Kathirikkai Vendakkai Kara Kulambu / Brinjal Okra Spicy Gravy

I made this kulambu long back and asusual forgot to post then. Am a big big fan of kara kulambu and puli kulambu ,nothing beats the combo of appalam and this gravy..Yummy. But my mom, she makes awesomely a good variety of this one,u won't believe ,it would be like super concentrated sweet as well as sour gravy and more appealing too. Hmm Miss my mom !!!

Ingredients :

Okra -- 5 nos. ( I used frozen, so added whole )
Brinjal -- 4 nos.
Shallots -- 5 nos.
Turmeric Powder -- a pinch
Red chilli powder  -- 1/2 to 1 tsp (acc to taste)
Coriander Powder -- 3 tsp
Salt -- to taste
Thick tamarind pulp-- 2 tsp
Tomato -- 1/2 no.

For seasoning :

Oil -- 1 tbsp (preferably Sesame oil )
Mustard seeds -- 1 tsp
Fenugreek seeds -- 1/2 tsp
Curry leaves -- 1 sprig

To grind :

Shredded coconut -- 1/3 cup
Fennel seeds -- 1/2 tsp
Tomato -- 1 no.
Onion --chopped -- 1/2 handful

Method :

Grind the items given in the table to a fine paste and keep aside. Chop the brinjals vertically ,like an inch thickness and put it in water. Chop the okra as well. Fry the okra's seperately in a tsp of oil for 2 minutes and keep aside.Pour the remaining oil and heat it.Pop the mustard seeds and then dump in the fenugreek seeds and curry leaves.Add the onions ,tomato (half)and fry them in the oil for a minute.Add the chopped brinjals and scald well for 2 minutes.. Once it's done add the tamarind pulp dissolved in water and add all the dry powders (turmeric powder,red chilli powder,coriander powder,salt) Mix well and give it a boil. Add the ground paste and combine well. add enough water and let it boil for 2 to 3 minutes. Finally add the okra & simmer in the gravy so that they get to know each other and absorbs the flavour as well. Switch off and njoy with hot steaming rice....

Happy eating !!!




Meet the author

My Photo
Kuala Lumpur, Kuala Lumpur, Malaysia
A cool chatter box who always bugs everyone around & a good friend who stepped into a new world called BLOGGING..