Ennai Kathirikai Kuzhambu

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Ennai kathirikkai kuzhambu is yet another “Mom’s recipe”. Whenever she gets small brinjals from the grocery store, she prepares this dish. If you love brinjal, then this is a must-try recipe. This Stuffed Brinjal kuzhambu goes well with any fried curry/ paruppu usili.

Ennai Kathirikai Kuzhambu

Preparation Time : 10 mins | Soaking Time :15 mins | Cooking Time : 30 mins | Serves : 3

Category:Rice Accompaniments

Ingredients

Eggplant/Brinjal/Aubergine- 8  (preferably small brinjal, since I didn’t have them, used medium sized)

Tamarind –  lemon sized

Salt – as needed

Spice Powder:

Channa dal/bengal gram – 1 tbsp

Coriander seeds/Dhania -1 tbsp

Urad dal – 1/2 tsp

Red chillies – 3 ( Adjust according to your spice level)

Black Sesame seeds – 1/2 tsp

Fenugreek –  1/8 tsp

Rice – 1/4 tsp

Pepper – 1/4 tsp

To Temper:

Mustard seeds -1/4 tsp

Fenugreek – 1/8 tsp

Asafoetida/hing – a generous pinch

Curry leaves – one spring

Sesame Oil – 2 tbsp (Typical 4/5 tbsp are used but I have reduced)

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Method:

  • Soak tamarind and extract the juice
  • Dry roast the ingredients mentioned under spice powder till golden brown and switch off. Grind into a coarse powder.
  • Wash Eggplant, discard the stem and make two cuts leaving the bottom intact. Stuff the Eggplant with the spice powder and keep it aside

brinjal annd beans

  • Add oil to that pan and add the items under ‘to temper’ and let it splutter. Add the stuffed brinjals, turmeric powder and salt for brinjal. Cook on low flame, stirring it occasionally till the eggplants are half cooked. Add tamarind extract, the remaining spice powder and salt for gravy

brinjal annd beans1

  • Cook till the gravy thickens. Serve the Kuzhambu with Rice and any side dish. We had it with Beans Paruppu Usili

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My Notes:

  • Coconut can added in a spice powder
  • For Kuzhambu, shallots and garlic can be added

 

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47 thoughts on “Ennai Kathirikai Kuzhambu

  1. […] am among the few who love brinjal. I have already posted some brinjal recipes like Brinjal Rice, Enna Kathirkai Kuzhambu and Stuffed Brinjal. Usually in India, Sutta Kathirikai Thogayal is prepared by roasting brinjal […]

  2. […] it comes to brinjal i have many favorites  like Gotsu, brinjal rice and stuffed brinjal, Enna Kathirikai Kuzhambu, Sutta kathirikai Chutney. Brinjal rice is great for lunch box. As a kid, this Brinjal Rice with […]

  3. […] Usually my Amma prepares Avarakkai without adding onion. During my schools days, when mom is out of station, we used to have meals in “Data Udipi Hotel” in Chennai. One day, Avarakkai curry was there in the menu. After seeing that, I was totally disappointed, as I was expecting some fried stuff like Potato, Plaintain etc. But after tasting the curry, I was pleasantly surprised with the taste. I never tasted this combo before – onion, dal and coconut in Avarakkai curry, with coconut oil flavor. Since I liked the taste my Amma use to re-create their preparation in her own style. This side dish goes well any Rice Accompaniment. […]

  4. […] Usually my Amma prepares Avarakkai without adding onion. During my schools days, when mom is out of station, we used to have meals in “Data Udipi Hotel” in Chennai. One day, Avarakkai curry was there in the menu. After seeing that, I was totally disappointed, as I was expecting some fried stuff like Potato, Plaintain etc. But after tasting the curry, I was pleasantly surprised with the taste. I never tasted this combo before – onion, dal and coconut in Avarakkai curry, with coconut oil flavor. Since I liked the taste my Amma use to re-create their preparation in her own style. This side dish goes well any Rice Accompaniment. […]

