Oct 22, 2011

Ennai Kathirikai Kulambu / Brinjals cooked in Tamarind & Coconut Sauce



This is a dish which makes my mouth water when I think about it..Such a flavourful dish,but if you are in diet like me,stay away from this..Because it has lots of oil in it.


But I love to make this for my amma,because she go crazy for brinjals...What a loving daughter can do more than this..I made this couple of weeks before and amma ate this for 2 days keeping in the fridge..Actually this dish taste way better the next day..The truth is any dish that has coconut or roasted spices in it taste great the next day..

So I hope you all like it and off you go to the step by step recipe with pictures..

Ingrediants:

Small Brinjals-10
Tamarind-1 small lemon size diluted in water
Garlic -10 pods
Onion-1 sliced
Curry leaves-a handful
Mustard seeds / Kaduku-1 tsp
Cumin seeds/Jeerakam-1 tsp
Jaggery / Sarkarai / Vellam or Sugar-1 tblspn
Salt to taste
Asafoetida / Kaya Podi / Hing- ¼ tsp
Oil-6 tblspn
Coriander leaves / Cilantro-for garnishing

For Roasting and Grinding:
Coconut-1 cup
Poppy Seeds / Kasa Kasa-1 tblspn
Pepper-1 tsp
Dry Red chilli-6
Cumin seeds / Jeerakam-1 tsp
Fenugreek seeds / Vendayam- 1 tsp
Coriander powder / Malli Podi-2 tblspn
Onion-1

Method:

Slit brinjals in the middle in to 4 parts..But make sure that the stem is intact with this.(See picture).

Heat 1 tsp oil in a kadai and add in all the roasting ingrediants and roast till golden and brown..Let this cool down..Now grind this into a smooth paste and set aside..

Heat rest of the oil in a kadai and crackle mustard and cumin seeds..

Now add in asafoetida and curry leaves..Add in onions and garlic and fry for few minutes..

Add in brinjal and fry for 5 minutes till it get seared on all sides..

Pour in the tamarind water and mix well..Add in the ground masala and season with salt and jaggery..

Bring this to a good boil and simmer the flame..Let this cook partially covered for 20-30 mins..

In which time the oil will have been separated from the mixture and the gravy must have thickened..

Garnish with cilantro and serve with rice..

Pictorial:
Take all your ingrediants
Slit open your baby brinjals
slice your onions too
These are the ingreidants for roasting and grinding
heat oil and saute the spices
fry on a low heat
till the coconut turns into golden colour
take it in a blender
make into a smooth puree
heat oil again
crackle cumin and mustard seeds
add in asafoetida
and curry leaves
throw in onions and garlic
add in brinjals
mix well
pour in tamarind water
mix well
add in the ground masala
season with salt and some...
jaggery / Vellam
Bring this to a good boil
cover and simmer
untill brinjal is cooked and oil separates
garnish with cilantro
Serve
The near by dish is carrot pachadi (Click Here for recipe)
I also had some potato roast with this..(Click Here for recipe)

16 comments:

  1. Uffff... mind blowing pics Aarthi. I love this kathrikai curry a lot, but my Hubby doesn't like this veggie :( so I only had this at my friend's house and fell in love with this.
    Thank you so much dear for visiting my space and leaving your precious comment. I am so happy to follow you dear.

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  2. ennai katharikai looks super good aarthi...

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  3. Delicious looking brinjal curry. Excellent preparation.

    Deepa
    Hamaree Rasoi

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  4. Wow...kulambhu looks yummy and delicious,u made it in mansatti(earthenware)i can imagine how tasty it wud be,drooling.Thanks for the wonderful recipe.

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  5. Hi Thanks for the recipe. When i click on the link to potato roast, it goes to Onion Chutney page. Just to let you know.

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  6. Woww... thanks for the delicious dish

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  7. Wow, this is so goooood. The coconut masala has such a deep, almost nutty taste. I served it with roast potatoes and raita.

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  8. Recipe looks great cooked in earthenware. Can u let me know where to get the earthenware vessel u cooked? Thanks.

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  9. Its cooked in an earthenware wow...where can we get it and how to buy d best one

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  10. Wow. I just discovered this site and u r amazing. U've explained everything so clearly with pictures. Being a Pakistani, we have a similar taste buds as yours. Gonna try almost all of ur recipies, especially this one.

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  11. Hi arthi, how cn i replace poppy seeds in this recipe; as we r in uae and poppy seeds r banned here

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  12. Thank you so much for the recipe it was just osm, this my best dish ever just love it... thanks a ton...

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