I have tasted ennai kathirikai kuzhambu at my friends place and instantly fell for it as I love brinjals. Since then I had been wanting to try this recipe and finally a day came too…..I had bookmarked this recipe, tried it few weeks back and it came out soo good. Have it with rice and kootu the best combination.
I am struggling to come out of the holiday syndrome…..grrr hope I be back to the routine soon. After the trip all I wanted is just rasam and potato curry which is my comfort food anytime.Do watch out for my next post for the travel and food pics 🙂
Ennai Kathrikkai Kulambu Recipe – Ingredients
Small Brinjals – 6 to 7
Tamarind Extract – 1.5 cups(lemon sized tamarind)
Sambar Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Sesame Oil – 3 tbsp
Salt – to tasteSpice powder for stuffing :
Coriander Seeds – 1/2 tbsp
Channa Dal – 1/2 tbsp
Toor Dal – 1/2 tbsp
Dry Red Chilli – 1
Sesame Seeds – 1/2 tbsp
Coconut – 1 tbsp (grated)To temper :
Mustard Seeds – 1/2 tsp
Curry leaves – 1 sprig
Small Onion – 10
Garlic – 1 pod
Hing – a generous pinch
Method:
1.Dry roast the ingredients listed under ‘To roast and grind for the spice powder’ till golden brown. Then grind it to a semi fine powder.Set aside.
2.Choose baby brinjals, rince them once.Put a plus mark in each brinjal(check for any worms) then stuff the spice powder into the plus mark. Repeat this for all the brinjals.Reserve the remaining spice powder for the kuzhambu.
3.In a pan add sesame oil – add mustard seeds let it splutter then add small onions, curry leaves, garlic and hing allow it slightly brown. Then add the stuffed brinjals and saute till it shrinks. Then add the tamarind extract,required salt and allow it to boil for 3 mins.
4.Check if brinjal is cooked.Then add the spice powder, turmeric and sambar powder. Add 1/4 cup water if it becomes thick. Allow it to boil for 10mins or until it reaches the desired kulambu consistency and oil separates.
Serve hot with steamed rice, tastes heavenly.
My Notes:
- Preferably use a non stick pan so that brinjals gets roasted well without sticking.
- Sesame oil is good for health so add it generously. Take care to boil well till oil separates, thats the speciality of this kulambu.
- The spice powder can be made in advance and refrigerated for future use.
- Choose baby brinjals, you can use wither green or purple brinjals.
DivyaGCP says
October 3, 2012 at 4:05 pmLove Ennai Kathirikka kuzhambu.. My favorite.. Am drooling here seeing the pictures..
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Uma Ramanujam says
October 3, 2012 at 4:26 pmI like it when my grandma prepares it. Like your version. Stuffed brinjal picture is very good.
APARNARAJESHKUMAR says
October 3, 2012 at 5:01 pmwonderfully presented ! waiting for the tour photos!
Archana says
October 3, 2012 at 5:03 pmBeautiful pictures.
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Hamaree Rasoi says
October 3, 2012 at 5:19 pmSimply mouthwatering and delicious kulambu. Looks tempting.
deepa
Satya says
October 3, 2012 at 5:33 pmwow delicious kulambu…ur beautiful pock makes me hungry…
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Krithi Karthi says
October 3, 2012 at 6:15 pmLovely presentation as always…!
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Angie's Recipes says
October 3, 2012 at 6:17 pmThis is so delicious and healthy as well.
Rohini says
October 3, 2012 at 8:33 pmJust finished my lunch and here I am drooling at your delicious kozhambu!! Your pics are just amazing dear, and so are your recipes!! This one, all I need is some steaming rice and that bowl would be empty in minutes 😉
Kitchen Queen says
October 3, 2012 at 8:50 pmwill make it and let u know.
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Priya says
October 3, 2012 at 9:48 pmSeriously wish to have this fingerlicking kuzhambu for my tomorrow's lunch..YUmm..
divya says
October 3, 2012 at 10:07 pmWow ! Really its tempting me to taste it right now 🙂
Saraswathi Tharagaram says
October 3, 2012 at 10:21 pmSuper tangy gravy…Lovely pictures.
Vardhini says
October 4, 2012 at 12:21 amWe make a dry dish with stuffed brinjals. Kuzhambu looks yummy.
RAKS KITCHEN says
October 4, 2012 at 1:20 amlooks super tempting, never tried before!
Nivedhanams Sowmya says
October 4, 2012 at 1:52 amAuthentic and yummy!!!
Sowmya
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Nagalakshmi V says
October 4, 2012 at 2:47 ami love this too, even though it takes me a bit longer to prepare than most other curries.
Veena Theagarajan says
October 4, 2012 at 3:14 amVery nice.. I normally do the stuffing only for the fry … So tempting
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runnergirlinthekitchen.blogspot.com says
October 4, 2012 at 3:27 amLove that pic with cut brinjal's with the stuffing.. what lovely colours!
Mouth watering gravy!
Chitra says
October 4, 2012 at 4:36 amwow, i crave for this gravy. Its been a long time i made this.. Loved the last click 🙂
Sangeetha Nambi says
October 4, 2012 at 5:00 amLove this traditional stuffed curry….
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roses says
October 4, 2012 at 5:51 amIt’s a lip smacking platter
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jeyashrisuresh says
October 4, 2012 at 6:13 amVery nicely presented. One of my most fav kuzhambhu. Thanks for trying out the recipe from my space.
Saraswathy Balakrishnan says
October 4, 2012 at 7:34 amyummy gravy with eggplants:)
Saraswathy Balakrishnan
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sowmya's creative saga says
October 4, 2012 at 1:24 pmI recently posted a ennai kathrikkai curry In my space..should try out kuzhumbu sometime..looks yumm
M D says
October 5, 2012 at 6:35 amBeautiful dish, seems delicious and yumm!
Sapthanaa Balachander (Alias) Abilashini says
October 5, 2012 at 2:45 pmmy most fav!
Yummy kitchen says
January 24, 2013 at 9:42 amI tried it for the first time..it was delicious.me and my hubby loved it..thank u so much..
Priya says
February 2, 2013 at 9:55 amdelicious one. it came out well in first time. thanks
Priya says
February 2, 2013 at 9:56 amcame out well in first time. thanks
Sheela Belin says
March 13, 2013 at 12:49 pmsharmi can i make it without sesame seeds
Sharmilee! :) says
March 14, 2013 at 6:15 amYes you can but sure it will affect the flavour of the curry
Anand B says
April 10, 2014 at 12:55 pmI tried this curry,it came out so well. Very yummy.
abinaya says
June 25, 2014 at 5:23 pmLooks very tempting.tomorrow going to try it. Will try and say how it was.
Raji Hari says
November 3, 2015 at 3:53 pmHi Sharmi. I tried this recipe and it was delicious. As u mentioned , sesame seeds gives a lot of taste. Best part is its healty too. Appreciate ur efforts and keep rocking ??