Ennai kathirikai 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 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😋.

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.

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)

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.

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.

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.

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

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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

1x2x3x

Cup measurements

Ingredients

• 10 Brinjal
• 4 Small onion Shallots
• ½ Tomato
• 1 Tamarind
• ¼ teaspoon Turmeric
• Salt as needed
• 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

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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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