Ennai kathirikkai kuzhambu | Enna Kathirikai kulambu | 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
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
Kootu recipe collection in TMF
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
Notes
- Adjust the chilli according to your spice
- I have stuffed brinjsl with a dry powder instead you add little water and make the stuffing
- Use little powder for the stuffing and save the rest for kuzhambu
- Add tamarind water after brinjals turn slightly brown
- Cook the kuzhambu for 25 minutes for the best flavor
- Little jaggery gives nice flavor to the kuzhambu
- Kuzhambu stays good for 2-3 days depending on your weather condition
- You can saute and add onion and tomatoes for extra flavor
- Use sesame oil for the best flavor
Kathirikai Kuzhambu
Preparation Time: 10 mins | Soaking Time:15 mins | Cooking Time: 30 mins | Serves : 4
Category: Rice Accompaniments
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 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 poriyal or kootu
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…. 🙂
🙂 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
Same here. Don’t you just love blogging? I learn so much each day. 🙂
Yes Aruna, I always thinks the same. Learning a lot from Co- bloggers 🙂
I do it in a different metod, this version looks good, will have to try this…
Sure Malar:) how you prepare it, eager to learn your preparation
coming soon Vidya 🙂
🙂
I love this a lot… Mouth watering 😛
Thanks Deepa:)
Sounds yummy! Will try this as a side to palak rice sometime and will let you know about it!!
That’s nice idea Swetha:) waiting to hear from you
I love brinjal and I am totally looking forward to prepare this dish as soon as I get my hands on some baby brinjals 🙂
Good to know someone who like brinjal like me:) do try and let me know
Never had this before. Gotta try this 🙂
Do try it Charanya:) waiting to hear from yoy
It looks very tasty and so flavorful 🙂
Thanks Linda:)
yippeee my favourite, perfect for akki rotti what we do in our place and goes well with anything….just love them….am drooling……..
I have tasted akki roti in friend’s place:) guess its prepared with rice flour
My mom makes this as well..tasty 🙂
Wow that’s nice:) Mom’s recipes are always spl
oh yes..that’s so true!
🙂
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.
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
This looks so delicious. I’ll have to give it a try. Wow! So flavorful.
Thanks Amanda:)Do try and let me know
Thanks Amanda:) waiting to hear from you
Yum! Can never have enough of aubergine recipes. Thanks for sharing this 🙂
So sweet of you Garima:) thanks
You know vidya,I love Kathrikai kuzhambu…have been always searching for the perfect recipe..I will definitely try this out soon.
Thanks Shannu:)Happy to know that you like kathirikka kuzhambu:) Do try and let me know how it turned out:)
Yes i will dear!planning to make it coming monday..
Thats Nice Shannu:-)
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!
Thanks Jeanne:)
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.
Glad that you liked it:)Do try and let me know
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~
Thanks:)