Ennai Kathirikkai Kuzhambu / Brinjal in Oil Gravy

2 Mar 2011

 

Ennai  Kathirikkai  Kuzhambu :

Ennai  Kathirikkai  Kuzhambu  is  one  of  the  most  authentic  recipe  of  South  Indian  Cuisine.  This is  my MIL’s signature dish. She used to prepared this spicy Oil Brinjal gravy in a thick paste form. It tastes divine , when mixed with white steamed hot rice , pairing it with vegetable kootu and roasted pappad. No doubt its our family’s favorite.

Am glad to share with you this tangy and easy traditional recipe here. Hope you enjoy…:)

Ingredients:

• Onion                           - 1
• Tamarind                       - small ball
• Tomato                         - 2
• Fenugreek seeds           - 1 tsp
• Red chilly                      - 1 or 2
• Cumin                           - ½ tsp
• Toor dal                        - 2 tsp
• Chana dal                     - 1 tsp
• Urad dal                        - 1 tsp
• Brinjals small                 -  5 or 6
• Oil                                - 3 tbsp
• Mustard                        - ¼ tsp
• Turmeric pwd                - a pinch
• Red chilly pwd              - 1 tsp
• Pepper pwd                  - ½ tsp
• Coriander pwd               - 1 tsp
• Curry and coriander leaves  - handful
• Salt to taste

Method:

1. Chop onion, coriander leaves to fine pieces.
2. Soak a small lemon sized ball of tamarind in ½ cup water and take thick extract out of it.
3. Grind tomatoes to puree.
4. Heat oil in a thick heavy bottomed pan.
5. Add fenugreek seeds and curry leaves.
6. Sauté well and add cumin, red chilly, toor dal, chana dal , urad dal and fry.
7. Allow to cool, add salt and grind them to powder.
8. Slit brinjal to small pieces and cover them up with this above ground powder.
9. Heat oil in the pan, add mustard, wait to splutter.
10. Add brinjal and sauté well in low flame.
11. Allow to cook covered for 2 mins.
12. Now add tomato puree, turmeric pwd, tamarind juice, red chilly pwd, pepper pwd, coriander pwd and combine well.
13. Sauté well till oil separates out.
14. Add half cup of water and allow to boil.
15. When the kuzhambu thickens, add a tsp of gingely oil and remove from flame.
16. Garnish with freshly chopped coriander leaves.

17. Tasty and authentic ennai kathirikai kuzhambu ready to enjoy with white steamed rice.

Cheers,

Jay