Ennai kathirikai Kuzhambu is one of the popular dishes in Tamilnadu which makes for an exclusive lunch. Brinjal Curry is a superb and extremely flavorful curry made of baby brinjals cooked in a tangy tamarind gravy with a flavour of fresh ground masalas sauteed in large amount of oil. There are several methods for making a Ennai kathirikai Kuzhambu. I tried this curry which my Mom taught to me. It came out well with a pleasant flavour of brinjal infused in tamarind and spices. This curry is my hubby's favourite one. Whenever I made this kuzhambu, we will store it for 2 days and after a day, it will be soooo good to taste. This Egg plant gravy pairs well with white rice. I like to share this delicious curry with all my blog readers.
Ingredients:
- Brinjal / Egg plant(small size) - 6 nos
- Garlic - 4 no
- Curry leaves
- Tamarind - 2 tbsp
- Jaggery - 1 tsp
- Groundnut Oil - 1 tbsp
- Coconut Oil - 1 tbsp
- Gingelly(sesame) Oil - 2 tbsp
- Coriander seeds - 1tbsp
- Cumin seeds - 2 tsp
- Black pepper - 1 tsp
- Dried Red Chilly - 4 to 5
- Channa Dal - 1 tsp
- Rice - 1 tsp
- Fenugreek - 1 tsp
- Curry leaves - 1 sprig
- Shallots - around 10
- Tomato - 1
- Grated Coconut - 2 tbsp
- Make slits in Brinjal as shown in the pic.
- Finely Chop the garlic pods.
- Soak the Tamarind in hot water for about 15 to 20 mins.
- In a frying pan add oil some cooking oil followed by the spices.
- Saute for few mins till you get nice aroma of spices. Keep it aside.
- Then add the shallots, tomato, coconut and saute until it becomes soft.
Click the Image and zoom you will get clear stepwise pictures
- In a mixie 1st add the fried spices and grind to a coarse powder.
- Then add the onion, tomato and coconut and grind everything well to a paste.
- In a Kuzhambu pan add Groundnut, coconut, sesame - all the 3 Oil.
- Then add the cutted shallots, chopped garlic, curry leaves and saute well for few mins.
- Now add the slit Brinjal and saute until it is half cooked in Oil itself.
- After brinjal is half cooked, add the grounded masala paste and stir well.
- Add the tamarind juice along with some water and salt. Allow it to cook for 5 mins closing the lid.
- Now its time to add the Jaggery powder. After adding let it cook in medium flame for about 5 mins. stir often. (If the oil separates from the curry and if the curry it too thick. Switch off the flame.)
- If the curry is still in diluted state, simmer the flame and let it boil for about 5 to 10 mins and then add jaggery)
- The above process is made depends on your curry consistency.
- Finally the oil should be separated from the curry and it should be thick in consistency.
Now my Ennai Kathirikai kuzhambu is thick and oil is floating on the curry. That much oil you should add for this curry.
Notes:
- Any other oil can also be included in small quantity along with the above 3 oil.
- The above said oils are important.
- Adjust the tamarind and red chilly according to your spiciness.
- More Oil gives more taste.
- If you are not interested in combining various oil then add only gingelly oil. The curry tastes good in this oil.
