Ennai Kathirikkai Kuzhambu

Veg Curry
Veg Dishes
South Indian Thali
Lunch
Dinner
Side dish for Idli, Dosa
Side dish for Roti
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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

Instructions

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.

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