Ennai Kathirikai Kuzhambu is a divinely flavourful, aromatic curry made by cooking masala stuffed brinjal with oil, onions, tempering herbs and spices. Ennai Kathirikai Kuzhambu is a must try at home because of its taste and a good alternative to regular curries. Learn how to make Ennai Kathirikai Kuzhambu with step by step pictures.
I tasted Ennai Kathirikai Kuzhambu at my friends house and instantly became a fan as I love brinjal. Since then I have been wanting to try this recipe and finally that day has come. I bookmarked this recipe, tried it a few weeks ago and it turned out great. You can serve it with rice and buckwheat Best combination.
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About Ennai Kathrikai Kulambu
Ennai Kathrikai Kulambu is a curry made from stuffed brinjal, onions, freshly roasted and ground spice powders, tempering spices and herbs. In Tamil ‘Ennai’ means oil, ‘Kathrikai’ means brinjal and ‘Kulambu’ means curry, hence Ennai Kathrikai Kuzhambu translates to brinjal curry in oil.
Ennai Kathrikai Kulambu is one of the popular side dishes for rice. This is one of the delicious and aromatic curries made from brinjal. Hot rice with Enna Kathri Kuzhambu is a match made in heaven.
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Ennai Kathirikai Kulambu Contents
- Eggplant – Choose medium-sized purple eggplants that are suitable.
- Tamarind – Tamarind forms the base of this gravy.
- spice powder – Turmeric powder and sambar powder are used.
- Oil – Sesame oil also known as Gingelly oil is best for Ennai Kathrikai Kulambu.
- Masala Filling – Roast coriander seeds, gram dal, toor dal, red chilli, sesame and coconut and grind them coarsely.
- tempering – Tadka is made from oil, mustard, onion, garlic, asafoetida.
How to make Ennai Kathirikai Kulambu step by step
1. Dry roast the ingredients listed under ‘To roast and grind the masala powder’ until they turn golden brown. Then grind it finely and make powder. Cancel.
2.Choose baby brinjals, wash them thoroughly. Put a plus mark on each brinjal (check for any worms) then fill the spice powder into the plus mark. Repeat this for all the brinjals. Reserve the remaining masala powder for kuzhambu.
3. Heat sesame oil in a pan – add mustard seeds, let it splutter, then add shallots, curry leaves, garlic and asafoetida and let it turn light brown. Then add stuffed brinjals and fry until they shrink. Then add tamarind extract, necessary salt and let it boil for 3 minutes.
4. Check whether the brinjal is cooked or not. Then add masala powder, turmeric and sambar powder. When it becomes thick, add ¼ cup water. Let it boil for 10 minutes or until it reaches the desired Kulmbu consistency and the oil separates.
Serve hot with boiled rice, the taste is amazing.
Expert Tips
- It is advisable to use a thick bottomed pan or earthen pot.
- Sesame oil is good for health so mix it in plenty. Keep in mind that boil well till the oil separates, this is the specialty of this Kulambu.
- The spice powder can be made in advance and refrigerated for future use.
- Choose baby eggplants, you can use wilted green or purple eggplants.
serving and storage
Ennai Kathrikai Kuzhambu can be served with rice. This curry keeps well in the refrigerator for 2 days, reheat and serve.
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📖 Recipe Card
Ennai Kathirikai Kujambu Recipe | Brinjal Curry Recipe
Ennai Kathirikai Kuzhambu is a divinely flavourful, aromatic curry made by cooking masala stuffed brinjal with oil, onions, tempering herbs and spices. Ennai Kathirikai Kuzhambu is a must try at home because of its taste and a good alternative to regular curries. Learn how to make Ennai Kathirikai Kuzhambu with step by step pictures.
Material
spices for stuffing
- one and a half tablespoon coriander seeds
- one and a half tablespoon Chickpea lentil
- one and a half tablespoon Pigeon pea
- 1 red chilli
- one and a half tablespoon mole
- 1 tablespoon grated coconut
to get angry
- one and a half small spoon mustard seeds
- 1 twig Curry leaf
- 10 small onion
- 1 garlic pod
- a liberal Pinch hing
Instruction
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Dry roast the ingredients listed under ‘To roast and grind the masala powder’ until they turn golden brown. Then grind it finely and make powder. Cancel.
-
Choose baby eggplants, wash them thoroughly. Put a plus sign on each brinjal (check for any insects) then fill the spice powder into the plus sign. Repeat this for all the brinjals. Reserve the remaining masala powder for kuzhambu.
-
Heat sesame oil in a pan – add mustard seeds, let it splutter, then add shallots, curry leaves, garlic and asafoetida and let it turn light brown. Then add stuffed brinjals and fry until they shrink. Then add tamarind extract, necessary salt and let it boil for 3 minutes.
-
Check whether the brinjal is cooked or not. Then add masala powder, turmeric and sambar powder. When it becomes thick, add ¼ cup water. Let it boil for 10 minutes or until it reaches the desired Kulmbu consistency and the oil separates.
-
Serve hot with boiled rice, the taste is amazing.
notes
- It is advisable to use a thick bottomed pan or earthen pot.
- Sesame oil is good for health so mix it in plenty. Keep in mind that boil well till the oil separates, this is the specialty of this Kulambu.
- The spice powder can be made in advance and refrigerated for future use.
- Choose baby eggplants, you can use wilted green or purple eggplants.
nutrition Facts
Ennai Kathirikai Kujambu Recipe | Brinjal Curry Recipe
Quantity per serving (75 grams)
calories 670
calories from fat 243
% daily value*
thick 27 grams42%
saturated fat 5 grams31%
Polyunsaturated Fat 10 grams
Monounsaturated Fat 9 grams
sodium 1010 mg44%
potassium 3499mg100%
carbohydrates 106 grams35%
Fiber 48 grams200%
sugar 57 grams63%
protein 18 g36%
Vitamin A 573IU11%
vitamin C 94mg114%
calcium 212 mg21%
Iron 5 mg28%
*Percent Daily Values are based on a 2000 calorie diet.
