Thursday, July 8, 2010

Eggplant Tamarind Gravy

Eggplant Tamarind Gravy is popularly known as Pulikuzlambu in South India which is used as a side dish with rice. Steamed white rice with this gravy and poppodums goes well with each other. Tamarind is used in most of the South Indian dishes to give a sweet and sour taste. Tamarind is not only popular in India it is also well known in other parts of the world like Kenya, Nigeria ....
 Tamarind also has immense amount of medicinal values like stomach disorders, for general body pain, jaundice, as a blood tonic, skin cleanser and many more. To have a detail study about tamarind click here
Eggplant- 1
Onion- 1 medium sized finely chopped
Grated fresh coconut- 2 tbsp
Whole Almonds- 5 to 6
Red chilli powder-1 tsp
Coriander powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Tamarind- 1 lime size ball soaked in water or Tamarind paste- 1/2 tbsp
Salt as required
Oil-1/2 tbsp
Mustard seeds- 1/2 tsp
Urad dhal- 1/4 tsp
Methi seeds- 1/2 tsp
Curry leaves- 1 stalk
Grind together the coconut and almonds into a fine paste. Chop the eggplant into cubes and place them in a bowl of water to avoid discolouring. Heat the oil in pan, add the seasoning ingredients, first add the mustard seeds when it starts to splutter add the remaining ingredients one by one. Then add the onion and fry it until it becomes translucent, then add the chopped eggplant without any water, keep the flame in medium to slow and stir well, add the spices and stir again. Cover the pan and cook until the eggplant is softened. Now add the tamarind extract  which is been soaking in water or add the tamarind paste along with one cup of water.
   Stir well and allow it boil, now add the coconut paste, salt and mix well. Cover the pan and let it boil until oil floats on top or boil it for about 10 minutes. Switch off the flame.
Serve the curry warm with white rice and poppodums.
This recipe goes to the event Side Dish Show Down by  Cinnamon Spice and Everything Nice

This recipe also goes to the event Think Spice Think Fenugreek hosted by Priya originally started by Sunitha.



My Kitchen Antics said...

Wow eggplant in tamarind gravy...i have never heard or tried it before..i am such a huge fan of tamarind i can even eat them jus like that

Rach said...

Oh I always make puli kulumbu at mom, learnt it from my MIL. But, i dont almond and all. I add tomatoes for the gravy. Will post my version sometime. Looks yumm!

Menaga Sathia said...

சூப்பர்ர்,எனக்கு மிகவும் பிடித்த குழம்பு..

Akanksha said...

nice eggplant curry..using tamarind is new to me, will try this some time.Very well written recipe

Anonymous said...

I've always wanted to cook with tamarind but haven't had the chance yet. The gravy looks delicious!

Nitha said...

Nice one.. never tried this combination..

Satya said...

wow eggplant curry ,looks so rich n wonderful ...i know very limited versions of egg plant curries...i will surely try this

Priya Suresh said...

I can have this kuzhambu anytime, tangy gravy looks yummy..

Unknown said...

What a wonderful looking curry !!!

PranisKitchen said...

pulikulambu looks so deliicous.. liked the combination u r right best with rice

Suman Singh said...

WOW..eggplant curry looks delicious!

Suhaina said...

egg plant is my fav. i love in any form, but this curry looks too good. i will soon try this weekend.. thanks for sharing the recipe dear.

Vegetarian Zest said...

This is one mouth watering tangy recipe. Love it.

Reeni said...

This a lovely eggplant dish - looks so creamy and delicious! This is perfect for the Showdown - thanks for sending it over!

Di said...

Eggplant is a fav of mine. your curry looks delicious!


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