Saturday, June 23, 2012

Ennai Kathirikai Kuzhambu

When I spotted these cute little brinjals in the market I immediately picked them up for making this tangy and spicy Ennai kathirikai kuzhambu.

ennai kathirikai kuzhambu


Small Brinjals
10 nos
Lime size ball
Mustard seeds
1 tsp
Fenugreek seeds
¼ tsp
Asafoetida powder
a pinch
Turmeric powder
¼ tsp
Curry leaves
10 nos
1 small piece
Gingely oil
3 tblsp
As needed

To Roast & Powder:

1 tsp
Coriander seeds
2 tblsp
Channa dhal
1 tblsp
Urad dhal
½ tblsp
Red chillies
Coconut grated
2 tblsp

Brinjals and spice powder for stuffing

stuffed brinjals

cooked brinjals ready to add to the kuzhambu

Ennai kathirikkai kuzhambu
  • Soak tamarind in hot water and extract 2 cups of thick tamarind juice
  • Roast all the items given in 'To Roast & Powder' table except coconut in 1 tsp oil till golden brown and allow to cool.
  • Roast coconut separately. 
  • Grind the roasted items to a coarse powder, add roasted coconut at the end and pulse for a minute. Now your spice powder is ready.
  • Wash the brinjals and pat them dry. Remove the top portion and make a cross keeping the bottom portion intact and stuff with the prepared spice powder.Reserve the remaining powder for adding in the kuzhambu.
  • Take a fry pan .Add 1 tblsp oil and slowly add the stuffed brinjals. Add little salt and turmeric powder.Cook in low flame till the brinjals change in colour and is only half-cooked.
  • Take a kadai, add 1 tblsp oil followed by mustard seeds. when they crackle, add fenugreek seeds, curry leaves and asafoetida powder and add the tamarind juice and salt.
  • Cook in medium flame till the raw smell of tamarind goes off. Add the half-cooked brinjals slowly.
  • Allow to cook for 5 mins till the brinjals are fully cooked, add the remaining spice powder,jaggery and  1 tblsp gingelly oil and cook in low flame for 5 mins till oil floats on the top. 
  • Ennai kathirikai kuzhambu is ready to serve.

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