PULI KULAMBU

                     PULI  KULAMBU 

Puli kulambu is one of the famous south Indian receipe which is favourite for most of them.

There are many methods in doing puli kulambu. Each of them a unique style of doing it. Even i do puli kulambu in two to three different types. Here iam going to share one of my favourite version.

           

INGREDIENTS

Brinjal - 5

Potato - 1 (big ) 

Tamarind - 1 small lemon size  (soaked )

Gingelly oil - 3 tbsp 

Mustard - 1tsp 

Curry leaves -1 strand 

Gingelly oil - 3 tbsp 

TO GRIND 

 

Shallots - 10 nos 

Tomato -1 

Sambar powder - 1 tbsp 

Salt - to taste 

Coconut (shredded) - 3 tbsp 

PROCEDURE 

- Grind all the to grind ingredients into coarse paste by adding little water

- In a kadai add oil add in chopped brinjal and saute till it becomes soft and keep aside 

- In a claypot kadai add in gingelly oil once heat add in mustard 

- Add in curry leaves and let it temper 

- Add in grounded paste and saute till the oil seperates from the sides 

- Add in chopped potatoes and saute till it gets cooked well

- Add in tamarind juice and saute for 2 seconds and add in water 

- Adjust the salt and allow it to boil 

- Once it gets to good boil add in sauted brinjals 

- Allow it to boil till it reaches the consistency. 

SERVING SUGGESTIONS 

- Serve with white rice drizzle some ghee and appalam 

TIPS 

- Brinjals and potatoes can be replaced with lady's finger, drumstick, Bitter gourd. 

STEP BY STEP PICTURES 

In a kadai add in oil and brinjals and saute till it gets cooked 

In a claypot kadai add in gingelly oil 

Add in mustard 

Add in curry leaves 

Add in ground paste and saute well 

Add in chopped potatoes and saute till it cooks well 

Add in tamarind juice and water

Once it comes to good boil add in cooked brinjals and adjust the consistency by adding water 

Once boiled nicely adjust the salt at this step add in 1/2 tsp of sugar its optional. 

Serve hot with white rice drizzle some ghee and appalam