Lip-Smacking Delicious Kuzhambu Variety!
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!
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.
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.
5 mins mins