Ennai Kathirikai Kuzhambu Recipe

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:

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Ennai Kathirikai Kuzhambu Recipe | How to make Ennai Kathirikai Kuzhambu

Course: Kuzhambu

Cuisine: Indian Cuisine, Indian Recipes, South Indian Recipes, Tamil Nadu Recipes

Equipments Needed

• Heavy Bottomed Pan
• Mixer Grinder

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 people

Calories: 258kcal

Author: Sowmya Venkatachalam

Ennai Kathirikai kuzhambu is a chettinad special spicy and delicious gravy made with tender brinjals. A perfect mix for rice or can also be served with Roti! Learn here how to make this kuzhambu with step by step instructions, video and pictures!

Print Recipe

Ingredients

• ▢ 1 small lemon size tamarind

For Gravy

• ▢ 6 nos Brinjal Tender brinjals are preferred
• ▢ 10 nos Shallots / Baby Onions
• ▢ ½ no Tomato Chopped
• ▢ ¼ tsp Turmeric Powder
• ▢ 1.5 tsp Salt
• ▢ ¼ Cup Sesame Oil

For Masala

• ▢ 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ▢ 1½ tbsp Coriander seeds
• ▢ 5-6 nos Red Chili
• ▢ 1 tsp Peppercorns
• ▢ 1 tsp Cumin Seeds
• ▢ 2 nos Garlic cloves
• ▢ 1 no Onion Roughly chopped
• ▢ ½ no Tomato chopped
• ▢ 1 tbsp Sesame Seeds
• ▢ 1 tbsp Grated Coconut
• ▢ 1 tbsp Oil

For Seasoning

• ▢ 1 tsp Mustard seeds
• ▢ ¼ tsp Fenugreek seeds
• ▢ Few Curry leaves

Instructions 

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 tsp 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 tbsp of oil in a pan. Add garlic cloves, chopped onions and tomato. Add turmeric powder and 1/2 tsp 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 1/4 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.
  
• ▢
  Add the half-cooked stuffed brinjals to the kuzhambu.
  
• ▢
  Cover and cook the kuzhambu in low flame for 15 mins.
  
• ▢
  After 15 mins, the oil gets oozed out and the kuzhambu will be thick. If you want thin consistency, you can add water and dilute.
  

Serving Time

• ▢
  Serve the delicious Enna Kathirikai Kuzhambu with hot steaming rice!
  

Video

Notes

• 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.

Nutritional Info

Nutrition Facts

Ennai Kathirikai Kuzhambu Recipe | How to make Ennai Kathirikai Kuzhambu

Amount Per Serving (1 ladle)

Calories 258 Calories from Fat 90

% Daily Value*

Fat 10g15%

Carbohydrates 30g10%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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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 tsp 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 tbsp of oil in a pan. Add garlic cloves, chopped onions and tomato. Add turmeric powder and 1/2 tsp 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 1/4 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.

• Add the half-cooked stuffed brinjals to the kuzhambu.

• Cover and cook the kuzhambu in low flame for 15 mins.

• After 15 mins, the oil gets oozed out and the kuzhambu will be thick. If you want thin consistency, you can add water and dilute.

SERVING TIME

• Serve the delicious Enna Kathirikai Kuzhambu with hot steaming rice!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!