add half tsp of chilli powder to it, if u want it more spicy, otherwise leave it as it is.

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