Ennai Kathirikai kuzhambu is a traditional and conventional kuzhambu in Tamilnadu.  This kuzhambu requires little patience as it requires the preparation of ground paste, frying and finally to make the gravy. But the taste would be awesome. Even the brinjal 'haters' would love this kuzhambu. When you want to make an authentic dish for a change and to impress your family, you may want to try this.

Ennai Kathrikai Kuzhambu / Fried Brinjal cooked in a Tangy Gravy
Ennai Kathrikai Kuzhambu / Fried Brinjal cooked in a Tangy Gravy

Preparation and Yield:
Preparation time10 mins
Cooking Time30 mins
Recipe CategoryKuzhambu
Recipe CuisineSouth Indian

Brinjal (small and equal size)1/4 kgs.
Tamarind Small gooseberry size
SaltTo Taste
Oil 5 tablespoon
Mustard Seeds (for seasoning)1 teaspoon
Fenugreek Seeds (for seasoning)1/4 teaspoon
Curry Leaces (for seasoning)

For Grinding:
Red chilli 4
Coriander Seeds4 teaspoon
Channa Dhal2 teaspoon
Peppercorns1/2 teaspoon
Hing1/4 teaspoon
Grated Coconut 1 tablespoon

Ennai Kathrikai Kuzhambu / Fried Brinjal cooked in a Tangy Gravy
Ennai Kathrikai Kuzhambu / Fried Brinjal cooked in a Tangy Gravy

  1. Soak the tamarind in one cup of water and extract the juice and keep it aside. The juice should be thick. 

  2. Clean the brinjals and slit them vertically - cross cut from the base till the stalks and immerse them in the water to avoid de-colouration. Heat 1/2 table spoon of oil in a pan and add the red chillies, coriander seeds, channa dal, peppercorns and fry till the dhal turns golden brown colour. Now add the hing and grated coconut and fry till the coconut turns light brown color. Switch off the flame and allow the fried ingredients to cool off.

  3. Now take the fried ingredients to a mixer and grind it to a nice powder

  4. Take a slit brinjal and Fill the ground powder into the brinjals using knife / butter knife gently. One teaspoon of powder can be stuffed inside each of the brinjal. Repeat this for rest of the brinjals. There will be left over spice powder which we will use it later along with tamarind extract

  5. Heat oil in the pan, and add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add fenugreek seeds and fry them till they are red and then add curry leaves saute them for couple of seconds. Next, add the stuffed brinjals and fry them in a low flame. Allow it to cook for upto 8-10 mins in a low flame. It should be completely cooked. Flip the brinjals gently in the regular interval. 

  6. Add the Tamarind extract along with salt and the remaining ground powder and mix them well.

  7. Cover the pan and keep the flame low for about 5 minutes till the tamarind and spice powder's raw smell goes off and the oil floats on the top of the gravy. Switch off the flame
  8. Serve the delicious Ennai Kathirikai Kuzhambu with hot steaming rice and poricha appalam and slurp!!!
  9. Ennai Kathrikai Kuzhambu / Fried Brinjal cooked in a Tangy Gravy
    Ennai Kathrikai Kuzhambu / Fried Brinjal cooked in a Tangy Gravy

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  1. Tried this recipe.. really yummy. came out very well. Thanks for sharing it.

  2. Thanks for sharing it was yummy

  3. I tried this today and it came out very well.. Thanks for the step by step instructions..

  4. I tried it today...it was very tasty..thank you..subbu aunty..

  5. just finished eating this mouth watering kathirikkai... thanks Auntie for this yummy recipe.
    i just added a little onion and tomato after the seasoning so that i can get more quantity..

  6. My mom used to prepare as sidedish for rice. With full stuffing and cook like brinjal curry. -jayashree

  7. Just made it, wonderful taste of the freshly ground coriander , urid and chana dal taste! It is almost 'katharikai vetta kuzambu' but not the same! Excellent and very easy to make as you explain! Thank you for posting this.