Ennai Kathirikkai Kuzhambu

May 13, 2014 Kuzhambu/Rasam Varieties  6 comments

Ennai Kathirikkai is a flavorful kuzhambu variety made with baby brinjals in a spicy, tangy gravy. This version is without any stuffing & very easy to make. Goes well with steamed rice & papad. I would love to have this with biryani. Honestly myself & chotu can have this with anything & everything…

Now to the recipe…

 

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[Preparation Time-10 mins : Cooking Time- 25 mins]

Ingredients:

  • Baby Brinjal – 10 to 12
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Salt – as needed
  • Tamarind paste – 1 tsp
  • Jaggery – 1 tbsp

To saute & grind:

  • Onion – 2
  • Tomato – 1
  • Ginger – 1 inch piece
  • Garlic – 3 to 4 pods
  • Coconut – 1 tbsp (grated)

To Temper:

  • Oil – 5 tbsp
  • Mustard – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Curry leaves – a sprig

Method:

  • Wash & make criss-cross in each brinjal carefully. Do not cut fully. Heat a pan with oil and roast the slit brinjal in low-medium flame until half cooked. Keep this aside.

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  • In the same pan, saute roughly chopped onions, ginger & garlic until onions turn transparent. Add choppped tomatoes and cook until mushy. Finally add grated coconut and switch off the flame. Let this cool.

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  • Once it cools down, grind it into a smooth paste. Heat a pan with oil and temper with the ingredients mentioned under “to temper”.

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  • Add the ground paste and  mix. Add required salt, turmeric powder, chilli powder& coriander powder. Mix well & let it cook in low-medium flame until oil oozes out.

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  • Add tamarind extract and required amount of water. Add powdered jaggery & the fried slit brinjals. Cook in low-medium flame until brinjal is soft.

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Yum!! Yum!!

Tangy, spicy Ennai Kathirikkai Kuzhambu is ready.

Serve hot with steamed rice.

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Tips:

  1. Choose tender,tiny brinjals for this Ennai Kathirikkai Kuzhambu.
  2. U can use sambar powder instead of chilli powder & coriander powder.
  3. Adding coconut is optional. Skip it for a no-coconut version.
  4. Make sure to cook the kuzhambu in low-medium flame always, thats the speciality of this kuzhambu.
  5. It tastes better the next day 🙂 Do try it..

6 comments to Ennai Kathirikkai Kuzhambu

  • Priya  says:

    Am joining u and chotu to have this kuzhambu with anything and everything..Sooo delicious.

  • veenashankar  says:

    my fav sambar.. slightly diff method from how I do it.. looks yum!

  • Sandhya Ramakrishnan  says:

    This looks finger licking good! Lovely recipe 🙂

  • Gayathri  says:

    Looks delicious.appetizing.

  • jaspinder kaur  says:

    Slurp..mouthwatering here.Delicious and spicy.. I love it. great with white rice… yum

  • srividya  says:

    so easy and so yummy … we just relished it … apart from our own recipes wanted to explore other simple and day to day dishes … it reminded me of kaara kolambu that you get in tamilnadu thalis.

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