Ennai Kathirikai kuzhambu Recipe | Kathirikai puli kulambu | Ennai Kathirikai kara kulambu with step by step pictures. Ennai kathirikai is one trademark kulambu prepared more often in south india. Every state in the south have their own version of kulambu bet it some changes in the spices and the amount added. Today I'm sharing my family favorite version and one of the most requested recipes by me to my mom. Let's see how to prepare yummy ennai kathirikai kulambu.
2. Remove the brinjals from the pan and set aside. Heat another pan and add in the “to roast and grind” ingredients one by one and start roasting in a low flame.
3. Once its golden brown remove from the flame and add it to the blender and allow it to cool, Next add in the onion and saute till glossy next
4. Add in the tomato and saute till mushy and then switch off. Meanwhile, soak the tamarind in hot water and extract the juice.
5. Now once the ingredients are cooled down blend well to a fine puree by adding little water. Neat heat another pan and add in the oil, once it’s hot add mustard seeds and hing let it splutter and then add in the curry leaves.
6. Next, add in the onion and saute till glossy and then add in the blended paste and mix well. Add in the tamarind water and mix well. If the gravy is thick add little water and bring it to the gravy consistency.
7. Next add in the turmeric powder, Chili powder, and the required salt.
8. Add in a small piece of jaggery and bring the curry to boil. Finally, add in the half-cooked brinjals.
9. Continue to cook in a medium flame till the brinjals are cooked fully and leaves oil.
Ennai Kathirikai kuzhambu | Kathirikai puli kulambu
Standard 1 cup measures 240 ml
Ingredients
- Brinjal – 8 – 10 nos
- Sesame Oil – 4 tbsp
- Hing a generous pinch
- Tamarind – small lemon sized
- Mustard Seeds – 1 tsp
- Curry Leaves – 2 springs
- Onion - 1
- Chili powder – 1 tsp
- Turmeric powder – ¼ tsp
- Salt as needed
- Jaggery a small piece
To Roast and Grind:
- Grated Coconut – ¼ cup
- Coriander Seeds – 1 tsp
- Urad Dal – 1 tsp
- Channa Dal – 1 tsp
- Pepper – ½ tsp
- Fennel seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Dry Red Chilli - 4
- Onion - 1
- Tomato - 1
Instructions
- Wash the brinjals really well and slit and make small cuts in the bottom of the brinjal. Make sure it's cut only in the bottom and not fully done. Heat a pan with 1 tbsp of oil and shallow fry the brinjal till its half cooked.
- Remove the brinjals from the pan and set aside. Heat another pan and add in the “to roast and grind” ingredients one by one and start roasting in a low flame.
- Once its golden brown removes from the flame and add it to the blender and allow it to cool, Next add in the onion and saute till glossy next add in the tomato and saute till mushy and then switch off. Meanwhile soaks the tamarind in hot water and extract the juice.
- Now once the ingredients are cooled down blend well to a fine puree by adding little water. Neat heat another pan and add in the oil, once it’s hot add mustard seeds and hing let it splutter and then add in the curry leaves.
- Next, add in the onion and saute till glossy and then add in the blended paste and mix well. Add in the tamarind water and mix well. If the gravy is thick add little water and bring it to the gravy consistency.
- Next add in the turmeric powder, Chili powder, and the required salt.
- Add in a small piece of jaggery and bring the curry to boil. Finally, add in the half-cooked brinjals.
- Continue to cook in a medium flame till the brinjals are cooked fully and leaves oil.
Notes
· You can also try stuffing the masala paste inside the slit brinjals and cook.
· I personally prefer to cook the gravy and serve the next day. A day-old gravy tastes better than the hot ones.
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