Ennai Kathirikkai Kuzhambu Recipe

Pin It

This is an authentic Tamil Nadu kuzhambu recipe and its sometimes a bit overwhelming for lazybones like me. That is not to say this is a difficult recipe. There is a bit of roasting and grinding and soaking and frying to be done. My grandmom would have said "these days girls have it easy, you have the mixie!" She is right, of course!

Make sure you pick out nice and small brinjals of more or less similar size. Its okay if they don't stand up straight on the plate though, 'cuz mine didn't either!

If you have some time on your hands and are craving some comfort food, a homemade meal, something like what your mom/grandmom would have made you if she were with you, then this one's for you. I made it on a Saturday morning and it lasted till Tuesday the next week. I had it with rice, dosa, chappathis, more rice and more dosas!

I am also planning to make this when my amma visits me. She is going to be sooooo impressed ;)

Resist the temptation to stare at the pretty stuffed brinjal. Atleast try!

Ennai Kathirikkai Kuzhambu Recipe

Serves: 4

Preparation time : 45 mins

What I Used:

A lime-sized ball tamarind

8-10 small aubergines

1/4 cup sesame / gingelly oil / nallennai

1 tsp salt

1 tbsp powdered jaggery / sugar

For Spice Powder:

1 tbsp oil

2 tbsp coriander seeds

1 tsp hing / asafoetida / perungaayam

8 dried red chillies

2 tbsp chana dal / kadala paruppu

2 tbsp toor dal / tuvaram paruppu

2 tbsp urad dal / ulutham paruppu

1 tsp salt

For Tempering:

1/2 tsp mustard seeds / kaduku

1 dry red chilli

1 sprig curry leaves

How I Made It:

1. Heat oil for spice powder and add all ingredients except salt. Fry till spices are fragrant and dals turn a golden brown.

2. Remove from heat, mix in salt and grind to a powder.

3. Soak tamarind in 1.5 cups warm water and extract juice.

4. Wash the aubergines and make criss-cross cuts into it from the base almost upto the stalks.

5. Stuff the aubergines with enough spice powder and set aside the remaning powder.

6. Heat gingelly oil in a large pan and fry the aubergines till cooked through and semi-soft. Take care not to break them. Drain and set aside.

7. To the above hot oil, add the ingredients for tempering. When the mustard seeds popping, add the tamarind juice, salt, jaggery and the remaining spice powder. Simmer for about 10-12 mins.

8. Add aubergines to the above and simmer for another 5-7 mins.

9. Serve hot with plain rice and any thoran / mezhukkupuratti / poriyal dish.

Note

This kuzhambu keeps well for upto 4 days at room temperature. Make sure that you bring to boil each time before serving. It tastes best the day after its made. I love it with dosai!

Tweet

Pin It