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Ennai Kathirikai Kuzhambu | Brinjal Kulambu

July 14, 2014 By Vidya Srinivasan 49 Comments

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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 nice flavour to the Tamil Nadu style kuzhambu variety. Kulambu stays good for 2-3 days.

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 suggest “Ennai Kathirikai (Oil Brinjal)” not too much oil is used for the Kulambu preparation but it tastes heavenly.

Be it mixed with rice with lot of sesame oil or side dish forcued rice/Idli/ Dosai etc. this kuzhambu is a instant hit in our home. After coming to US I hardly finds the super small brinjal s Amma use for this kuzhambu but I manage to do the kuzhambu with the ones I get it here. Stuffed brinjal is yet another tasty variety with brinjal 

 

Ennai Kathirikai  kuzhambu comes under Kara Kuzhambu/ vetha kuzhambu category. Tanginess in Tamarind/puli based kuzhambu gives amazing flavour for the kuzhambu.  Usually I use sambar powder for the puli kuzhambu. In the brinjal  kuzhambu freshly ground spice powder is used, which goes a aromatic flavour for the kuzhambu.

If you like Kara Kuzhambu based recipes try

Appalam Kuzhambu 

Vendakkai Kara Kuzhambu 

Poondu Kuzhambu

The spice powder stuffed in brinjal makes the vegetables so delicious and every brinjal  bite is flavorful.  Amma usually prepared traditional Tamil Brahmin no onion- no garlic version. For extra flavour onion and garlic can also be added.

Kuzhambu  stays good for 2-3 days and the flavours get better 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 great choice.

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

Brinjal recipes in TMF

Kootu recipe collection in TMF

Ennai Kathirikai Kuzhambu | Brinjal Kulambu

5 from 1 vote
Print Pin Comment
Course: Kulambu
Cuisine: Indian
Author: Vidya srinivasan

Ingredients

  • Eggplant/Brinjal/Aubergine- 8 preferably small brinjal, since I didn't have them, used medium sized
  • Tamarind - lemon sized
  • Salt - as needed
  • Spice Powder:
  • Channa dal/bengal gram - 1 tbsp
  • Coriander seeds/Dhania -1 tbsp
  • Urad dal - 1/2 tsp
  • Red chillies - 2 Adjust according to your spice level
  • Black Sesame seeds - 1/2 tsp
  • Fenugreek - 1/8 tsp
  • Rice - 1/4 tsp
  • Pepper - 1/4 tsp
  • To Temper:
  • Mustard seeds -1/4 tsp
  • Fenugreek - 1/8 tsp
  • Asafoetida/hing - a generous pinch
  • Curry leaves - one spring
  • Sesame Oil - 2 tbsp + 1/2 tbsp Typical 4/5 tbsp are used but I have reduced

Instructions

  • Soak tamarind and extract the juice
  • Dry roast the ingredients mentioned under spice powder till golden brown and switch off. Grind into a coarse powder.
  • Wash Eggplant, discard the stem and make two cuts leaving the bottom intact. Stuff the Eggplant with the spice powder and keep it aside
  • Add oil to that pan and add the items under 'to temper' and let it splutter. Add the stuffed brinjals, turmeric powder and salt for brinjal. Cook on low flame, stirring it occasionally till the eggplants are half cooked. Add tamarind extract, the remaining spice powder and salt for gravy
  • Cook till the gravy thickens. Serve the Kuzhambu with Rice and any side dish. We had it with Beans Paruppu Usili
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 Kathirikai Kuzhambu

Preparation Time : 10 mins | Soaking Time :15 mins | Cooking Time : 30 mins | Serves : 3

Category:Rice Accompaniments

Ingredients

Eggplant/Brinjal/Aubergine- 8  (preferably small brinjal, since I didn’t have them, used medium sized)

Tamarind water – 3 cups (extracted from small lemon sized tanarind)

Salt – as needed

Spice Powder:

Channa dal/bengal gram – 1 tbsp

Coriander seeds/Dhania -1 tbsp

Urad dal – 1 tsp

Red chillies – 2 (Adjust according to your spice level)

