Ennai Kathirikai kulambu is a traditional South Indian lunch recipe. It is a tangy and tasty eggplant gravy that is served with rice.
Have it with applam as a side dish.
Using sesame oil lends more taste to this dish.
Ennai Kathirikai Kuzhambu Recipe
Ennai Kathirikai Kuzhambu recipe
Category:Main
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
A tangy South Indian eggplant gravy recipe
Ingredients
- 5 brinjals
- 1 large onion
- 2 tomatoes
- 8-10 shallots ( sambar onions )
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1/4 tsp methi seeds
- 2 dry red chillies
- 1 tsp cumin seeds
- 2 tsp black peppercorns
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp mustard seeds
- gooseberry-sized tamarind
- A few curry leaves
- Salt to taste
Instructions
- Chop the onions. Make a puree of the tomatoes.
- Chop the brinjals and keep aside.
- In a pan, heat 1 tsp of oil. Add channa dal, urad dal, cumin seeds, dry red chillies, peppercorns and methi seeds. Fry till the dals turn brown.
- Grind this to a powder and keep aside.
- In the same pan, heat about 1 tbsp oil. Add mustard seeds.
- When the mustard crackles, add the chopped onions, curry leaves and shallots and fry till the onions turn translucent.
- Add the chopped brinjals along with the ground powder and saute for a few minutes.
- Now add the tomato puree along with salt, turmeric powder, coriander powder and red chilli powder. Let this cook for a few minutes.
- Add the tamarind extract along with about 1 cup water.
- Let this boil and simmer till the gravy reaches the required consistency and remove from heat.
- Ennai kathirikkai kuzhambu gravy is ready to be served with rice.
Leave a Comment