Discover the rich and fragrant flavors of Tamil Nadu with this irresistibly tangy and mildly sweet Kathirikai Puli Kulambu, a classic South Indian brinjal curry that is both soulful and comforting. Delicate baby brinjals are seared and simmered in a luscious gravy built from roasted coconut, sesame, and warming spices, all balanced beautifully with roasted aromatics and tamarind. Every taste transports you to a traditional Tamil kitchen, where regional spices create layers of flavor, perfect for pairing with soft chapatis or fluffy steamed rice.
What sets this brinjal curry apart is the perfect balance of tangy tamarind and subtle sweetness from jaggery, with a velvety masala base enriched by creamy coconut and an aromatic tempering in sesame oil. Tender baby eggplants soak up the gravy, making every bite juicy and packed with spice. Whether you’re serving it for a wholesome lunch or a flavorful dinner, this dish is sure to impress both brinjal lovers and skeptics alike, inviting you to savor the timeless taste of South Indian home cooking.
Tangy South Indian Brinjal Curry – Kathirikai Puli Kulambu
Print RecipeIngredients
- 4 tsp oil
- ¾ tbsp chana dal
- ½ tbsp urad dal
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp fennel / saunf
- ½ tsp pepper
- 1 tsp sesame seeds
- 4 dried red chilli
- 3 tbsp coconut
- ½ onion, sliced
- 3 clove garlic, crushed
- ½ inch ginger
- ½ tomato, chopped
- ½ cup water, to blend
- 3 tbsp oil
- 9 small brinjal / eggplant / baingain / kathirikai
- 1 tsp mustard
- ¼ tsp methi / fenugreek
- pinch hing / asafoetida
- few curry leaves
- ½ onion, finely chopped
- ½ cup tamarind extract
- ½ tsp jaggery
- ¼ tsp turmeric
- 1 tsp salt
- ½ cup water
- 2 tbsp coriander, finely chopped
Instructions
Preparation begins by heating a skillet with 3 tbsp oil. Add mustard seeds, fenugreek seeds, asafoetida, and curry leaves, letting them sizzle until aromatic.
Sauté the finely chopped onion until golden, infusing the oil with flavor.
Gently stir in the blended masala paste and cook for about 5 minutes to let the flavors meld and the raw aroma fade.
Pour in the tamarind extract, jaggery, turmeric, and salt, stirring well to create a smooth, tangy-sweet base. Adjust consistency to your liking.
Add the brinjals, which have been slit and lightly fried, along with water. Combine everything well.
Cover the pan and simmer gently over low to medium heat for 10-15 minutes, until the brinjals are silky soft and the oil rises to the top.
Finish by garnishing with fresh coriander leaves and serve hot with steamed rice or chapati for a classic South Indian meal.
Notes
Tips:
Always select tender, small brinjals for best results—they cook evenly and soak up the flavors beautifully., Lightly frying the slit brinjals before adding them to the curry helps retain their shape and deepens their flavor., For a dry version, simply reduce both the onion and tomato in the masala and skip extra water., Sesame oil gives the curry a traditional and robust aroma, but you may use any neutral oil in its place if necessary.
