Ennai Kathirikai Kulambu Recipe

Ennai Kathirikai Kulambu Recipe

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.

Ennai Kathirikai Kulambu Recipe | Ennai Kathirikai Kuzhambu Recipe

Ennai Kathirikai Kulambu Recipe with step by step pictures. Whole brinjal cooked in a tangy tamarind gravy with whole spices and spice powder till a layer of oil floats on top.

Ingredients for Making Ennai Kathirikai

• 10 Small Brinjals
• 1 small lemon size Tamarind diluted in water
• 10 pods Garlic 
• 1 sliced Onion
• a handful Curry leaves
• 1 tsp Mustard seeds / Kaduku
• 1 tsp Cumin seeds/Jeerakam
• 1 tbsp Jaggery / Sarkarai / Vellam or Sugar
• Salt to taste
• ½ tsp Asafoetida / Kaya Podi / Hing
• 6 tbsp Oil
• Coriander leaves / Cilantro for garnishing
• For Roasting and Grinding:
• 1 cup Fresh Coconut
• 1 tbsp Poppy Seeds / Kasa Kasa
• 1 tsp Black Pepper
• 6 Dry Red chilli
• 1 tsp Cumin seeds / Jeerakam
• 1 tsp Fenugreek seeds / Vendayam
• 2 tbsp Coriander powder / Malli Podi
• 1 Onion

How to Make Ennai Kathirikai Kulambu

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

1. Heat 1 tsp oil in a kadai and add in all the roasting ingredients and roast till golden and brown. Let this cool down. Now grind this into a smooth paste and set aside.
2. Heat rest of the oil in a kadai and crackle mustard and cumin seeds.
3. Now add in asafoetida and curry leaves. Add in onions and garlic and fry for few minutes.
4. Add in brinjal and fry for 5 minutes till it get seared on all sides..
5. Pour in the tamarind water and mix well. Add in the ground masala and season with salt and jaggery.
6. Bring this to a good boil and simmer the flame. Let this cook partially covered for 20-30 mins.
7. In which time the oil will have been separated from the mixture and the gravy must have thickened.
8. Garnish with cilantro and serve with rice.