Ennai Kathirikai Kuzhambu | Ennai Kathirikai Kulambu

Ennai kathirikkai kuzhambu | Ennai Kathirikai kulambu | puli kuzhambu |  Brinjal puli kuzhambu | Kathirikai kara kuzhambu | South Indian kuzhambu recipes | Brinjal kuzhambu recipe with step-by-step pictures and video recipe. Check out the Ennai kathirikkai kuzhambu recipe. If you like the video pls SUBSCRIBE to my channel.

Ennai kathirikkai kuzhambu | Enna Kathirikai kulambu | Brinjal puli kuzhambu | Kathirikai kara kuzhambu | South Indian kuzhambu recipes | Brinjal kuzhambu recipe is a traditional South Indian kuzhambu/ Kulambu variety. Small brinjal cooked in a tangy tamarind base makes this kuzhambu tasty. Freshly roasted and ground powder gives a nice flavor to the Tamil Nadu-style kuzhambu variety. Kulambu stays good for 2-3 days.

Ennai Kathirikai kuzhambu

Ennai Kathirikai kuzhambu is yet another “Mom’s recipe”. Whenever she gets small brinjals from the grocery store, she prepares this dish. Knowing my brinjal addiction, Amma prepares it frequently. As the same suggests “Ennai Kathirikai (Oil Brinjal)”. Brinjal kuzhambu with oil glaze.

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Can I use sambar powder/chilli powder for kuzhambu?

The special taste of enna kathirikai kuzhambu is freshly roasted and ground kuzhambu powder. You can use sambar powder like poondu kuzhambu, kara kuzhambu. It still tastes good, but the flavors will be different. 

Can I chop brinjal and prepare kuzhambu?

For this enna kathrikai kuzhambu and gutti vangaya kura I prefer slitting the brinjal, stuffing the masala, and preparing. You can also chop and brinjal and prepare kuzhambu

How much oil should I add for kuzhambu?

Traditionally, double the amount of oil is used for Enna Kathirikai Kuzhambu, but I have reduced the oil. If you are going to finish the kuzhambu, use the specified amount of oil, but for a longer shelf life, add extra oil. 

If you like Kara Kuzhambu-based recipes, try

Appalam Kuzhambu 

Vendakkai Kara Kuzhambu 

Poondu Kuzhambu

Can I add onion and garlic to the kuzhambu?

Amma usually prepared a traditional Tamil Brahmin no onion- no garlic version. If preferred, you can saute onion and garlic and prepare kuzhambu.

Shelf life of Ennai Kathirikai Kuzhambu

Kuzhambu stays good for 2-3 days, and the flavors are best on the second day. Sesame oil makes the kulambu super yummy. if you are looking for Kuzhambu varieties without dal and sambar powder, this is a great choice.

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

Brinjal recipes in TMF

Kootu recipe collection in TMF

Ennai Kathirikai Kuzhambu | Brinjal Kulambu

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Course: Kulambu

Cuisine: Indian

Author: Vidya srinivasan

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

Spice Powder:

• 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

To Temper:

• Mustard seeds -1/2 tsp
• Fenugreek - 1/8 tsp
• Curry leaves - one spring
• Sesame Oil - 3 tbsp + 1/2 tbsp

Instructions

• 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

Video

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Notes

1. Adjust the chilli according to your spice
2. I have stuffed brinjal with a dry powder instead you add little water and make the stuffing
3. Use a little powder for the stuffing and save the rest for kuzhambu
4. Add tamarind water after brinjals turn slightly brown 
5. Cook the kuzhambu for 25 minutes for the best flavor
6. Little jaggery gives a nice flavor to the kuzhambu
7. Kuzhambu stays good for 2-3 days depending on your weather condition
8. You can saute and add onion and tomatoes for extra flavor
9. Use sesame oil for the best flavor 

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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

Spice Powder:

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

To Temper:

Mustard seeds -1/2 tsp

Fenugreek – 1/8 tsp

Curry leaves – one spring

Sesame Oil – 3 tbsp + 1/2 tbsp

How to make ennai kathirikai kuzhambu with step-by-step pictures :

• Soak the tamarind and extract the juice
• Cut the brinjal and soak them in water with a little salt
• Dry roast the ingredients mentioned under spice powder till they turn aromatic and change 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 of 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 a 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 occasionally 

• Add jaggery, hing, and 1/2 tbsp oil and cook for 10 more minutes. Serve the Kuzhambu with Rice and poriyal or kootu