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July 22, 2010


I am a big fan of brinjal recipes.My mom usually makes brinjal gravy for idli and stuffed poriyal.After my marriage,i learnt some more varieties of brinjal recipes from my MIL.One among them is Ennai kathirikkai kulambu. I love this gravy a lot.Sendhil who hates brinjal loves this gravy a lot as it has pepper.I think most of u have ur own version.Here comes our way of making it.

Ennai Kathirikai Kuzhambu Recipe

Ennai Kathirikai Kuzhambu Recipe Ennai Kathirikai Kuzhambu Recipe - My mil's version, easy and flavourful gravy for rice
Cuisine: Indian
Category: Gravies
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


  • Brinjal - medium sized (6 nos)
  • Tamarind - Medium gooseberry size(little (more than small gooseberry size)
  • Salt & water - as needed
To roast and grind
  • Oil - 1 tbsp
  • Chana dal - 1 tbsp
  • Urad dal - 1.5 tsp
  • Red chillies - 2-3 nos
  • Grated coconut - 2 tbsp
  • Pepper corns - 2 tsp

  • Wash and slit brinjal halfway into 4 pieces.Immerse in water till use to prevent color change. In a kadai,heat oil and roast pepper corns.
Ennai kathrikai kuzhambu step 1
  • When it starts to splutter ,add the remaining ingredients except coconut.Roast till golden brown.Lastly add grated coconut,roast for few seconds and switch off the flame.Let them cool. Grind everything into a powder.
Ennai Kathirikai kuzhambu step 2
  • In the same kadai ,add one more tbsp of oil and add the slitted brinjal.Roast till it gets cooked.The skin of brinjal gets browned.It takes nearly 10 minutes. 
  • Take the tamarind extract and add the roasted brinjal to it.
Ennai Kathirikai kuzhambu step 3
  • Allow it to boil with the required salt & water.After the brinjal is completely cooked,add the roasted powder and boil for some more time.Switch off the stove and serve hot.Enjoy this gravy by mixing in hot rice topped with ghee..

    Ennai Kathirikai Kuzhambu step 4


  • Add more pepper corns and chillies based on ur spice level.The quantity i have given,gives medium spicy taste.
  • Use Tamilnadu purple or voilet brinjal for more taste and flavour.
  • Adding ghee is a must while eating.It helps to balance the heat of brinjal and peppercorns.

Serve with hot rice adding ghee !
    BRINJAL Benefits Of Brinjal
    Commonly known as the eggplant.Brinjal is one of the most easily available and affordable vegetables. In its unripe form, it is a large greenish-whitish vegetable and when ripe, it turns a deep violet. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for overall well-being of the body. In fact, one can even take brinjal soup to attain maximum benefits from this vegetable. It is a very good source of potassium and contains a high content of water and fiber. Check out the nutritional value and also the health benefits of eating brinjal.
    Nutritional Value of Brinjal
    Given here is the nutritional value of a serving of 100 grams of brinjal.
    Calcium - 525 mg
    Cholesterol - 16mg
    Dietary Fiber - 4.9g
    Iron - 6mg
    Potassium - 618mg
    Protein - 8g
    Saturated Fat - 5.2g
    Sodium - 62mg
    Sugars - 11.4g
    Total Carbohydrates - 17.8g
    Total Fat - 27.5g
    Vitamin A - 6.4 mg
    Health & Nutrition Benefits of Eating Brinjal
    Take brinjal in a mashed form or as a soup and add some garlic and asafetida to it. It will help you get rid of flatulence and adjust the wind humor of the body.
    Brinjal can also be eaten after being roasted directly on fire. Just peel off the skin, mash it and add some salt in it for flavor and eat it. It will help cure phlegm, congestion and reduce the formation of gas.
    In order to increase appetite and digestion, take soup made of mashed brinjal and tomato, along with some salt and pepper.
    In case you are unable to fall asleep easily, eat a soft brinjal (along with some honey) after baking it directly over fire. If taken regularly, it may also cure insomnia.
    In order to cure enlarged spleen caused due to malaria, eat soft baked brinjal along with raw sugar on empty stomach, preferably in the morning.
      Mix with hot rice topped with ghee.Tastes yummy Thumbs up

