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    Ennai Kathirikai Kuzhambu | Ennai Kathirikai Kulambu

    July 14, 2014 By Vidya Srinivasan 41 Comments

    50 shares
    Jump to Recipe Jump to Video Print Recipe

    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.

    https://traditionallymodernfood.com/category/kootu/

    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 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, stuff the masala, and prepare. You also can 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 oil. If you are going to finish the kuzhambu use the specified amount of oil but for 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, garlic to the kuzhambu?

    Amma usually prepared 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 get 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

    5 from 1 vote
    Print Pin Comment
    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 tablespoon + 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 tablespoon 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 tablespoon oil and cook for 10 more minutes. Serve the Kuzhambu with Rice and any poriyal or kootu

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    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 tablespoon + 1/2 tbsp

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

    • 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 tablespoon 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 tablespoon oil and cook for 10 more minutes. Serve the Kuzhambu with Rice and poriyal or kootu

     

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    Comments

    1. Aruna Panangipally

      July 14, 2014 at 11:39 pm

      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

        July 14, 2014 at 11:43 pm

        🙂 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

          July 14, 2014 at 11:45 pm

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

          Reply
          • Traditionally Modern Food

            July 14, 2014 at 11:47 pm

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

            Reply
    2. Malar

      July 14, 2014 at 11:44 pm

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

      Reply
      • Traditionally Modern Food

        July 15, 2014 at 3:19 pm

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

        Reply
        • Malar

          July 15, 2014 at 5:59 pm

          coming soon Vidya 🙂

          Reply
          • Traditionally Modern Food

            July 15, 2014 at 7:30 pm

            🙂

            Reply
    3. ddeeppaa

      July 15, 2014 at 12:40 am

      I love this a lot… Mouth watering 😛

      Reply
      • Traditionally Modern Food

        July 15, 2014 at 3:17 pm

        Thanks Deepa:)

        Reply
    4. swethadhaara

      July 15, 2014 at 1:02 am

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

      Reply
      • Traditionally Modern Food

        July 15, 2014 at 3:16 pm

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

        Reply
    5. tastefortongue

      July 15, 2014 at 2:13 am

      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

        July 15, 2014 at 3:15 pm

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

        Reply
    6. Charanya

      July 15, 2014 at 2:25 am

      Never had this before. Gotta try this 🙂

      Reply
      • Traditionally Modern Food

        July 15, 2014 at 3:14 pm

        Do try it Charanya:) waiting to hear from yoy

        Reply
    7. lapetitepaniere

      July 15, 2014 at 2:48 am

      It looks very tasty and so flavorful 🙂

      Reply
      • Traditionally Modern Food

        July 15, 2014 at 3:04 pm

        Thanks Linda:)

        Reply
    8. Chitra Jagadish

      July 15, 2014 at 7:32 am

      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

        July 15, 2014 at 2:37 pm

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

        Reply
    9. Flora

      July 15, 2014 at 9:46 am

      My mom makes this as well..tasty 🙂

      Reply
      • Traditionally Modern Food

        July 15, 2014 at 10:29 am

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

        Reply
        • Flora

          July 16, 2014 at 9:23 am

          oh yes..that's so true!

          Reply
          • Traditionally Modern Food

            July 16, 2014 at 10:10 am

            🙂

            Reply
    10. coconutcraze

      July 15, 2014 at 12:17 pm

      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

        July 15, 2014 at 2:34 pm

        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

      July 15, 2014 at 4:44 pm

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

      Reply
      • Traditionally Modern Food

        July 15, 2014 at 6:03 pm

        Thanks Amanda:)Do try and let me know

        Reply
      • Traditionally Modern Food

        July 15, 2014 at 7:31 pm

        Thanks Amanda:) waiting to hear from you

        Reply
    12. cafegarima

      July 15, 2014 at 10:38 pm

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

      Reply
      • Traditionally Modern Food

        July 15, 2014 at 10:39 pm

        So sweet of you Garima:) thanks

        Reply
    13. food passion and love

      July 16, 2014 at 12:01 pm

      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

        July 16, 2014 at 1:24 pm

        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

          July 16, 2014 at 6:43 pm

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

          Reply
          • Traditionally Modern Food

            July 16, 2014 at 6:46 pm

            Thats Nice Shannu:-)

            Reply
    14. Jeanne Melanson

      July 16, 2014 at 7:46 pm

      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

        July 16, 2014 at 8:00 pm

        Thanks Jeanne:)

        Reply
    15. Johnnysenough Hepburn

      July 16, 2014 at 7:51 pm

      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

        July 17, 2014 at 11:19 pm

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

        Reply
    16. eunkyungsuh

      July 16, 2014 at 11:39 pm

      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

        July 17, 2014 at 11:15 pm

        Thanks:)

        Reply
    5 from 1 vote (1 rating without comment)

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