இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Ennai Kathrikai kulambu is spicy and the tangy gravy variety that goes well with white rice, biriyani, idli/dosa. It is prepared with tender purple brinjals, shallots, garlic, and tamarind pulp. It becomes more flavorful and tasty when we add a special homemade masala.
Some tips to make delicious ennai kathirikai kulambu
- Use sesame oil, which gives a nice aroma and taste to the dish, and is also healthy.
- Use baby or tender brinjals, if it is larger brinjals, cut into 4 pieces.
- Use tangy tamarind, if the tamarind is slightly sweet, add a little more than the specified amount.
- Add sambar powder to your taste, as black pepper and red chillies are added while grinding the masala paste.
- When frying brinjals, fry until half cooked, at the same time saute without breaking them.
- Boil the gravy until oil oozes out from the sides.
- Finally, instead of grinding the fenugreek seeds with red chilis, you can just add the fenugreek seeds and asafoetida.
Other varieties – Stuffed brinjal curry, brinjal rice, paruppu urundai kuzhambu, karamani kuzhambu, okra pulikuzhambu, vendakkai karakulambu, brinjal sambar, white pumpkin sambar, ladyfinger sambar, lemon rasam, tomato rasam.
Spicy and Tangy Gravy
- Sesame oil - 1 tsp
- Coriander seeds - 4 tsp
- Cumin seeds - ½ tsp
- Black pepper - ½ tsp
- Shallots - 5
- Red chilis - as required
- Grated coconut - 4 tsp
- Salt - to taste
- Brinjals - 8
- Tamarind - small lemon sized
- Sesame oil - 10 tsp
- Salt - to taste
- Turmeric Powder - ¼ tsp
- Sambar Powder - 2 tsp
- Mustard seeds - ½ tsp
- Cumin seeds - ¼ tsp
- Shallots - 10
- Garlic pods - 10 - 20
- Tomato - 1
- Fenugreek seeds - ¼ tsp
- Chilis - 2 (optional)
- Asafoetida powder - 1 pinch
- Coriander leaves - a little
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Make small cuts in the bottom of the brinjals, if you want, you can keep the stem or remove it. Place in water for 10 minutes.
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Soak a lemon the sized tamarind in water.
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Heat a tsp of sesame oil, add 4 tsp coriander seeds, ½ tsp cumin and ½ tsp pepper and fry lightly.
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Add 5 shallots and the required amount of dried chillies and fry.
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Then add 4 tsp of grated coconut and fry until it turns slightly brown.
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Transfer the spices to the blender along with the required amount of salt.
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Add a little water and grind to a smooth paste.
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Wipe the brinjals clean without water and fill them with the prepared masala paste.
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Squeeze the pulp from the soaked tamarind. Add the remaining spice paste and mix with ¼ tsp turmeric powder, the required amount of salt and 2 tsp sambar powder.
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In a pan add 4 - 5 tsp of sesame oil. When the oil is hot, add the stuffed brinjals and fry.
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When it is slightly soft, set it aside.
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In a frying pan, add 4-5 tsp of sesame oil and when the oil is hot, add ½ tsp mustard seeds, ¼ tsp cumin seeds and a few curry leaves.
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Add 10 shallots, 10 - 20 garlic cloves and fry.
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Add tomato and fry till soft.
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Then add the brinjals and stir.
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Add the tamarind pulp, cover and bring to a boil over medium heat.
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In a small pan add ¼ tsp fenugreek seeds and 2 dried chillies and fry.
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Transfer it to a mixing jar and add 1 pinch of asafoetida and grind finely.
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When the gravy boils and the oil separates on the sides, add the fenugreek powder and little chopped coriander leaves.
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Delicious ennai kathrikkai kulambu is ready to serve.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
-
Make small cuts in the bottom of the brinjals, if you want, you can keep the stem or remove it. Place in water for 10 minutes.
-
Soak a lemon the sized tamarind in water.
-
Heat a tsp of sesame oil, add 4 tsp coriander seeds, ½ tsp cumin and ½ tsp pepper and fry lightly.
-
Add 5 shallots and the required amount of dried chillies and fry.
-
Then add 4 tsp of grated coconut and fry until it turns slightly brown.
-
Transfer the spices to the blender along with the required amount of salt.
-
Add a little water and grind to a smooth paste.
-
Wipe the brinjals clean without water and fill them with the prepared masala paste.
-
Squeeze the pulp from the soaked tamarind. Add the remaining spice paste and mix with ¼ tsp turmeric powder, the required amount of salt and 2 tsp sambar powder.
-
In a pan add 4 – 5 tsp of sesame oil. When the oil is hot, add the stuffed brinjals and fry.
-
When it is slightly soft, set it aside.
-
In a frying pan, add 4-5 tsp of sesame oil and when the oil is hot, add ½ tsp mustard seeds, ¼ tsp cumin seeds and a few curry leaves.
-
Add 10 shallots, 10 – 20 garlic cloves and fry.
-
Add tomato and fry till soft.
-
Then add the brinjals and stir.
-
Add the tamarind pulp, cover and bring to a boil over medium heat.
-
In a small pan add ¼ tsp fenugreek seeds and 2 dried chillies and fry.
-
Transfer it to a mixing jar and add 1 pinch of asafoetida and grind finely.
-
When the gravy boils and the oil separates on the sides, add the fenugreek powder and little chopped coriander leaves.
-
Delicious ennai kathrikkai kulambu is ready to serve.
