Ennai kathirikkai kuzhambu (Version 2)

Written by: Shanthi Muthuvel

Ennai kathirikkai kuzhambu is a popular South Indian gravy, as name indicates oil will float on this prepared gravy which tastes heavenly and divine. I have already posted ennai kathirikkai kuzhambu which is stuffed with homemade masala, but this one is very simple and tasty without any stuffing.

Ennai kathirikkai kuzhambu pic 1

Ingredients:

Serves : 4 to 5 people

      • 7 or 8 nos – Brinjal / eggplant / kathirikkai (very small)
      • 5 to 6 nos – Sambar onion / shallots (chopped finely)
      • 2 nos – Garlic (chopped finely)
      • 1 no – Tamarind (gooseberry sized)
      • 1 small piece - Jaggery
      • Salt to taste
      • 2 tbsp – Oil

For grinding:

      • 10 nos – Sambar onion / shallots
      • 2 small – Tomatoes (chopped)
      • 4 to 5 tbsp – Grated coconut
      • 1/4 tsp – Turmeric powder
      • 1 tsp – Red chilli powder ( or add as needed)
      • 1 1/2 tsp – Coriander powder
      • 1 tsp – Oil

For seasoning:

      • 1 1/2 tbsp – Sesame oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / Ulunthu
      • 2 pinches – Fenugreek seeds
      • 2 nos – Dry red chillies
      • 4 or 5 nos – Fresh curry leaves

Ennai kathirikkai kuzhambu process 1

Ennai kathirikkai kuzhambu process 2

Ennai kathirikkai kuzhambu pic 4

Preparation method:

  1. Soak tamarind in warm water and squeeze out the pulp. Set aside.
  2. Wash brinjals, put an X mark on back side of each brinjal and check for any worms. Also do not remove the whole stem on the top of brinjal, just cut little bit as shown in the picture.
  3. Heat oil in a pan, add cut brinjals and cook over low flame stirring it now and then. Cook until they are 3/4 done. Remove them from fire and set it aside.
  4. In the same pan, add oil if require, add sambar onion and tomato, saute until translucent. Followed by turmeric powder, red chilli powder and coriander powder, saute until raw smell goes. Finally add grated coconut and saute for few seconds. Switch off the stove and allow them to cool completely, grind them to puree.
  5. Heat oil in a pan, season with items given in the list for seasonings. Add chopped onion and garlic along with required salt, saute until they are slightly golden brown in color.
  6. Then add onion, tomato and coconut paste and mix well. Cover with the lid and let it cook for 5 to 6 minutes. Next add tamarind juice and required water (approximately 1 to 11/2 cup), mix well and cook for 5 to 6 minutes.
  7. Add jaggery, once it comes to boil add sauteed brinjal, required salt, mix it well and cook for few minutes or until you reach desired consistency and brinjal is well cooked, Switch off the stove and serve with hot rice and appalam.

Ennai kathirikkai kuzhambu pic 2

Notes:

  • Sesame oil is must for this recipe, because it gives nice flavor and aroma. Also whenever we make puli kuzhambu, it is good to add sesame oil or gingelly oil.
  • Cook cut brinjals over low flame, continue stirring until it is well cooked both inside and outside.
  • Choose baby brinjals, i used small purple brinjals.

Ennai kathirikkai kuzhambu pic 3

 

4 comments:

  1. so delicious the kuzhambhu looks.. i have prepared the same kinda method once but not with sesame oil.. i heard the taste of kuzhambhu will increase if we add gingelly oil.. This one makes me drooling.. will try this method for sure...

    ReplyDelete
  2. Looks very delicious.. nice pics..

    ReplyDelete
  3. The recipe reminds me of a marathi dish which we I love to make at times, just that it's with peanuts. Gotta try your south Indian dish sometimes. I wish I could remember the name, it is so long.

    ReplyDelete

Thanks for leaving your comments.