I have tasted ennai kathirikai kuzhambu at my friends place and instantly fell for it as I love brinjals. Since then I had been wanting to try this recipe and finally a day came too.....I had bookmarked this recipe, tried it few weeks back and it came out soo good. Have it with rice and kootu the best combination.
I am struggling to come out of the holiday syndrome.....grrr hope I be back to the routine soon. After the trip all I wanted is just rasam and potato curry which is my comfort food anytime.Do watch out for my next post for the travel and food pics :)
Ennai Kathrikkai Kulambu Recipe - Ingredients
Small Brinjals - 6 to 7
Tamarind Extract - 1.5 cups(lemon sized tamarind)
Sambar Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Sesame Oil - 3 tbsp
Salt - to taste
Prep & Cooking time: 20 mins
Spice powder for stuffing :Coriander Seeds - 1/2 tbsp
Channa Dal - 1/2 tbsp
Toor Dal - 1/2 tbsp
Dry Red Chilli - 1
Sesame Seeds - 1/2 tbsp
Coconut - 1 tbsp (grated)
To temper :Mustard Seeds - 1/2 tsp
Curry leaves - 1 sprig
Small Onion - 10
Garlic - 1 pod
Hing - a generous pinch
1.Dry roast the ingredients listed under 'To roast and grind for the spice powder' till golden brown. Then grind it to a semi fine powder.Set aside.
Serve hot with steamed rice, tastes heavenly.
2.Choose baby brinjals, rince them once.Put a plus mark in each brinjal(check for any worms) then stuff the spice powder into the plus mark. Repeat this for all the brinjals.Reserve the remaining spice powder for the kuzhambu.
3.In a pan add sesame oil - add mustard seeds let it splutter then add small onions, curry leaves, garlic and hing allow it slightly brown. Then add the stuffed brinjals and saute till it shrinks. Then add the tamarind extract,required salt and allow it to boil for 3 mins.
4.Check if brinjal is cooked.Then add the spice powder, turmeric and sambar powder. Add 1/4 cup water if it becomes thick. Allow it to boil for 10mins or until it reaches the desired kulambu consistency and oil separates.
- Preferably use a non stick pan so that brinjals gets roasted well without sticking.
- Sesame oil is good for health so add it generously. Take care to boil well till oil separates, thats the speciality of this kulambu.
- The spice powder can be made in advance and refrigerated for future use.
- Choose baby brinjals, you can use wither green or purple brinjals.
Labels: Kolambu and Sambars for rice