Lunch - Ennai kathirikkai kuzhambu recipe
Author: Michael Hinderman
Ennai Kathirikai Kulambu is a must try at home for its taste and a good alternate to regular Kulambu. Ennai Kathirikai Kulambu is a divinely tasty, aromatic curry made by cooking masala stuffed brinjal with oil & tempered spices, onion & herbs.
Ennai Kathirikai Kulambu
Ennai Kathirikai Kulambu is a divinely tasty, aromatic curry made by cooking masala stuffed brinjal with oil & tempered spices, onion & herbs. Ennai Kathirikai Kulambu is a must try at home for its taste and a good alternate to regular Kulambu. How to make Ennai Kathirikai Kulambu is explained in this post with step by step pictures.
Provided by: Sharmilee J
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: Indian
Number of ingredients: 17
Provided by: Sharmilee J
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: Indian
Number of ingredients: 17
Ingredients:
- 6 medium sized brinjals
- 1 lemon sized tamarind
- 2 tsp sambar powder
- 1/2 tsp turmeric powder
- 3 tbsp sesame oil
- salt (to taste)
- 1/2 tbsp coriander seeds
- 1/2 tbsp channa dal
- 1/2 tbsp toor dal
- 1 red chilli
- 1/2 tbsp sesame seeds
- 1 tbsp coconut (grated)
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 10 small onion
- 1 pod garlic
- a generous pinch hing
Nutrition:
- Serving Size: 75 g
- Calories: 670 kcal
- Carbohydrate: 106 g
- Protein: 18 g
- Fat: 27 g
- Saturated Fat: 5 g
- Sodium: 1010 mg
- Fiber: 48 g
- Sugar: 57 g
- Unsaturated Fat: 19 g
- Dry roast the ingredients listed under ‘To roast and grind for the spice powder’ till golden brown. Then grind it to a semi fine powder. Set aside.
- Choose baby brinjals, rinse them once. Put a plus mark in each brinjal(check for any worms) then stuff the spice powder into the plus mark.
- Repeat this for all the brinjals. Reserve the remaining spice powder for the kuzhambu.
- In a pan add sesame oil – add mustard seeds let it splutter then add small onions, curry leaves, garlic and hing allow it slightly brown.
- Add the stuffed brinjals and saute till it shrinks.
- Then add the tamarind extract, required salt and allow it to boil for 3 mins.
- Check if brinjal is cooked.Then add the spice powder, turmeric and sambar powder.
- Add 1/4 cup water if it becomes thick.
- Allow it to boil for 10mins or until it reaches the desired kulambu consistency and oil separates.
- Serve Ennai Kathirikai Kulambu hot with steamed rice, tastes heavenly.
Chettinad Ennai Kathirikai Kulambu
Chettinad
Ennai Kathirikai
KulambuIngredientsBrinjal/Egg plant - 8 nosOil - 1/2 cupMustard seeds - 1/2 tspFenugreek seeds - 1/4 tspCumin seeds - …
Ennai kathirikai kulambu
Ennai kathirikai kulambu
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Ennai kathirikai kulambu
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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.
Provided by: Raks Anand
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Indian,South Indian
Number of ingredients: 23
Provided by: Raks Anand
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Indian,South Indian
Number of ingredients: 23
Ingredients:
- 10 Brinjal
- 4 Small onion (Shallots)
- ½ Tomato
- 1 Tamarind
- ¼ tsp Turmeric
- Salt as needed
- ¼ cup Sesame oil
- 2 tsp Oil (Use from above)
- 1 tbsp Urad dal
- 1 & ½ tbsp Chana dal
- 1 & ½ tbsp Coriander seeds – 1 & 1/2 tbsp
- 6 Red chilli (Medium spice)
- ¼ tsp Fenugreek seeds
- 1 tsp Black pepper
- 2 tsp Cumin seeds
- 4 Garlic (Large variety )
- 10 Shallots
- 2 Tomato
- 2 sprigs Curry leaves
- 2 tbsp Grated coconut
- 2 tbsp Coriander leaves
- 2 tsp Oil (Use from above)
- ¾ tsp Mustard – 3/4 tsp
How to cook:
- Soak tamarind in hot water and extract tamarind juice (with 1 & 1/2 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 1/2 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)
Ennai Kathirikai Kuzhambu
Ennai Kathirikai kuzhambu is a traditional South Indian kuzhambu/ Kulambu variety. Small brinjal cooked in a tangy tamarind base
Provided by: Vidya srinivasan
Yields: 0 servings
Cuisine: Indian
Number of ingredients: 18
Provided by: Vidya srinivasan
Yields: 0 servings
Cuisine: Indian
Number of ingredients: 18
Ingredients:
- Eggplant/Brinjal/Aubergine- 12 (preferably small brinjal, since I didn't have them, used medium-sized)
- Tamarind water - 3 cups (extracted from lemon sized tamarind)
- water - 1/2 cup
- Salt - as needed
- Channa dal - 1 tbsp
- Coriander seeds/Dhania -1 tbsp
