Ennai Kathirikai Kuzhambu is a spicy and tangy brinjal gravy. The literal meaning is Oil Brinjal(eggplant) gravy. First, the brinjal(eggplant) is fried in the gingelly oil and then it is simmered in the tamarind based gravy. Hence it is called Ennai kathirikai gravy. In some regions, it is also called Kathirikai kara kuzhambu. Only Difference, As for as I know, coconut is not used for kara kuzhambu.

Ennai Kathirikai is a traditional Tamil Food, predominately seen in Village style cooking. Ennai Kathirikai Kuzhambu tastes better when cooked in an earthen pot. If you have one, please do try. Also, the flavor of the kathirikai kuzhambu increases the next day. In my website, I have already shared quite a few versions of Ennai Kathirikai Kuzhambu recipes. Please check the recipes here, Chettinad varuthu aracha Ennai kathirikai kuzhambu, Biryani Brinjal gravy, Brinjal masala, Brinjal fry.

Brinjal gravy is a versatile gravy it is served with boiled rice or with idly, dosa, chapati and surprisingly kathirikai kuzhambu go well with biryani.

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Ingredients:

Brinjal fry:

• 1/4 cup of gingelly oil
• 10 – Small Brinjal with fewer seeds
• 1/4 tsp of salt
• 1/4 tsp of red chili powder
• 1/8 tsp of turmeric powder

Kulambu/gravy:

• 1/4 cup gingelly oil for gravy
• 10 – shallots
• 3- short dry red chili
• 1/4 tsp of mustard seeds
• 10- curry leaves
• 1/4 tsp of urad dhal
• 10 – cloves
• 300 grams – onion chopped
• 1/4 cup of coriander leaves- chopped
• 150 grams – Tomato Chopped
• 2 to 2.5 tsp – salt
• 2 cups of water
• 1/4 cup of coconut paste
• 12 to 15 grams of tamarind soaked in half a cup of water for 20 minutes(Squeeze the tamarind in the water, extract the tamarind water and discard the residue)

Spice powders for kuzhambu/gravy

• 1/4 tsp – Turmeric powder
• 1 tsp – chili powder
• 2 tsp – coriander powder
• 1/2 tsp – cumin powder
• 1/4 tsp – fennel powder

Procedure:

Step 1:

1. In a pressure cooker, add all the ingredients for brinjal fry and pressure cook for 30 minutes on medium-low heat.
2. Once the pressure is reduced, open the cooker and, fry the brinjals until roast marks are developed.
3. Transfer the roasted brinjals to a plate.

Step 2: Kuzhambu /gravy

1. In the same pan/cooker, add a quarter cup of oil and when the oil is nice and hot, fry the urad dhal and mustard seeds until dhal is golden.
2. Then, add the short red chili, shallots, garlic, and curry leaves. Fry the shallots until translucent.
3. Add the chopped onion, coriander leaves and saute until golden. Then add the spice powders and saute for a second followed by tomatoes until tomatoes are juicy and mushy. While sauteing the tomatoes add some salt to the veggies.
4. Pour the tamarind water and two cups of plain water, mix well and, cover the pot with a lid. Let the ennai kathirikai kuzhambu boil for 8 minutes. 
5. Eight minutes later, open the pan and add the coconut, mix well. Add the roasted brinjal to the kuzhambu, gently stir the gravy and let it simmer until the oil floats on the top, about 10 minutes. 
6. Finally, add the jaggery and fenugreek powder, mix well. Let the kuzhambu simmer for two more minutes and turn off the stove. Ennai Kathirikai kuzhambu is ready.

Serve the ennai kathirikai kuzhambu with boiled rice, papad, omelet, pachadi, or any kootu.

Note:

1. If you don’t have a pressure cooker, add the all ingredients to fry brinjal in a sauce pan, cover the pan and let it cook over medium-low heat until brinjal is tender. Once in a while, stir the brinjal to avoid scorching.
2. Try to use small brinjals
3. The same recipe can be made with eggplants as well.
4. Tamarind is available at Indian stores or at amazon.

Summary

Recipe Name

Ennai Kathirikai Kulambu

Author

Swaana

Date

2019-09-06

Prep Time

10M

Cook Time

40M

Total Time

50M