Ennai kathrikkai Kuzhambu, recipe updated with video. Ennai kathrikkai kulambu is a popular South Indian gravy, Brinjal is stuffed with freshly made spices and cooked in tamarind gravy. This is an exotic South Indian gravy pairs well with plain rice and a simple appalam. We can make this recipe without the addition of small onions and make it a no garlic no version.
For the spice powder
Coriander seeds 1/2 tblsp
Chana dal 1/2 tblsp
Urad dal 1/2 tblsp
Whole black pepper 1/2 tsp
Red chili 2
Toor dal 1/2 tblsp
Coconut 1 tbslp (optional)
Garlic 1 clove (optional)
Other Ingredients:
Sesame oil 3 tblsp + 3 tsp
Mustard seeds 1/4 tsp
Eggplants | brinjal 10
Small onions a handful
Tamarind a gooseberry size
Sambar powder 3 tsp
Turmeric powder 1/2 tsp
Salt as needed
Mustard seeds 1/4 tsp
Curry leaves few
Video of how to make Ennai kathrikkai kuzhambu
METHOD:
Ennai Kathrikkai kuzhambu
- Recipe Cusine: Indian
- Prep Time: 20 Minutes
- Cook time: 20 Minutes
- Serves: 4
- Author: Jeyashri
- Recipe Category: Lunch | Dinner
- Description: Brinjals stuffed with fresh spice mix and cooked in flavourful tamarind gravy.
Coriander seeds 1/2 tblsp
Chana dal 1/2 tblsp
Urad dal 1/2 tblsp
Whole black pepper 1/2 tsp
Red chili 2
Toor dal 1/2 tblsp
Coconut 1 tbslp (optional)
Garlic 1 clove (optional)
Other Ingredients:
Sesame oil 3 tblsp + 3 tsp
Mustard seeds 1/4 tsp
Eggplants | brinjal 10
Small onions a handful
Tamarind a gooseberry size
Sambar powder 3 tsp
Turmeric powder 1/2 tsp
Salt as needed
Mustard seeds 1/4 tsp
Curry leaves few
Video of how to make Ennai kathrikkai kuzhambu
METHOD:
- Soak the tamarind in hot water for 10 minutes. Extract the tamarind juice using 1 and 1/2 cup water.
- Dry roast all the items except coconut till golden brown.
- If using coconut, dry roast them separately.
- Allow it to cool and make it into a fine powder.
- Slit the brinjals into 4 parts. Do not cut this fully.
- Stuff the spice powder into this and keep it aside. Repeat this for rest of the brinjals.
- In a pan add oil and sesame oil. Throw in the mustard seeds and curry leaves.
- Peel the skin of small onion and add this and fry till it turns golden brown color.
- Add the stuffed brinjals and fry for sometime.
- Now add the tamarind extract.
- Add in the sambar powder, turmeric powder, salt.
- Boil for 10 mins till you reach the right consistency.
- When it is done, transfer to a serving bowl and add a tsp of sesame oil on the top.
- Enjoy with any kootu of your choice.
