Ennai kathirikkai kuzhambu | Enna Kathirikai kulambu | Brinjal puli kuzhambu | Kathirikai kara kuzhambu | South Indian kuzhambu recipes | Brinjal kuzhambu recipe is a traditional South Indian kuzhambu/ Kulambu variety. Small brinjal cooked in a tangy tamarind base makes this kuzhambu tasty. Freshly roasted and ground powder gives a nice flavor to the Tamil Nadu style kuzhambu variety. Kulambu stays good for 2-3 days.
Ennai Kathirikai kuzhambu
Ennai Kathirikai kuzhambu is yet another “Mom’s recipe”. Whenever she gets small brinjals from the grocery store, she prepares this dish. Knowing my brinjal addiction Amma prepares it frequently. As the same suggests “Ennai Kathirikai (Oil Brinjal)”. Brinjal kuzhambu with oil glaze. https://traditionallymodernfood.com/category/kootu/
Can I use sambar powder/chilli powder for kuzhambu?
The special taste of enna kathirikai kuzhambu is freshly roasted and ground kuzhambu powder. You can use sambar powder like poondu kuzhambu, kara kuzhambu. It still tastes good but flavors will be different.
Can I chop brinjal and prepare kuzhambu?
For this enna kathrikai kuzhambu and gutti vangaya kura I prefer slitting the brinjal, stuff the masala, and prepare. You also can chop and brinjal and prepare kuzhambu
How much oil should I add for kuzhambu?
Traditionally double the amount of oil is used for Enna kathirikai kuzhambu but I have reduced oil. If you are going to finish the kuzhambu use the specified amount of oil but for longer shelf life add extra oil. If you like Kara Kuzhambu based recipes try Appalam Kuzhambu Vendakkai Kara Kuzhambu Poondu Kuzhambu
Can I add onion, garlic to the kuzhambu?
Amma usually prepared traditional Tamil Brahmin no onion- no garlic version. If preferred you can saute onion and garlic and prepare kuzhambu.
Shelf life of Ennai Kathirikai Kuzhambu
Kuzhambu stays good for 2-3 days and the flavors get best on the second day. Sesame oil makes the kulambu super yummy. if you are looking for Kuzhambu varieties without dal and sambar powder this is a great choice.
Kuzhambu varieties with tamarind Kuzhambu varieties without tamarind Brinjal recipes in TMF Kootu recipe collection in TMF
Ingredients
Eggplant/Brinjal/Aubergine- 12 (preferably small brinjal, since I didn’t have them, used medium-sized) Tamarind water - 3 cups (extracted from lemon sized tamarind) water - 1/2 cup Salt - as needed
Spice Powder:
Channa dal - 1 tbsp Coriander seeds/Dhania -1 tbsp Urad dal - 1 tsp Red chillies - 4 (Adjust according to your spice level) jaggery big piece Black Sesame seeds - 1/2 tsp Fenugreek - 1/8 tsp Rice - 1/4 tsp Pepper - 1/2 tsp Asafoetida/hing - a generous pinch
To Temper:
Mustard seeds -1/2 tsp Fenugreek - 1/8 tsp Curry leaves - one spring Sesame Oil - 3 tablespoon + 1/2 tbsp
How to make ennai kathirikai kuzhambu with step by step pictures :
Soak tamarind and extract the juice Cut brinjal and soak them in water with a little salt Dry roast the ingredients mentioned under spice powder till they turn aromatic and changes color
Turn off the stove and let everything cool
Grind the kuzhambu powder Discard the stem and cut like a cross Furthermore carefully stuff the Eggplant with the ground spice powder and save the rest of the powder
In a wide pan add 3 tablespoon oil and heat
Once the oil turns hot add the items under ’to temper’ and let it splutter
Add the stuffed brinjals and cook on low flame for around 2 - 3 minutes sauteeing occasionally till the brinjal skin color changes and starts to shrink
Add tamarind extract, the remaining spice powder, water, and salt for kuzhambu
Cook for 15 minutes, mixing the occasionally
Add jaggery, hing, and 1/2 tablespoon oil and cook for 10 more minutes. Serve the Kuzhambu with Rice and poriyal or kootu