Black Sesame seeds – 1/2 tsp

Fenugreek –  1/8 tsp

Rice – 1/4 tsp

Pepper – 1/4 tsp

To Temper:

Mustard seeds -1/4 tsp

Fenugreek – 1/8 tsp

Asafoetida/hing – a generous pinch

Curry leaves – one spring

Sesame Oil – 3 tbsp + 1/2 tbsp (Typical 4 to 5 tbsp are used but I have reduced)

Method:

  • Soak tamarind and extract the juice
  • Dry roast the ingredients mentioned under spice powder till golden brown and switch off. Grind into a coarse powder.
  • Wash Eggplant, discard the stem and make two cuts leaving the bottom intact. Stuff the Eggplant with the spice powder and keep it aside

brinjal annd beans

  • Add 3 tbsp oil to that pan and add the items under ‘to temper’ and let it splutter. Add the stuffed brinjals, turmeric powder and salt for brinjal. Cook on low flame for around 2 minutes sauteeing occasionally till the eggplants skin color changes and starts to shrink
  •  Add tamarind extract, the remaining spice powder and salt for kuzhambu
  • Cook for 15 minutes
  • Add jaggery, hing and 1/2 tbsp oil and cook for 10 minutes. Serve the Kuzhambu with Rice and any side dish. We had it with Beans Paruppu Usili

brinjal annd beans1

Filed Under: Brinjal recipe | Kathirkai recipes, Kuzhambu | Kulambu, Tamarind based Kuzhambu varieties Tagged With: and healthy, brinjal, Brinjal kuzhambu recipe, Brinjal puli kuzhambu, dry, eggplant, Enna Kathirikai kulambu, Ennai, Ennai kathirikkai kuzhambu, Indian, Kara, Kathirikai kara kuzhambu, kathirikkai, kulambu, kuzhambu, madhu, puli, south, South Indian kuzhambu recipes, stuffed, tamil, Tmf, traditional, variety, vidya

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Comments

  1. Aruna Panangipally says

    July 14, 2014 at 23:39

    Perfect timing! I did a brinjal round-up and was mourning the fact that I was running out of brinjal recipes. (I have some but am hoarding them! :-p)

    Now that you posted this wonderful recipe, I can sleep in peace…. 🙂

    Reply
    • Traditionally Modern Food says

      July 14, 2014 at 23:43

      🙂 you have a amazing brinjal recipe collection Aruna, I have already bookmarked two recipes. Your poha was a hit in my home. Guess from your collection, I will find lot of interesting recipes

      Reply
      • Aruna Panangipally says

        July 14, 2014 at 23:45

        Same here. Don’t you just love blogging? I learn so much each day. 🙂

        Reply
        • Traditionally Modern Food says

          July 14, 2014 at 23:47

          Yes Aruna, I always thinks the same. Learning a lot from Co- bloggers 🙂

          Reply
  2. Malar says

    July 14, 2014 at 23:44

    I do it in a different metod, this version looks good, will have to try this…

    Reply
    • Traditionally Modern Food says

      July 15, 2014 at 15:19

      Sure Malar:) how you prepare it, eager to learn your preparation

      Reply
      • Malar says

        July 15, 2014 at 17:59

        coming soon Vidya 🙂

        Reply
        • Traditionally Modern Food says

          July 15, 2014 at 19:30

          🙂

          Reply
  3. ddeeppaa says

    July 15, 2014 at 00:40

    I love this a lot… Mouth watering 😛

    Reply
    • Traditionally Modern Food says

      July 15, 2014 at 15:17

      Thanks Deepa:)

      Reply
  4. swethadhaara says

    July 15, 2014 at 01:02

    Sounds yummy! Will try this as a side to palak rice sometime and will let you know about it!!