- Urad dal - 1 tsp
- Red chillies - 4 (Adjust according to your spice level)
- jaggery big piece
- Black Sesame seeds - 1/2 tsp
- Fenugreek - 1/8 tsp
- Rice - 1/4 tsp
- Pepper - 1/2 tsp
- Asafoetida/hing - a generous pinch
- Mustard seeds -1/2 tsp
- Fenugreek - 1/8 tsp
- Curry leaves - one spring
- Sesame Oil - 3 tbsp + 1/2 tbsp
How to cook:
- Soak tamarind and extract the juice
- Cut brinjal and soak them in water with a little salt
- Dry roast the ingredients mentioned under spice powder till they turn aromatic and changes color
- Turn off the stove and let everything cool
- Grind the kuzhambu powder
- Discard the stem and cut like a cross
- Furthermore carefully stuff the Eggplant with the ground spice powder and save the rest of the powder
- In a wide pan add 3 tbsp oil and heat
- Once the oil turns hot add the items under 'to temper' and let it splutter
- Add the stuffed brinjals and cook on low flame for around 2 - 3 minutes sauteeing occasionally till the brinjal skin color changes and starts to shrink
- Add tamarind extract, the remaining spice powder, water, and salt for kuzhambu
- Cook for 15 minutes, mixing the occasionally
- Add jaggery, hing, and 1/2 tbsp oil and cook for 10 more minutes. Serve the Kuzhambu with Rice and any poriyal or kootu
Ennai Kathirikai Kuzhambu
Ennai Kathirikai Kuzhambu
Provided by: Aarthi Jagannathan
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Indian
Number of ingredients: 18
Provided by: Aarthi Jagannathan
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Indian
Number of ingredients: 18
Ingredients:
- Brinjal/ Kathirikai
- Tamarind / Puli Paste
- Turmeric
- Sambar Powder
- "Kashmiri" chili powder
- Salt
- Onions
- Tomatoes
- Water
- Thalippu Vadagam
- Fresh Curry Leaves
- Sesame oil
- Chena Dal / Yellow Split Pea/ Kadalai Paruppu
- Urad Dal / Ulutham Paruppu
- Fenugreek Seeds / Vendayam
- Coriander seeds / Kottamalli vitaikaḷ
- Fennel seeds / Sombu
- Dried Red Chiles / Vara Milagai
How to cook:
- Ingredients required for preparing the curry - small sized brinjals , tamarind paste , turmeric , sambar powder, Kashmiri chili powder , salt, finely chopped onions, chopped tomatoes, Thalippu Vadagam ( or mustard seeds and urad dal) , curry leaves few, sesame oil.
- Ingredients required - chenna dal , urad dal, fenugreek seeds, coriander seeds, fennel seeds and dry red chilies.
- Take a wide pan / kadai which you plan to cook the entire dish and heat the pan in low flame and once hot, add all the ingredients chenna dal , urad dal, methi seeds , coriander seeds , fennel seeds , dry red chilies. Dry roast it in low flame until slightly change in color or until you get good aroma from roasting the spices. Switch of the flame , cooled down and grind the ingredients in a mixer / food processor to a coarse texture ( Not too finely ). Set aside.
- Wash the brinjals and make a slit (like a Plus symbol) with the knife on the top and bottom and also make couple of slashes ( cuts ) in the body of each brinjal / kathirikai. The cuts are made, so the brinjals absorbs the kuzhambu. (Make sure you DONT cut deeply )Brinjals needs to retain its shape . Now use the same wide pan/ kadai and add 2 Tablespoons of sesame oil and heat in medium - low flame. Once hot add all the brinjals into the pan a sauté them approximately for 4 to 5 minutes or until the skin of kathirikai/ brinjal changes to little darker color and it should have been half cooked. Remove from the pan and set aside.
- In the same pan used to fry brinjals, without switching off the flame, add 3 tablespoons of sesame oil , once oil is hot add the thalippu vadagam and curry leaves . When it starts to splutter, add finely chopped onions and sauté until golden brown and then add chopped tomatoes and fry once, cook covered with the lid for 5 to 6 minutes in medium-low flame stirring in-between and making sure it doesn't get burnt in the bottom . Cook onions - tomatoes to a pulpy and little thick consistency. Now add turmeric , sambar powder, Kashmiri chili powder, salt and sauté for a minute. Followed by tamarind paste, water, grounded powder and fried brinjals, mix well and bring it to boil and check for salt seasoning at this stage. Simmer the stove to low flame with the lid on and cook for 8 more minutes . You will see oil oozing out on the sides from the curry. Switch off the flame. Add the remaining one tablespoons of oil and serve .