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    July 12, 2010



    I think most of u can prepare bonda/bhaji very easily ..But for me, making bhaji and bonda  is always an achievement  . I suck in making these.So i am always afraid to try even with readymade bhaji/bonda mix..Yesterday I Prepared this  bonda for the first time.Usually i make only vada with urad dal . My MIL suggested me to try this bonda ..It came out excellent ..Thanks to my MIL , i learnt an yummy,easy snack .This gave me a confidence to try bhaji and bonda varieties soon Tongue out..


    • Urad dal – 1/2 cup
    • Green chilly – 1 no (optional )
    • Pepper corns – 1 – 2 tsp (slightly crushed )
    • Curry leaves – A few (chopped)
    • Coconut pieces – 1 handful ( small in size)
    • Coriander leaves – Few (chopped)

    METHOD :

    • Soak urad dal for 30 mins .Grind using very little water along with salt and green chilly.
    • Now add the chopped coconut pieces , curry leaves ,coriander leaves and slightly crushed peppercorns..
    • Mix well and make sure the batter is thick.If it is watery add little rice flour.
    • Now heat the kadai with oil and fry these bondas in batches.

    Serve hot !!


    URAD DAL :

    Urad, also referred to as the urad bean, urd, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds. It, along with the mung bean was placed in Phaseolus but has been transferred to Vigna. It was at one point considered to belong to the same species as mung bean.
    Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.
    It is an erect, sub-erect or trailing, densely hairy annual herb. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to 6 cm long. The bean is boiled and eaten whole or after splitting into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in culinary preparation like dosa, idli, vada, and papad.
    It is very nutritious and is recommended for diabetics, as are other pulses. Though very beneficial in limited quantities excessive intake causes flatulence, which some sources claim can be prevented by adding a little asafoetida, pepper and ginger in the cultinary preparations. It is very popular in Punjabi cuisine of India and Pakistan where it is known as "maanh".
    The product sold as "black lentil" is usually the whole urad bean or urad dal. The product sold as "white lentil" is the same lentil with the black skin removed.

    Eat Urad daal (Black gram daal). They look like slightly dusty, black beads. Black gram is popular in the Indian Continent. Scientifically this bean is known as Vigna mungo (old name: Phaseolus radiatus). Don't confuse Mungo with its cousin, mung bean or pesalu (Telugu) green gram or Phaseolus mungo (old) or Vigna radiata (new), also very popular in India. No Indian would ever confuse between these two beans, but Western scientists are different. Especially when it comes to Indian diversity. Taxonomic treatment of black gram (V. mungo) and green gram (V. radiata) has been confused. Verdcourt (1970) proposed that these two species should be treated as a single species. However, Marechaetal. (1978) considered these two as distinct species and his proposal was supported by many taxonomists. Two botanical varieties were recognized in V.mungo. V.mungo var.mungo is the cultivated form (black gram), var.silvestris is the wild ancestral form of black gram. These black beans with a white center are sold as urad in many Indian groceries. As halved beans, they are called urad dal. Urad dal is available unhusked with its black seedcoat and husked.
    A one-cup of urad dal serving contains 189 calories, 13 grams of protein, 12 grams of fiber (about half a day's worth) and one gram of fat. Black gram requires only minimal soaking -- about half an hour -- before cooking, which takes another 30 to 40 minutes. In India, mung beans are the common man's meal. They're very popular and are eaten throughout India, from Kashmir to Tamilnadu in the south. Most popular South Indian dishes contain urad, e.g., Idli, Dosa, Utappam, Vada etc.

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