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    Home » Recipes » Kuzhambu & Other gravies

    Ennai kathirikai kuzhambu recipe

    October 13, 2016 by Raks Anand 11 Comments / Jump to Recipe

    Ennai kathirikkai kuzhambu is a gravy in which brinjals are stuffed with flavourful fresh ground masalas and sauteed in lots of oil and when we make gravy (kuzhambu), until the oil oozes out.

    ennai kathirikkai kuzhambu

    I have been looking for a recipe like this for long time. My mom makes a version, but we never use this much oil, and it’s more of a no onion no garlic pepper kuzhambu.

    I love it a lot, but wanted to try this version. My friend Sujithra who is a wonderful cook, shared me this recipe when I asked for.

    Since I am making this for first time, I had many doubts, which she explained me patiently.

    Thank you Suji, for being sweet as you always are. I was supposed to post this few days back. Just back from vacation and still the hangover is there😋.

    ennai-kathirikkai-kulambu

    Instructions

    1. Take the dry ingredients first. Heat a kadai with oil, Urad dal, chana dal, coriander seeds, red chilli, black pepper, fenugreek seeds until golden and lastly add jeera to it.
    2. Give it one stir and transfer to a plate.
    1-roast

    3. Add garlic and onion first and fry until fragrant. Add tomato, curry leaves, coriander leaves and sautee until tomato is soft.

    Now add coconut and fry for a minute. You can roast each ingredients separately, but I did this way. Cool down completely.

    Soak tamarind in hot water and extract tamarind juice (with 1 & ½  cups water)

    saute

    4. Grind all the above fried ingredients to smooth paste along with salt.  Clean and cut off brinjal’s stem part.

    At the bottom, slit into 4, check if it is good and stuff the masalas inside. Reserve the remaining masala paste.

    3-stuff

    5. Repeat to all brinjals and arrange in a plate. Heat a pan with oil and temper with mustard.

    Add 4 finely chopped shallots and ½ a tomato and sautee well. Arrange the brinjals in the pan and top with sesame oil.

    Let it get cooked well in medium flame.

    4-brinjal

    6. Turn in between for even cooking. Once done, add the remaining masala paste.

    Pour in the tamarind extract, turmeric and adjust water consistency, salt and boil until oil floats on top.

    5-ready

    Goes well with rice, I had with rice and beans curry.

    ennai kathirikkai kuzhambu
    ennai kathirikkai kuzhambu
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    Ennai kathirikkai kuzhambu recipe

    Ennai kathirikkai kuzhambu is a gravy in which brinjals are stuffed with flavourful fresh ground masalas and sauteed in lots of oil and when we make gravy (kuzhambu), until the oil oozes out. I have been looking for ennai kathirikkai kuzhambu recipe like this for long time.
    Course Main Course
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings 4 people
    Cup measurements

    Ingredients

    • 10 Brinjal
    • 4 Small onion Shallots
    • ½ Tomato
    • 1 Tamarind
    • ¼ teaspoon Turmeric
    • Salt
    • ¼ cup Sesame oil

    For masala

    • 2 teaspoon Oil Use from above
    • 1 tablespoon Urad dal
    • 1 & ½ tablespoon Chana dal
    • 1 & ½ tablespoon Coriander seeds – 1 & ½ tbsp
    • 6 Red chilli Medium spice
    • ¼ teaspoon Fenugreek seeds
    • 1 teaspoon Black pepper
    • 2 teaspoon Cumin seeds
    • 4 Garlic Large variety
    • 10 Shallots
    • 2 Tomato
    • 2 sprigs Curry leaves
    • 2 tablespoon Grated coconut
    • 2 tablespoon Coriander leaves

    To temper

    • 2 teaspoon Oil Use from above
    • ¾ teaspoon Mustard – ¾ tsp
    Prevent your screen from going dark

    Instructions

    • Soak tamarind in hot water and extract tamarind juice (with 1 & ½  cups water)
    • Take the dry ingredients firstly. Heat a kadai with oil.
    • Add urad dal, chana dal, coriander seeds, red chilli, black pepper, fenugreek seeds until golden.
    • In goes cumin lastly. Give it one stir and transfer to a plate.
    • In little oil, add garlic and onion first and fry until fragrant.
    • After that add tomato, curry leaves, coriander leaves and sautee until tomato is soft.
    • Then add coconut and fry for a minute. You can roast each ingredients separately, but I did this way. Cool down completely.
    • Grind all the above fried ingredients to smooth paste along with salt. 
    • Clean and cut off brinjal’s stem part. At the bottom, slit into 4, check if it is good and stuff the masalas inside.
    • Reserve the remaining masala paste.
    • Repeat to all brinjals and arrange in a plate.
    • Heat a pan with oil and temper with mustard.
    • Add 4 finely chopped shallots and ½ a tomato and sautee well.
    • Arrange the brinjals in the pan and top with sesame oil. Let it get cooked well in medium flame.
    • Turn in between for even cooking.
    • Once done, Add the remaining masala paste.
    • Pour the tamarind extract, turmeric and adjust water consistency, salt and boil until oil floats on top.
    • Switch off and garnish some fresh curry leaves (optional)

    Notes

    • Water consistency can be adjusted as per you want how the gravy to be. I like it thick so made it thicker.
    • I used bit less of oil, but next time sure going to add ¼ cup as mentioned. 
    • Make sure to balance tamarind, spice and salt.
    • I cooked the brinjals covered, but it is optional.
    • Do not cut the brinjals until bottom. Just cut half way plus little more down, otherwise will break after it gets cooked. Also do not over cook the brinjals.
    • Use medium sized round brinjals for best looks and results.
    • I know it’s a lot of masala to roast and grind, but that’s the specialty of the recipe. Once you gather the ingredients, it’s done easily.
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    Reader Interactions

    Comments

    1. PRIDERA

      October 14, 2016 at 12:13 am

      Awesome recipe .... same stuffing will taste very good with baby capsicum / bell peppers too. You should try it. (gravy is optional). It goes well with Roti / chapati.

      Reply
    2. Nagarathinam Vijay

      October 15, 2016 at 4:24 pm

      Really iam waiting for this recipe...thank u so much

      Reply
    3. Archana Sampath

      October 15, 2016 at 4:25 pm

      I loved the vessel actually 🙂 where did u buy?

      Reply
    4. Raks anand

      October 15, 2016 at 4:30 pm

      Mustafa center, SG

      Reply
    5. Shanmathy

      October 27, 2016 at 11:41 pm

      Hi Raji,

      Can you post that beans curry recipe

      Reply
    6. Lashagi

      December 28, 2016 at 1:42 am

      I tried this and it came out so well and delicious .. It's my surprise for ma mom and she loved it.. Thank you so much

      Reply
    7. Unknown

      December 28, 2016 at 1:42 am

      I tried it and it came out so well and delicious... It's my surprise for my mom.. She loved it... Thanks

      Reply
    8. jay

      November 18, 2017 at 8:18 am

      Hi, I have been following you for quite some time. Made this recipe today. Turned out really well. More than what I expected actually. It was finger licking good. Thank you for the recipe �� keep posting such amazing recipes and keep cooking!!!

      Reply
    9. Unknown

      February 17, 2018 at 11:57 pm

      I should give it a try. ...can I use coriander powder instead of corainder seeds?

      Reply
    10. Raks Kitchen

      February 19, 2018 at 4:44 am

      Yes sure. Take care not to burn it while roasting. Add it lastly and give quick stir.

      Reply
    11. Unknown

      November 19, 2018 at 9:28 pm

      Came out so good nd spicy

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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