Published: · Modified: by Radhika · This post may contain affiliate links · 36 Comments
Jump to Recipe
Chettinad Kara Kulambu recipe with step by step photos. Spicy finger licking kulambu using brinjals, drumsticks and freshly ground spice paste to serve with rice for lunch from the Chettinad cuisine.
Despite having a host of finger licking vegetarian dishes, Chettinad Cuisine is somehow known only for its non-vegetarian dishes across the World, which I think is such a pity.
With clever use of spices and the method, chettinad cuisine stands out from its contenders. Almost all the preparations are not only easy to make but alsohealthy and nutritious.
This Chettinad Kara Kulambu is one such example which is finger licking good that I make at least once a week for lunch and a must in the lunch spread whenever there are any guests at home.
The Thatta Payaru (Black eyed beans) used in this kulambu though optional, adds the much needed protein to your diet if you happen to be a vegetarian. If you do not have at hand, omit using it. As I often make karamani sundal for the kids snack box, I always have some stored in the refrigerator.
I never use store bought Kulambu Milagai Powder but instead use a mix of homemade red chilli, coriander andsambar powder which have always worked out well for me. If you do mind then you can use the store bought powder itself.
Chettinad Kara Kulambu Recipe with step by step photos:
Preparation:
Soak tamarind in ½ cup hot water for 15 mins. Extract pulp and keep aside.Soak poppy seeds (khus-khus) and cashew nuts in 3 tablespoon hot water and keep aside.
Slit brinjals length wise and keep it immersed in water.Cut the drumsticks into finger length size.Peel the skin of the sambar onions and garlic and keep it ready.
1. Heat a pan with oil. Add the mustard seeds, when they splutter add the cumin seeds and pepper corn and roast for ½ a minute.
2. Add the sambar onions (shallots), garlic and sauté till the onions turn pink.
3. Add brinjals, drumstick and sauté well so that they are all coated with oil. Close with a lid and let them all in cook in their own steam and oil for 2-3 min. Mix in between once. By now the vegetables would have been ¾th done.
4. Add sambar powder, red chili powder, turmeric powder, coriander powder and sauté over low flame for 1 minute.
5. Take care not to burn the spice powders. Add tamarind extract and mix well.
6. Add boiled black eyed peas (karamani), curry leaf, salt and ¼ cup of water and mix well. Let it come to a boil. Close with a lid and let it cook for 4-5 mins over medium flame or till the vegetables are fully cooked and done.
7. In a mixie jar, add the soaked poppy seeds and cashew nuts with water, add grated coconut, fennel seeds and grind to a smooth paste.
8. Add the ground paste to the pan and mix well. If the mixture is thick add upto ¼ cup water to adjust the thickness.
9. Let it cook for 2-3 mins. Chettinad Kara Kulambu is ready.
10. Garnish with coriander leaves and serve with steaming hot rice mixed with a dash of ghee.
If you loved this recipe, tap --> Rate to give us a 5 star rating!
If you have tried this recipe or have any more queries, do leave a comment :)
Chettinad Kara Kulambu Recipe details below:
Recipe
Chettinad Kara Kulambu Recipe
Chettinad Kara Kulambu with drumsticks and brinjals to serve with rice for lunch.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time : 15 minutes mins
Cook Time : 30 minutes mins
Total Time : 45 minutes mins
Servings : 4
Course : Main
Cuisine : South Indian
Author : Radhika
Ingredients
- Brinjal – 4
- Drumstick – 1
- Black Eyed Peas or Karamani - ¼ cup
- Sambar onion or Shallots - 10 to 15
- Garlic – 8 to 10 pods
- Tamarind – small lemon size
- Turmeric powder – ¼ tsp
- Sambar powder – 1 tsp levelled
- Red chili powder – 1 tsp heaped
- Coriander powder – 2 tsp heaped
- Curry leaf – 1 sprig
- Mustard seeds – 1 tsp
- Cumin seeds – ½ tsp
- Whole Black pepper corns – 4
- Salt – to taste
- Sesame oil – 3 tbsp
To be ground to a paste:
- Grated fresh coconut – ¼ cup
- Fennel seeds – 1 tsp
- Poppy seeds or Khus-Khus - ½ tsp
- Cashew nuts – 5
Instructions
Preparation:
Soak tamarind in ½ cup hot water for 15 mins. Extract pulp and keep aside.
Soak poppy seeds (khus-khus) and cashew nuts in 3 tablespoon hot water and keep aside.
Slit brinjals length wise and keep it immersed in water.
Cut the drumsticks into finger length size. Peel the skin of the sambar onions and garlic and keep it ready.
How to make Chettinad Kaara Kulambu:
Heat a pan with oil. Add the mustard seeds, when they splutter add the cumin seeds and pepper corn and roast for 3 sec.
Add the sambar onions (shallots), garlic and sauté till the onions turn pink.
Add brinjals, drumstick and sauté well so that they are all coated with oil.
Close with a lid and let them all in cook in their own steam and oil for 2-3 min.
Mix in between once. By now the vegetables would have been ¾th done.
Now add sambar powder, red chili powder, turmeric powder, coriander powder and sauté over low flame for 1 minute.
Take care not to burn the spice powders. Add tamarind extract and mix well.
Add boiled black eyed peas (karamani), curry leaf, salt and ¼ cup of water and mix well. Let it come to a boil.
Close with a lid and let it cook for 4-5 mins over medium flame or till the vegetables are fully cooked and done.
In a mixie jar, add the soaked poppy seeds and cashew nuts with water, add grated coconut, fennel seeds and grind to a smooth paste.
Add the ground paste to the pan and mix well. If the mixture is thick add upto ¼ cup water to adjust the thickness.
Let it cook for 2-3 mins. Chettinad Kara Kulambu is ready. Take the pan off the stove.
Garnish with coriander leaves and serve with steaming hot rice mixed with a dash of ghee.
Notes
Using sesame or gingelly oil gives authentic taste and flavor. Use any vegetable oil if you do not like its flavor.
Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!
