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
1 of 3
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.