    Reply
    • Traditionally Modern Food says

      July 15, 2014 at 15:16

      That’s nice idea Swetha:) waiting to hear from you

      Reply
  5. tastefortongue says

    July 15, 2014 at 02:13

    I love brinjal and I am totally looking forward to prepare this dish as soon as I get my hands on some baby brinjals 🙂

    Reply
    • Traditionally Modern Food says

      July 15, 2014 at 15:15

      Good to know someone who like brinjal like me:) do try and let me know

      Reply
  6. Charanya says

    July 15, 2014 at 02:25

    Never had this before. Gotta try this 🙂

    Reply
    • Traditionally Modern Food says

      July 15, 2014 at 15:14

      Do try it Charanya:) waiting to hear from yoy

      Reply
  7. lapetitepaniere says

    July 15, 2014 at 02:48

    It looks very tasty and so flavorful 🙂

    Reply
    • Traditionally Modern Food says

      July 15, 2014 at 15:04

      Thanks Linda:)

      Reply
  8. Chitra Jagadish says

    July 15, 2014 at 07:32

    yippeee my favourite, perfect for akki rotti what we do in our place and goes well with anything….just love them….am drooling……..

    Reply
    • Traditionally Modern Food says

      July 15, 2014 at 14:37

      I have tasted akki roti in friend’s place:) guess its prepared with rice flour

      Reply
  9. Flora says

    July 15, 2014 at 09:46

    My mom makes this as well..tasty 🙂

    Reply
    • Traditionally Modern Food says

      July 15, 2014 at 10:29

      Wow that’s nice:) Mom’s recipes are always spl

      Reply
      • Flora says

        July 16, 2014 at 09:23

        oh yes..that’s so true!

        Reply
        • Traditionally Modern Food says

          July 16, 2014 at 10:10

          🙂

          Reply
  10. coconutcraze says

    July 15, 2014 at 12:17

    I love this spicy hot curry. Have been longing to eat some! I have made changes in my recipe…it’s time to go back to this traditional recipe.

    Reply
    • Traditionally Modern Food says

      July 15, 2014 at 14:34

      Happy to know you love this curry. Mom’s version will have more spice and oil but I have reduced both. Do try Sridevi, I am sure you will like it

      Reply
  11. Amanda says

    July 15, 2014 at 16:44

    This looks so delicious. I’ll have to give it a try. Wow! So flavorful.

    Reply
    • Traditionally Modern Food says

      July 15, 2014 at 18:03

      Thanks Amanda:)Do try and let me know

      Reply
    • Traditionally Modern Food says

      July 15, 2014 at 19:31

      Thanks Amanda:) waiting to hear from you

      Reply
  12. cafegarima says

    July 15, 2014 at 22:38

    Yum! Can never have enough of aubergine recipes. Thanks for sharing this 🙂

    Reply
    • Traditionally Modern Food says

      July 15, 2014 at 22:39

      So sweet of you Garima:) thanks

      Reply
  13. food passion and love says

    July 16, 2014 at 12:01

    You know vidya,I love Kathrikai kuzhambu…have been always searching for the perfect recipe..I will definitely try this out soon.

    Reply
    • Traditionally Modern Food says

      July 16, 2014 at 13:24

      Thanks Shannu:)Happy to know that you like kathirikka kuzhambu:) Do try and let me know how it turned out:)

      Reply
      • food passion and love says

        July 16, 2014 at 18:43

        Yes i will dear!planning to make it coming monday..

        Reply
        • Traditionally Modern Food says

          July 16, 2014 at 18:46

          Thats Nice Shannu:-)

          Reply
  14. Jeanne Melanson says

    July 16, 2014 at 19:46

    What an interesting recipe. I am not familiar with so many of the ingredients, but I would be willing to try this dish sometime. I am sharing on my “Indian Food” board on Pinterest. Thanks!

    Reply
    • Traditionally Modern Food says

      July 16, 2014 at 20:00

      Thanks Jeanne:)

      Reply
  15. Johnnysenough Hepburn says

    July 16, 2014 at 19:51

    If I can find baby aubergine, as they’re called here, I’d love to try this. Or maybe this would work with smallish medium? The other ingredients I’ve yet to try using are the chana and urad dals with dry spices. I have both in my cupboard, so really must give this a go sometime.

