Ennai Kathrikai Kuzhambu | Fried Brinjal cooked in a Tangy Gravy - Subbus Kitchen
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Ennai Kathrikai Kuzhambu | Fried Brinjal cooked in a Tangy Gravy

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Ingredients

Adjust Servings:
10, small & tender Brinjal
1 Lemon Size Tamarind
To taste Salt
0.25 Teapsoon Asafoetida (Asafetida / Hing)
For Grinding
1 Teaspoon Oil
1 Tablespoon Coriander Seeds
1 Tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
0.5 Teaspoon Peppercorns
4 Red Chili
1 Tablespoon Grated Coconut
For Tempering
3 Tablepsoon Oil
1 Teaspoon Mustard Seeds
0.25 Teaspoon Fenugreek seeds
Few Curry Leaves

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Lip-Smacking Delicious Kuzhambu Variety!

Features:
  • No Onion No Garlic Recipes
  • Traditional Recipes

Ingredients

  • For Grinding

  • For Tempering

Directions

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Ennai Kathirikai kuzhambu is a traditional and conventional kuzhambu in Tamilnadu.  This kuzhambu requires little patience as it requires the preparation of ground spice powder, 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.

Normally in most of the sambar / kuzhambu varieties, brinjals are chopped into cubes and tossed into tamarind juice, but here in this Ennai Kathirikkai Kuzhambu, the main uniqueness is the stuffing of each brinjal with freshly ground spice powder and then sauteing these stuffed brinjals in lots of oil till they are tender and then again cooking them in tangy tamarind gravy till the oil starts to float on top of the kuzhambu. The freshly ground spice powder is the key to this recipe. Mix this delicious Ennai Kathirikkai Kuzhambu with hot steaming rice and enjoy this delightful food!

Video Making of Ennai Kathrikai Kuzhambu / Fried Brinjal cooked in a Tangy Gravy

Ennai Kathirikkai Kuzhambu | Fried Brinjal cooked in a Tangy Gravy
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Steps

1
Done
10 mins

Soaking Tamarind

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

2
Done
5 mins

Slit Brinjals

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.

3
Done
5 mins

Preparing Grinding Ingredients

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.

4
Done

Grinding Process

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

5
Done
7 mins

Stuffing Brinjal

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

6
Done
10 mins

Tempering & Frying Brinjal

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.

7
Done
5 mins mins

Adding Tamarind

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

8
Done
5 mins

Cook Kuzhambu

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

9
Done

Serving Time!

Serve the delicious Ennai Kathirikai Kuzhambu with hot steaming rice and poricha appalam and slurp!!!

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!

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9 Comments Hide Comments

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..

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.

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