south indian ennai kathirikkai kuzhambu recipe/kulambu
south indian ennai kathirikkai kuzhambu recipe/kulambu
Selection of brinjals becomes crucial and it literally decides the taste of that very dish.Next to the local purple striped variety brinjals that are available in my hometown.These dark purple coloured brinjals are my favourite.Its always available fresh at the farmers market plucked direct from the fields.Only matured brinjals will have seeds the tender ones will be having only soft flesh in it.If you select matured one then the brinjals will taste bitter.While selecting brinjals it should be bright without any blemishes and should be shiny.
This south indian ennai kathirikkai kuzhambu recipe/kulambu is an excellent gravy to enjoy with hot cup of rice.Most of the time I do relish it with simple rasam or curd rice.All the ingredients added should have a balance overpowering any ingredient will surely spoil the whole recipe.Even when adding tamarind add it in moderation only after checking for tanginess.
south indian ennai kathirikkai kuzhambu recipe/kulambu
INGREDIENTS:
For gravy:
Small fresh brinjals – 15 no
Onion – 1(chopped)
Tomato – 1 (chopped)
Garlic cloves crushed – 5-6
Turmeric powder – 3/4 tsp
Salt to taste
Sambar powder – 11/4 tsp
Jaggery – a small piece
Tamarind – from very small-sized ball(take extract)
Some curry leaves
For tadka:
Gingelly oil – 4-5 tbsp
Mustard seeds/kadugu – 1/2 tsp
Jeera/seeragam – 1/2 tsp
Asafoetida – 1 tsp
To roast and grind:
Oil – 1tsp
Red chillies – 5-6 no
Coriander seeds – 2 tbsp
Bengal gram dal/kadala paruppu – 11/2 tsp
Kadugu/mustard – 3/4 tsp
Fenugreek seeds/vendhayam – 1/2 tsp
Jeera/seeragam – 1 tsp
Garlic – 8-10(cloves)
Scrapped coconut – 4 tbsp
METHOD:
1.First soak tamarind and take extract(thick).
2.Cut brinjals into four at the top end as shown with tails alone removed.
3.Put all the cut brinjals in water till use.
4.Add oil in a pan and roast all the “to roast and grind” ingredients one by one till done except coconut.
5.Then when cool grind these ingredients along with coconut to a fine paste by adding water.
6.To make gravy keep kadai with oil to heat up, add kadugu-seeragam .
7.When kadugu crackles add hing then add onions with crushed garlic and some curry leaves.
8.When onions are transparent add brinjals and roast it nicely for 5 minutes.
9.Add tomatoes to it and mix nicely.
10.Then add turmeric,sambar powder and also salt needed for the gravy.
11.Add thick tamarind mixture and let it cook.
12.When rawness goes off add ground mixture with some jaggery.
13.Add needed water and let it boil.
14.While boiling it may splutter so close lid,stir in-between.
15.After 5 minutes of boiling sim the flame till oil oozes.
16.Switch off and serve hot with rice.
south indian ennai kathirikkai kuzhambu recipe/kulambu
Ingredients
For gravy:
- Small fresh brinjals - 15 no
- Onion - 1 chopped
- Tomato - 1 chopped
- Garlic cloves crushed - 5-6
- Turmeric powder - 3/4 tsp
- Salt to taste
- Sambar powder - 11/4 tsp
- Jaggery - a small piece
- Tamarind - from very small sized ball take extract
- Some curry leaves
For tadka:
- Gingelly oil - 4-5 tbsp
- Mustard seeds/kadugu - 1/2 tsp
- Jeera/seeragam - 1/2 tsp
- Asafoetida - 1 tsp
To roast and grind:
- Oil - 1tsp
- Red chillies - 5-6 no
- Coriander seeds - 2 tbsp
- Bengal gram dal/kadala paruppu - 11/2 tsp
- Kadugu/mustard - 3/4 tsp
- Fenugreek seeds/vendhayam - 1/2 tsp
- Jeera/seeragam - 1 tsp
- Garlic - 8-10 cloves
- Scrapped coconut - 4 tbsp
Instructions
- First soak tamarind and take extract(thick).
- Cut brinjals into four at the top end as shown with tails alone removed.
- Put all the cut brinjals in water till use.
- Add oil in a pan and roast all the "to roast and grind" ingredients one by one till done except coconut.
- Then when cool grind these ingredients along with coconut to a fine paste by adding water.
- To make gravy keep kadai with oil to heat up, add kadugu-seeragam .
- When kadugu crackles add hing then add onions with crushed garlic and some curry leaves.
- When onions are transparent add brinjals and roast it nicely for 5 minutes.
- Add tomatoes to it and mix nicely.
- Then add turmeric,sambar powder and also salt needed for the gravy.
- Add thick tamarind mixture and let it cook.
- When rawness goes off add ground mixture with some jaggery.
- Add needed water and let it boil.
- While boiling it may splutter so close lid,stir in-between.
- After 5 minutes of boiling sim the flame till oil oozes.
- Switch off and serve hot with rice.
Notes
Don't add more fenugreek for grinding it will become bitter.
Adding jaggery is optional.
You can make it as semi-gravy or as normal gravy as you may wish.
Some gravies and sambar here in my space:
Comments (2)
Anu - My Ginger Garlic Kitchen
Everyday is a new learning for me when it comes to south Indian cuisine. Thank you for these wonderful shares, Vani. I don’t know how to pronounce this dish, but I know that I will love this delicious curry! 🙂
srividhya
Those pinchu katharikai.. wow. Love this kuzhambu. Just now commented in Anu’s space telling that brinjal is my fav veggie. Same here too. Lipsmacking kuzhambu. I don’t even need any side for this 🙂 I haven’t tried grinding kadalai paruppu. Will try your version soon pa.