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.
Servings: 4 people
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
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.