    Reply
    • Traditionally Modern Food says

      July 17, 2014 at 23:19

      Glad that you liked it:)Do try and let me know

      Reply
  16. eunkyungsuh says

    July 16, 2014 at 23:39

    I’m warming up to Indian food as I get older. Had tiki masala with a friend a few months back from Trader Joe’s. I’m willing to try anything (non insect or entrails or gonads). =) Blessings to you~

    Reply
    • Traditionally Modern Food says

      July 17, 2014 at 23:15

      Thanks:)

      Reply

Trackbacks

  1. Beans Paruppu Usili | Traditionally Modern Food says:
    July 14, 2014 at 23:36

    […] rice accompaniment, but my personal choice is Usili with Venngaya Vetha kuzhambu, Milagu Kuzhambu, Enna kathirika Kuzhambu and Moor kuzhambu. Two types of lentils are typically used for preparing […]

    Reply
  2. Stuffed Brinjal | Traditionally Modern Food says:
    July 29, 2014 at 23:46

    […] stuffing. Loved this way of stuffed brinjal 🙂 If you get small brinjals, both stuffed brinjal and Ennai Kathirikai Kuzhambu are great dishes to […]

    Reply
  3. Avarakkai Kadala Paruppu Curry | Traditionally Modern Food says:
    November 18, 2014 at 22:17

    […] Usually my Amma prepares Avarakkai without adding onion. During my schools days, when mom is out of station, we used to have meals in “Data Udipi Hotel” in Chennai. One day, Avarakkai curry was there in the menu. After seeing that, I was totally disappointed, as I was expecting some fried stuff like Potato, Plaintain etc. But after tasting the curry, I was pleasantly surprised with the taste. I never tasted this combo before – onion, dal and coconut in Avarakkai curry, with coconut oil flavor. Since I liked the taste my Amma use to re-create their preparation in her own style. This side dish goes well any Rice Accompaniment. […]

    Reply
  4. Avarakkai Kadala Paruppu Curry1 | Traditionally Modern Food says:
    November 18, 2014 at 22:25

    […] Usually my Amma prepares Avarakkai without adding onion. During my schools days, when mom is out of station, we used to have meals in “Data Udipi Hotel” in Chennai. One day, Avarakkai curry was there in the menu. After seeing that, I was totally disappointed, as I was expecting some fried stuff like Potato, Plaintain etc. But after tasting the curry, I was pleasantly surprised with the taste. I never tasted this combo before – onion, dal and coconut in Avarakkai curry, with coconut oil flavor. Since I liked the taste my Amma use to re-create their preparation in her own style. This side dish goes well any Rice Accompaniment. […]

    Reply
  5. Brinjal Rice – Vangi Bath | Traditionally Modern Food says:
    January 7, 2015 at 16:41

    […] it comes to brinjal i have many favorites  like Gotsu, brinjal rice and stuffed brinjal, Enna Kathirikai Kuzhambu, Sutta kathirikai Chutney. Brinjal rice is great for lunch box. As a kid, this Brinjal Rice with […]

    Reply
  6. Sutta Kathirikai Chutney | Traditionally Modern Food says:
    January 11, 2015 at 20:32

    […] am among the few who love brinjal. I have already posted some brinjal recipes like Brinjal Rice, Enna Kathirkai Kuzhambu and Stuffed Brinjal. Usually in India, Sutta Kathirikai Thogayal is prepared by roasting brinjal […]

    Reply
  7. Avarakkai Poricha Kootu / Broadbeans Moong dal Gravy says:
    November 19, 2015 at 00:22

    […] Sambar, thaala kuzhambu, paruppu urundai Kuzhambu, Ennai Kathirikai Kuzhambu etc. Kootu doesnt involve various intermediate steps. Kootu is all about Cooking some vegetable […]

    Reply
  8. Baigan Bharta |Bhaigan Barta | Eggplant Curry says:
    March 9, 2017 at 17:33

    […] Enna kathrikai Kuzhambu […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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