Saturday, February 25, 2012

Karuvattu Kulambu or Karuvadu Kulambu

Nethili Karuvattu Kulambu" is a mouth watering curry from the state of Tamil Nadu, India. It goes very well with Plain Rice, Curd Rice, Idli/Dosai.


Nethili - 50 gms
Brinjal - 4
Drumstick - 5 cut pieces
Mochai - 25 gms
Small Onions or Shallots - 10 (cut into two-halves)
Tomato - 1 (diced into 8 pieces)
Turmeric Powder - 1/2 tsp
Home made Kulambhu Podi - 4 tsp (Chilli Powder + Dhaniya Powder)
Sea Salt - to taste
Tamarind juice - a small cup

To Season
Gingilee Oil - 3 tbsp
Fennel Seeds - 1 tsp
Mustard Seeds - 1/4 tsp
Split Urad Dhal - 1/4 tsp
Fenugreek Seeds - 8 to 10
Curry Leaves - few
Garlic Pods - 6 to 8


Soak the Dry Nethilies for 15 minutes. Wash it thrice or more if required.
Add little of turmeric powder, kulambu podi and keep it aside.

Make a thick paste with the remaining turmeric powder, home made kulambu podi with water and keep it separately.

Heat 2 tbsp of gingilee oil in a saucer pan. Add items given in To Season one-by-one.

Add the Onion shallots and saute for 2 minutes. Now add the diced domatoes and saute till it leaves out oil.

Add the mochai, brinjal & drumstick pieces. Saute till you find the brinjal turning its colour.

Add the marinated dry nethilies and saute for few minutes.

Now add the thick paste and allow it to boil in high flame for 3 to 5 minutes.

Add the tamarind juice, water and cook it in medium flame till you find the bubbles.

Now add 1 tbsp of oil and simmer the flame.

Transfer the Nethili Karuvattu Kulambu and serve it with hot rice.