Puli Curry | Puli Kulambu | Brinjal Curry | Kathirikai Kulambu
Puli Curry, also known as brinjal curry, is a popular South Indian side dish for biryani. It is a tangy and spicy dish that complements the flavors of biryani well. The curry is made with brinjal (eggplant) and a blend of spices, giving it a unique and delicious taste. It is often served alongside biryani to enhance the overall dining experience.
The preparation of puli curry involves roasting and grinding whole spices, such as dry chilli, cumin seeds, fennel seeds, fenugreek seeds, and coriander seeds, to create a homemade ground spice mix. Tamarind pulp is also used to impart the tangy flavor to the curry. The dish is typically cooked with a tempering of mustard seeds, shallots and curry leaves.
The tanginess and sweetness of the puli curry pair well with the spiciness of biryani, making it a popular choice as a side dish in South Indian cuisine. The simplicity and quick cooking time of the dish make it a convenient accompaniment for biryani and other rice-based meals.
Overall, puli curry is a flavorful and versatile dish that adds a delightful dimension to the dining experience when served alongside biryani.
Puli Curry
Ingredients
- Brinjal - 1 (small, chopped)
- Yellow Cucumber - 1 (small, chopped)
- Thick Tamarind Pulp - ¼ cup
- Salt
- Turmeric Powder - 1 tsp
TO DRY ROAST:-
- Dry Chili - 3 to 4
- Coriander Seeds - 1 tsp
- Fennel Seeds - 1 tsp
- Cumin Seeds - 1 tsp
- Fenugreek Seeds - 1 tsp
TO TEMPER:-
- Coconut Oil - 1 tbsp
- Shallots - 2 (chopped)
- Mustard Seeds - 1 tsp
- Curry Leaves
Instructions
- Cook the vegetables, adding salt, turmeric powder and adding half a cup of water. Cook until the vegetables are cooked well and turn very soft in texture. You can also pressure cook the vegetable on low flame till 1 to 2 whistles and let the steam lower itself. Cook uncovered until the water reduces.
- Meanwhile, dry roast dry chili, coriander seeds and fennel seeds on low flame until it leaves a good aroma. Let it cool and crush. Keep it aside.
- Dry roast cumin seeds and fenugreek seeds for a minute on low flame and crush it after cools. Keep it aside.
- Add tamarind pulp and cook until it incorporates well into the vegetables. Check sourness and add more pulp if needed. Adjust salt level too.
- Add dry chili - coriander seeds - fennel seeds crushed mix and mix well. Stir and cook for about a minute.
- Now, add the cumin seeds and fenugreek crushed spices and mix again. Stir and cook for about a minute. Remove the gravy from the flame.
- For tempering, to the hot coconut oil, splutter mustard seeds, sauté onion for a few seconds and add curry leaves. Pour it over the gravy and mix.