  5. […] stuffing. Loved this way of stuffed brinjal 🙂 If you get small brinjals, both stuffed brinjal and Ennai Kathirikai Kuzhambu are great dishes to […]

  6. eunkyungsuh July 16, 2014 at 11:39 PM Reply

    I’m warming up to Indian food as I get older. Had tiki masala with a friend a few months back from Trader Joe’s. I’m willing to try anything (non insect or entrails or gonads). =) Blessings to you~

  7. Johnnysenough Hepburn July 16, 2014 at 7:51 PM Reply

    If I can find baby aubergine, as they’re called here, I’d love to try this. Or maybe this would work with smallish medium? The other ingredients I’ve yet to try using are the chana and urad dals with dry spices. I have both in my cupboard, so really must give this a go sometime.

  8. Jeanne Melanson July 16, 2014 at 7:46 PM Reply

    What an interesting recipe. I am not familiar with so many of the ingredients, but I would be willing to try this dish sometime. I am sharing on my “Indian Food” board on Pinterest. Thanks!

  9. food passion and love July 16, 2014 at 12:01 PM Reply

    You know vidya,I love Kathrikai kuzhambu…have been always searching for the perfect recipe..I will definitely try this out soon.

  10. cafegarima July 15, 2014 at 10:38 PM Reply

    Yum! Can never have enough of aubergine recipes. Thanks for sharing this 🙂

  11. Amanda July 15, 2014 at 4:44 PM Reply

    This looks so delicious. I’ll have to give it a try. Wow! So flavorful.

  12. coconutcraze July 15, 2014 at 12:17 PM Reply

    I love this spicy hot curry. Have been longing to eat some! I have made changes in my recipe…it’s time to go back to this traditional recipe.

    • Traditionally Modern Food July 15, 2014 at 2:34 PM Reply

      Happy to know you love this curry. Mom’s version will have more spice and oil but I have reduced both. Do try Sridevi, I am sure you will like it

  13. Flora July 15, 2014 at 9:46 AM Reply

    My mom makes this as well..tasty 🙂

  14. Chitra Jagadish July 15, 2014 at 7:32 AM Reply

    yippeee my favourite, perfect for akki rotti what we do in our place and goes well with anything….just love them….am drooling……..

  15. lapetitepaniere July 15, 2014 at 2:48 AM Reply

    It looks very tasty and so flavorful 🙂

  16. Charanya July 15, 2014 at 2:25 AM Reply

    Never had this before. Gotta try this 🙂

  17. tastefortongue July 15, 2014 at 2:13 AM Reply

    I love brinjal and I am totally looking forward to prepare this dish as soon as I get my hands on some baby brinjals 🙂

  18. swethadhaara July 15, 2014 at 1:02 AM Reply

    Sounds yummy! Will try this as a side to palak rice sometime and will let you know about it!!

  19. ddeeppaa July 15, 2014 at 12:40 AM Reply

    I love this a lot… Mouth watering 😛

  20. Malar July 14, 2014 at 11:44 PM Reply

    I do it in a different metod, this version looks good, will have to try this…

  21. Aruna Panangipally July 14, 2014 at 11:39 PM Reply

    Perfect timing! I did a brinjal round-up and was mourning the fact that I was running out of brinjal recipes. (I have some but am hoarding them! :-p)

    Now that you posted this wonderful recipe, I can sleep in peace…. 🙂

    • Traditionally Modern Food July 14, 2014 at 11:43 PM Reply

      🙂 you have a amazing brinjal recipe collection Aruna, I have already bookmarked two recipes. Your poha was a hit in my home. Guess from your collection, I will find lot of interesting recipes

      • Aruna Panangipally July 14, 2014 at 11:45 PM

        Same here. Don’t you just love blogging? I learn so much each day. 🙂

      • Traditionally Modern Food July 14, 2014 at 11:47 PM

        Yes Aruna, I always thinks the same. Learning a lot from Co- bloggers 🙂

  22. […] rice accompaniment, but my personal choice is Usili with Venngaya Vetha kuzhambu, Milagu Kuzhambu, Enna kathirika Kuzhambu and Moor kuzhambu. Two types of lentils are typically used for preparing […]

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