Kara kulambu is main curry, goes well with rice in Tamil cuisine. Recipe from MTR Kulambu masala !!
Serves: 3 – 4
For the paste:
1 green chilli
1 tomato (pick well ripe)
Make a paste of the above ingredients in a small mixer bowl. Do not add water when making the paste. Keep aside.
1 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon fenugreek seeds (uluva / methI)
6 curry leaves
10 shallots (small onion / chuvannulli)
Tomato – onion – green chilli paste
4 brinjal, cut into cubes or any other shape or drumstick (gently peel off the skin and cut into 2 – inch pieces)
2 teaspoon MTR Kulambu masala (or to taste)
1 - 2 tablespoon tamarind extract (soak small lemon sized tamarind in ¼ cup warm water for half an hour and extract 2 tablespoon tamarind juice) or 1 teaspoon thick tamarind paste
1 cup / 200 ml water (Indian standard measuring cup of 200 ml / 8 oz capacity)
½ teaspoon salt (or to taste)
1 teaspoon chopped coriander leaves (optional)
Heat oil in a pan / kadai on medium heat. Add mustard seeds. When the crackle, add fenugreek seeds, curry leaves and sauté on a low heat for 1 – 2 minutes until fragrant.
Add small onion and fry until pink color.
Add tomato – onion – green chilli paste. Stir well on a low heat for 2 – 3 minutes until the raw smell goes and well combined with onions.
Add brinjal (kathirikkai) and gently stir well on a low heat for 2 minutes.
Add MTR Kulambu masala, tamarind extract, 1 cup water and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until the brinjal (or drumsticks) well cooked / gravy thickens / dark red in color. Sprinkle chopped coriander leaves and serve with rice.