ENNAI KATHRIKAI KUZHAMBU:
Brinjal/ eggplant in gingelly oil curry/ Ennai kathrikai kuzhambu such a delicious dish and you will get this type of recipe in southern part of india. Very unique and tasty.the combination of tamarind puree, kuzhambu powder and brinjal mmmm. Mouthwatering recipe.
Ingredients
- Small onion – 5 nos
- Small brinjals – 6-8 nos
- Tamarind puree – ¾ cup (semi-thick)
- Kuzhambu powder – 3-4 tblsp
- Salt – as req
- Water – as req
- Fenugreek seeds – ½ tsp
- Gingelly oil – ¼ cup
- Jaggery -1 tsp
- Asafetida – ½ tsp
- Curry leaves – 1 sprig
Procedure:
Step 1:
In a kadai/ sauce pan add about 3-4 tblsp of gingelly oil, once the oil get enough hot add some fenugreek seeds, let it splutter. Add some sliced small onions, curry leaves and slitted brinjals, saute for few mins until the brinjals get softened. (Sprinkle some salt for quick cooking)
Step 2:
In a mixing bowl add the tamarind puree/ puli saru along with 3-4 tblsp of kuzhambu powder/ sambar powder and salt with required amount of water to the kuzhambu. Pour the mixture to the tempering and bring it to boil. Within 8-10 mins, the kuzhambu gets started thickening.
Add some gingelly oil, asafetida and jaggery towards the end and turn off the flame. Enjoy with hot rice. This goes with even idli and dosai.
NOTE/TIP:
- The puli saru/ tamarind puree should be little thick, otherwise you won’t get the exact taste.
- Those who don’t have kuzhambu podi, you can use the sambar powder or 1:2 ratio of plain chilie powder and coriander powder with some turmeric powder.
- I usually don’t add tomato for any of my tamarind related kuzhambu. If you want to, then you can. Without tomato you can keep the kuzhambu for long time.
- Slitting the brinjals equally from the center are the signature hypo for this recipe.
- Immerse the slitted brinjals into the plain / salt water before cooking. Otherwise it will turn dark in color.
