Ennai Kathirikkai Kuzhambu Recipe/ Chettinad Ennai Kathirikkai Kulambu Recipe/ South Indian Brinjal Curry
Ennai Kathirikkai Kuzhambu is a typical south indian gravy dish which can be very well accompanied with hot rice. In Tamil 'Ennai' means oil and 'Kathirikkai' means brinjal. As the name implies the brinjals are fried in oil and cooked in a spicy coconut gravy. The variety of brinjal which are (very tiny ones) used for this dish itself is called Enna kathikkai. But if it is not available then you can try it with the usual brinjals also. This kulambu is very famous in Chettinad. Some people use to stuff the masala paste inside the brinjals before frying it. But I have simply fried the brinjals and cooked it in the gravy. Gingelly oil can be used to enhance the taste of this curry.
- 10 small Brinjals
- 2 tbsp Coconut
- 1 tbsp Channa dal
- 1 tbsp Urad dal
- 1 tbsp Coriander seeds
- 6 Red chillies
- 1 tsp Cumin seeds
- 1/2 tsp Fenugreek seeds
- 1 big Onion chopped
- 2 small Tomatoes chopped
- Coriander leaves
- 4 tbsp Gingelly Oil
- Tamarind a lemon size
- 1/2 tsp Mustard seeds
Take tamarind and soak it in water to extract the pulp.
Dry roast channa Dal, urad Dal, coriander seeds, coconut, red chillies, cumin seeds and fenugreek seeds. Turn off the flame when it turns golden brown.
Clean brinjals and slit it at the end. Heat oil and shallow fry brinjals till it turns soft. Remove it separately.
To the same oil add onions and fry till it turns transparent. Add tomatoes and coriander leaves. Cook till it turns soft. Switch off the flame and let it cool.
Take this along with the roasted masalas in a blender. Add little water and grind it to paste.
In the same oil splutter mustard seeds and add the grinded paste, tamarind extract and sufficient water and salt.
Let it boil for 2-3 mins. Add the cooked brinjals and simmer the flame. Cook in low flame for 5 mins or until the gravy thickens.
Serve this tasty Ennai Kathirikkai Kuzhambu with steamed rice.
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