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.
Grind the dry roasted ingredients to a fine powder. Set aside.
Select small Brinjals / Kathirikkai and try to cut the brinjal into a cross with the stem intact. See the picture below.
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.
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.
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.
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.
Grind 1/4 cup of coconut pieces with 1/4 cup of water to a smooth paste. Add it to the pan.
Cover with a lid and simmer for 10 minutes more.
Remove from heat and serve hot with rice.
- Measurement Used - 1 Cup = 250 ml (approx), 1 teaspoon = 5 ml, 1 tablespoon = 15 ml
- 2 teaspoon white sesame seeds
- 1 teaspoon toor dal
- 2 dried red chillies
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- 8-9 small brinjals
- 2 tablespoon sesame / gingely oil
- ¼ teaspoon mustard seeds
- 2 sprigs curry leaves
- 2 dried red chillies
- 1 onion, chopped
- lime size tamarind
- 2 teaspoon sambar powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- ¼ teaspoon jaggery
- ¼ cup fresh coconut
- 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.
- Grind the dry roasted ingredients to a fine powder. Set aside.
- Select small Brinjals / Kathirikkai and try to cut the brinjal into a cross with the stem intact.
- 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.
- 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.
- 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.
- 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.
- Grind ¼ cup of coconut pieces with ¼ cup of water to a smooth paste. Add it to the pan.
- Cover with a lid and simmer for 10 minutes more.
- Remove from heat and serve hot with rice.
Vinithra says
October 6, 2017 at 7:42 pmHi kanamma, thanks for this wonderful recipie…I tried and it was so yummy
Suguna Vinodh says
October 6, 2017 at 8:02 pmThank you!
Sangeetha says
April 8, 2017 at 6:20 pmHi kannamma, I tried this recipe, It was yummy yummy.
Suguna Vinodh says
April 9, 2017 at 2:24 pmThank You!
venkatesan.k says
April 4, 2017 at 11:17 pmvery good
Suguna Vinodh says
April 6, 2017 at 3:10 pmThank you!
Pavithara Rathinavel says
December 7, 2016 at 12:15 amHi 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.
aishwarya says
December 6, 2016 at 8:10 amyayy i made it .. yummy it was. thank you kannamma. 🙂
Suguna Vinodh says
December 6, 2016 at 9:35 amThank you so much!
Prabu says
November 17, 2016 at 2:17 pmHi,
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
Anis says
November 1, 2016 at 2:19 pmTamarind based kulambu la
Instead sambar masala home made kulambu masala use panalama
Suguna Vinodh says
November 1, 2016 at 4:12 pmsure. you can use home made kulambu masala.
Raji Ravi says
October 17, 2016 at 6:56 amI tried this one for lunch with kathirikai thokku.We finished off everything.So yummy!!!
Suguna Vinodh says
October 17, 2016 at 9:40 amThank you so much. Really glad that you liked the recipe.
Sangeetha says
October 18, 2016 at 12:53 pmI tried this. Came out well. My hubby loved this recipe. Thanks Kannama.
Suguna Vinodh says
October 18, 2016 at 4:45 pmThank you so much for trying out. Really glad that you liked the recipe.
Kitcha says
September 20, 2016 at 4:58 pmHi suguna sister…tried enna kathrika kolambu today…Sema…thanks
Suguna Vinodh says
September 20, 2016 at 7:48 pmThank You sister!