Ennai Kathirikkai Kuzhambu

Ennai Kathirikkai Kuzhambu:

My husband likes brinjal in any format whereas I take it only when it kothusu or kolakari.Mom makes lovely dry ennai kathirikkai. I have just combined her style my way of cooking brinjal and come out with recipe. Actually one of my friends named Sangeetha Blessvin had asked me for this recipe. Hence I chose to cook and post it here. The following quantity will serve 2 servings.

Ingredients:




Ennai Kathirikkai Kuzhambu:

• Brinjals-4
• Shallots-5 to 6
• Garlic-5
• Tamarind- A small lemon sized
• Tomato-1 medium sized(Finely chopped)
• Sambhar powder-1/4 tsp
• Red Chilly Powder-1/4 tsp
• Coriander Powder-1/4 tsp
• Salt-To taste
• Oil – to cook

To dry roast and grind:

• Red Chilly-2
• Channa Dhal-1/2 tsp
• Fried gram dhal-1/2 tsp
• Channa-1/4 tsp
• Coriander seeds-1/2 tsp
• Cumin seeds-1/2 tsp
• Pepper corns-5
• Fenugreek-Less than 1/4 tsp
• Groundnut-1/4 tsp
• Urad dhal-1/4 tsp
• Coconut grated-1/2 tsp
• Curry leaves

To temper:

• Mustard seeds-1/4 tsp
• Urad dhal-1/4 tsp
• Curry leaves

Ennai Kathirikkai Kuzhambu:

Procedure:

1.Wash Brinjals(Choose baby brinjals) and cut it in cross section fashion. Set aside by immersing in water.

2.Make tamarind extract(Around a cup) in hot water.

3.Dry red chilly and coconut separately first. Then dry roast the remaining items and leave it to cool.

4.Once cooled make a fine powder out of it.

5.Now stuff this powder in the brinjals and let it marinate for 20 minutes.

6.Heat a kadai,add oil and temper.

7.Now add the stuffed brinjals and gently saute those.( Carefully do this as they shouldn’t break so early)

8.Then add the shallots,tomato,garlic and saute well.

9.Add red chilly,sambhar,coriander powder,remaining masala powder and give a quick stir such that all masala gets coated well.

10.Pour water and let it cook. The gravy has to boil well

11.When the brinjals are cooked to half, add salt and give a gentle stir.

12.Add tamarind extract when the brinjals are completely cooked.

13.Let the kuzhambu get boiled well in medium flame until the oil starts separating.

14.When the entire oil added begins to float and gravy thickens,switch off the kadai.

15.Serve it hot with rice and ghee/gingelly oil

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P.S:

My brinjals are not baby brinjals. Try your recipe with baby brinjals only.

Add gingelly oil only for cooking if you want the real flavour of the gravy.

Be careful while dry roasting ingredients. None of the ingredients should turn black.

You can skip adding curry leaves while roasting.

I had to throw 2 brinjals as it had worms. So please be careful before cooking.

The more it boils the more flavour it adds.

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