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Ennai Kathirikkai Kuzhambu, Ennai Kathirikkai Kulambu, Tamil Brinjal Curry Recipe

by | Sep 18, 2016 | 25 comments

ennai-kathirikkai-kuzhambu-tamil-chettinad

Ennai Kathirikkai Kuzhambu makes for a special lunch. The brinjals soaked in the tangy curry is a favorite for most tamil people. My aunt used to state that the stem is what gives that unique flavor to the curry. While some people in the family agree, some don’t. Everyone enjoys this for lunch and is such a delicious curry to make. Here is how to make Ennai Kathirikkai Kuzhambu Tamilnadu style.

First, we will make a stuffing masala powder. Dry roast the sesame seeds, toor dal, red chillies, cumin seeds, coriander seeds and fenugreek seeds on a low flame. Wait for the toor dal to change color. When it’s slightly brown, remove from the pan and set aside to cool.

ennai-kathirikkai-kuzhambu-tamil-chettinad-recipe-dry-roast

Grind the dry roasted ingredients to a fine powder. Set aside.

ennai-kathirikkai-kuzhambu-tamil-chettinad-recipe-masala

Select small Brinjals / Kathirikkai and try to cut the brinjal into a cross with the stem intact. See the picture below.

ennai-kathirikkai-kuzhambu-tamil-chettinad-recipe-cut

Fill each brinjal with a teaspoon of the ground masala. Tightly press the brinjal to close and seal. Set aside. Repeat with all the brinjals.

ennai-kathirikkai-kuzhambu-tamil-chettinad-recipe-stuffing

Soak a lime size tamarind in 1.5 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.
Note:
If using Homemade Tamarind Paste instead of fresh tamarind, dilute 3 tablespoon of paste with 1.5 cups of water. Proceed with the recipe.

ennai-kathirikkai-kuzhambu-tamil-chettinad-recipe-tamarind

Heat sesame / gingely oil in a pan till hot. Add in the mustard seeds and the curry leaves. Let the mustard seeds splutter. Add in the chopped onions and fry till the onions are soft.

ennai-kathirikkai-kuzhambu-tamil-chettinad-recipe-onion

Add in the stuffed brinjal and fry for a minute. Add in the tamarind juice, salt, sambar powder and turmeric powder. Add in the jaggery. Cover with a lid and let it simmer for 10 minutes.

Home made sambar powder or store bought sambar powder can be used for this recipe.

ennai-kathirikkai-kuzhambu-tamil-chettinad-recipe-simmer

Grind 1/4 cup of coconut pieces with 1/4 cup of water to a smooth paste. Add it to the pan.

ennai-kathirikkai-kuzhambu-tamil-chettinad-recipe-coconut

Cover with a lid and simmer for 10 minutes more.

ennai-kathirikkai-kuzhambu-tamil-chettinad-recipe-finish

Remove from heat and serve hot with rice.

ennai-kathirikkai-kuzhambu-tamil-chettinad-recipe

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ennai-kathirikkai-kuzhambu

Ennai Kathirikkai Kuzhambu, Ennai Kathirikkai Kulambu, Tamil Brinjal Curry Recipe

Recipe for Ennai Kathirikkai Kulambu, Tamilnadu Chettinad style. Stuffed Brinjal, fried in oil and cooked in a tamarind based sauce. Tamil style recipe.

  • Total Time: 35 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • Measurement Used – 1 Cup = 250 ml (approx), 1 teaspoon = 5 ml, 1 tablespoon = 15 ml

For the stuffing masala powder

  • 2 teaspoon white sesame seeds
  • 1 teaspoon toor dal
  • 2 dried red chillies
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds

Other Ingredients

  • 89 small brinjals
  • 2 tablespoon sesame / gingely oil
  • 1/4 teaspoon mustard seeds
  • 2 sprigs curry leaves
  • 2 dried red chillies
  • 1 onion, chopped
  • lime size tamarind
  • 2 teaspoon sambar powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1/4 teaspoon jaggery
  • 1/4 cup fresh coconut

Instructions

  1. Dry roast the sesame seeds, toor dal, red chillies, cumin seeds, coriander seeds and fenugreek seeds on a low flame. Wait for the toor dal to change color. When it’s slightly brown, remove from the pan and set aside to cool.
  2. Grind the dry roasted ingredients to a fine powder. Set aside.
  3. Select small Brinjals / Kathirikkai and try to cut the brinjal into a cross with the stem intact.
  4. Fill each brinjal with a teaspoon of the ground masala. Tightly press the brinjal to close and seal. Set aside. Repeat with all the brinjals.
  5. Soak a lime size tamarind in 1.5 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.
  6. Heat sesame / gingely oil in a pan till hot. Add in the mustard seeds and the curry leaves. Let the mustard seeds splutter. Add in the chopped onions and fry till the onions are soft.
  7. Add in the stuffed brinjal and fry for a minute. Add in the tamarind juice, salt, sambar powder and turmeric powder. Add in the jaggery. Cover with a lid and let it simmer for 10 minutes.
  8. Grind 1/4 cup of coconut pieces with 1/4 cup of water to a smooth paste. Add it to the pan.
  9. Cover with a lid and simmer for 10 minutes more.
  10. Remove from heat and serve hot with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

ennai-kathiri

25 Comments

  1. Lakshmi Ramesh babu

    Today I tried ennai kathirikkai. Came out well. Thank you Kannamma God bless you






    Reply
  2. Mahalakshmi

    Hi Mam, All your recipes are absolutely fantastic.
    You are my go to website for search of recipes based on ingredients I have.
    I am glad i found multiple recipes related to brinjal on your website based on the search and opted this one to try. Gravy came out very well and thanks to you.

    Reply
  3. BGM

    Excellent. I had it with ghee and rice.






    Reply
    • Suguna Vinodh

      Thank you so much. Glad you liked the recipe. Stay safe and happy cooking!

      Reply
  4. Anandhi Gopinath

    Tasty and delicious.. That smell incredible 😋😋
    Thank you 😊






    Reply
  5. Vinithra

    Hi kanamma, thanks for this wonderful recipie…I tried and it was so yummy






    Reply
  6. Sangeetha

    Hi kannamma, I tried this recipe, It was yummy yummy.






    Reply
  7. venkatesan.k

    very good

    Reply
  8. Pavithara Rathinavel

    Hi Suguna,

    I normally make ennai kathirikkai kolumbu similar to Vendakkai puli kolambu and fry the brinjals (without stuffing) well in oil before adding to gravy. You recipe is mouth watering, will try your recipe sometime next month.






    Reply
  9. aishwarya

    yayy i made it .. yummy it was. thank you kannamma. 🙂






    Reply
  10. Prabu

    Hi,
    I am a hardcore fan of native foods, particularly the brinjal kulambu. This recipe seems so good. I will try and post my response.
    Best regards






    Reply
  11. Anis

    Tamarind based kulambu la
    Instead sambar masala home made kulambu masala use panalama

    Reply
    • Suguna Vinodh

      sure. you can use home made kulambu masala.

      Reply
  12. Raji Ravi

    I tried this one for lunch with kathirikai thokku.We finished off everything.So yummy!!!






    Reply
    • Suguna Vinodh

      Thank you so much. Really glad that you liked the recipe.

      Reply
    • Sangeetha

      I tried this. Came out well. My hubby loved this recipe. Thanks Kannama.






      Reply
      • Suguna Vinodh

        Thank you so much for trying out. Really glad that you liked the recipe.

        Reply
  13. Kitcha

    Hi suguna sister…tried enna kathrika kolambu today…Sema…thanks






    Reply

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