Ennai Kathirikkai Kuzhambu | Fried Brinjal cooked in a Tangy Gravy

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Ennai Kathirikai Kuzhambu is a very delicious and spicy Chettinad special kuzhambu variety. Tender brinjals are stuffed with freshly ground masala which are then half-shallow-cooked and then fully cooked in spicy and tasty onion-tomato-tamarind based gravy. This kuzhambu looks absolutely appetizing and appealing. With the oil oozing on top of the gravy along with the stuffed brinjals dunked in makes this kuzhambu absolutely delicious. We can relish this spicy delight with hot steaming rice or can also be served with roti/chapati.

Tips for making Ennai Kathirikai Kuzhambu:

Use round tender brinjals for this recipe.
Wash, dry the brinjals thoroughly. Cut the brinjals till the stem. Do not cut all the way down then we can't stuff the masala.
If the brinjals are big, then slice and spread the masala all over the slices.
Shallow cook the brinjals till 50% in oil. Do not fully cook in oil we need to cook again in kuzhambu.
Cook the kuzhambu with stuffed brinjals in low flame for 15 mins till the oil oozes out.
Adjust the consistency of gravy according to your needs.

You may also want to try:

Jeeraga Kuzhambu - Jeeraga Kuzhambu is one of the traditional and healthy kuzhambu variety that goes well with curd rice. The flavor of cumin seeds along with its medicinal qualities makes this kuzhambu so enticing.
Aracha Rasam - In Araitha Rasam, we are going to make a freshly ground Rasam masala instead of using the ready made rasam powder. Freshly ground rasam masala gives a nice and fresh flavour to the rasam. Also here as we are grinding the masala freshly, we are not going add cooked dal finally.
Vengaya Kosu - Vengaya Kosu is a spicy, tangy and tasty gravy that is popular in chettinad Cuisine.

Recipe Card for Enna Kathirikai Kuzhambu Recipe:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

SOAKING TAMARIND

Soak tamarind in 1 cup of hot water for 10 mins. Squeeze and extract the juice and set aside.

PREPARING MASALA

Heat 1 teaspoon of oil in a pan. Add chana dal, coriander seeds, red chili, pepper and cumin seeds. Fry till the dal till light golden. Now add sesame seeds and fry for a min.

Next, add grated coconut and fry till the coconut is light golden. Switch off the flame. Take these fried ingredients to the mixer jar.

Now heat 1 tablespoon of oil in a pan. Add garlic cloves, chopped onions and tomato. Add turmeric powder and ½ teaspoon of salt and saute the onion-tomato till tomato is mushy.

Take these onion-tomato to the mixer jar and grind everything to a smooth paste.

PREPARE BRINJALS

Wash and pat dry the brinjals. Slit the brinjal till the stem like a cross. Do not cut all the way then we can't stuff with masala.

Stuff the prepared masala inside each brinjal. Save the rest of the masala for the kuzhambu.

Heat ¼ cup of oil in a pan. Place the masala stuffed brinjals in the pan. Flip occasionally and cook the brinjals till its 50% cooked. Take out the half cooked brinjals aside.

PREPARING KUZHAMBU

To the rest of the oil, add mustard seeds and allow it to sputter. Also add fenugreek seeds and curry leaves, give a mix.

To the pan, add shallots and saute till its translucent. then, add tomato and cook till tomato is soft.

Now, add tamarind juice along with asafoetida and salt. Bring the tamarind juice to boil. Now, add the left over freshly ground masala. Give a good stir.