ENNAI KATHIRIKKAI KULAMBU RECIPE - ENNAI KATHIRIKAI KUZHAMBU

In Tamil nadu, people make ennai kathirikkai kuzhambu in different ways. This is my MIL's version. Basically I am a big fan of brinjal recipes. My mom usually makes brinjal gravy for idli and stuffed  brinjal 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. It looks like puli kuzhambu but tastes different. I think most of you have your own version. Here comes our way of making it. Do try this. You will love it for sure !

If you are looking for Ennai kathirikkai kulambu with lots of oil in Chettinad style, do refer this POST.

Ennai Kathirikkai 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

INGREDIENTS

Brinjal - medium sized (6 nos) Tamarind - Medium gooseberry size(little (more than small gooseberry size) Salt & water - as needed Cooking oil - 2 tbsp ( to saute brinjal) 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

METHOD

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. 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. In the same kadai, add 2 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. Allow it to boil with the required salt & water. Cover and cook brinjal. 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.

Note

Add more pepper corns and chillies based on your 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 !

Mix with hot rice topped with ghee. Tastes yummy 

Do check out my other brinjal recipes

• Ennai kathirikai Poriyal

• Brinjal podi curry

• Kathirikai poriyal

• Kathirikai kosumalli 

• Brinjal gotsu

• Sutta kathirikai chutney

• Brinjal sambar for idli
• Chettinad Ennai kathirikkai kulambu

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