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

September 18, 2016 by Suguna Vinodh 23 Comments

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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


★★★★★

5 from 10 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 servings 1x
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Description

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


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

  • 8–9 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.
  • Category: Side Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Mahalakshmi says

    October 24, 2020 at 11:25 am

    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
    • Suguna Vinodh says

      October 31, 2020 at 11:28 am

      Thank you!

      Reply
  2. BGM says

    July 22, 2020 at 11:54 pm

    Excellent. I had it with ghee and rice.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 23, 2020 at 1:56 pm

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

      Reply
  3. Anandhi Gopinath says

    February 2, 2020 at 6:04 pm

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

    ★★★★★

    Reply
  4. Vinithra says

    October 6, 2017 at 7:42 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 6, 2017 at 8:02 pm

      Thank you!

      Reply
  5. Sangeetha says

    April 8, 2017 at 6:20 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 9, 2017 at 2:24 pm

      Thank You!

      Reply
  6. venkatesan.k says

    April 4, 2017 at 11:17 pm

    very good

    Reply
    • Suguna Vinodh says

      April 6, 2017 at 3:10 pm

      Thank you!

      Reply
  7. Pavithara Rathinavel says

    December 7, 2016 at 12:15 am

    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
  8. aishwarya says

    December 6, 2016 at 8:10 am

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 6, 2016 at 9:35 am

      Thank you so much!

      Reply
  9. Prabu says

    November 17, 2016 at 2:17 pm

    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
  10. Anis says

    November 1, 2016 at 2:19 pm

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

    Reply
    • Suguna Vinodh says

      November 1, 2016 at 4:12 pm

      sure. you can use home made kulambu masala.

      Reply
  11. Raji Ravi says

    October 17, 2016 at 6:56 am

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 17, 2016 at 9:40 am

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

      Reply
    • Sangeetha says

      October 18, 2016 at 12:53 pm

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

      ★★★★★

      Reply
      • Suguna Vinodh says

        October 18, 2016 at 4:45 pm

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

        Reply
  12. Kitcha says

    September 20, 2016 at 4:58 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 20, 2016 at 7:48 pm

      Thank You sister!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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