Kara kulambu

The kulambu has made with loads of spices..Stands best with rice,dosa and idly too…The recipe is mostly used in hotels/restaurants,quit easy to make…I used Manga and sundaikai vathal , instead of veggies…Of course, u can use can any fresh/dried vegetable. U can store it in the fridge and enjoy till it gets over…


To make masala powder

Toor dal / Tuvaram paruppu-1 tsp

Bengal gram dal/ Kadala paruppu -1 tsp

Urad dal / Ulitham paruppu-1 tsp

Coriander seeds / Dhaniya -1 tsp

KhusKhus / Kasakasa-1 tbsp

Fenugreek seeds -1 tsp

Red Chillies -6

Asafoedia -1/2 tsp

Cinnamon stick -one inch

For Kulambu

Kathirikai / Brinjal-1/4 kilo, sliced

Tamarind -1 lemon size

Small onions -1 cup, sliced

Jaggery -1 tsp

Coconut-half, grated or

Coconut milk

Turmeric powder -1/2 tsp

Sesame oil – 50 ml

Salt to taste


  1. Dry roast all the masala ingredients, cool them and grind into fine paste along with the grated coconut

2. Soak the tamarind in water for 20 minutes and extract the pulp with 4 cups of water

3.Heat a fry pan, add the oil, throw in the mustard seeds, small onions and the Brinjal and saute it for few mins

4.Add the tamarind water, ground masala paste and the turmeric powder

5.Close the lid and cook for 10-15 minutes in low flame

6.Add the salt, jaggery and off the flame


1.If you are grinding the masala in ammikallu, the taste will reach another (best) level

2.Instead of brinjal, I used half cup of dried sundakkai and 3-4 dried mangoes, Just soaked them in hot water and added to the onions

3.Instead of grated coconut , you can add coconut milk too

4.Add half tsp of chilli powder to it, if you want it more spicy, otherwise leave it as it is.

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