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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.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian, South Indian
Servings: 4 people


  • 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


  • 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)


  • 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.