Ennai Kathirikai Kulambu: Kathirikai is a versatile vegetable it can be used on its own or mixed with other vegetables to add extra flavor to that dish. Like drumstick, Brinjal is also used both in vegetarian and non vegetarian dishes to enhance the flavor. In my opinion, Brinjal tastes good when it is being cooked until almost mushy.
In English kathirikai is called brinjal, some people call it baby brinjal or Indian brinjal. It is similar to eggplants but with completely different texture and size . Brinjal is available in male and female forms, the female has more seeds and, a dip at the bottom like a navel and it doesn’t taste good. Whereas, the male has fewer seeds and smoother texture. So I like to use male brinjals for cooking.We can cook brinjal in multiple ways, check out the other Brinjal/Kathirikai recipes here. However, Among all recipes, Kathirikai kulambu is the most popular traditional Tamil food.
Ennai Kathirikai kulambu/Kathirikai kara kulambu is cooked in different ways in different regions of Tamil Nadu. In my blog I have shared quite a few variations, please check here. On this version, I am sharing the recipe for perfect village style ennai kathirikai kulambu and, this version is what served at restaurants as well.
The best side dish options for Ennai Kathirikai Kulambu are Appalam Kootu, Potato Paal Curry.
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Ingredients:
For the Kulambu masala
- 4 tbsp sesame oil
- 200-gram shallots, chopped
- 100-gram tomato, chopped
Whole Spices
- 3 long dry red chili
- 1/2 tsp of whole black pepper
- 2 tsp of cumin seeds
- 1/4 to 1/2 tsp fennel seeds
- 6 tsp of coriander seeds
- 1/2 tsp of fenugreek seeds
- 1 tbsp of curry leaves
- 2 tsp of channa dhal
For the Kathirikai Kulambu /Gravy
- 1/3 cup of Indian sesame oil (use oil liberally you could use 1/3 to 1/2 cup of sesame oil)
- 6 garlic cloves
- 5 to 10 curry leaves
- 6 to 7 whole brinjal(small), Make six slits in the brinjal
- Ground Kulambu Masala
- 1/2 tsp of Kashmiri red chili powder
- 1 cup tamarind extract(18 to 20 gram of tamarind soaked in a cup of water)
- 2 cup plain water
- 2.5 to 3 tsp of salt(preferably coarse/rock salt)
- 1/2 to 3/4 cup of coconut milk( homemade and first thick milk)
- 1/2 tsp of jaggery powder
- 1/4 tsp of turmeric powder
- few coriander leaves, chopped
Procedure:
Note : Soak the 20 gram of tamarind in a cup of warm water.
Step 1: Kulambu Masala
- In a medium size sauce pan , heat Indian sesame oil(gingily oil) and fry the whole spices for 2 seconds.
- Saute the shallots until soft and golden and then, saute the tomato until mushy.
- Transfer the spices and veggies to a plate and let it cool down to room temperature. Then, grind the sauteed veggies and spices into thick and smooth paste, if required add some water while grinding.
Step 2: Ennai Kathirikai Kulambu/gravy
- In the same pan heat the oil and fry the garlic, curry leaves, and brinjals until the brinjal is 80 percent cooked. While sauteeing, add some salt, turmeric powder, and Kashmiri chili powder.
- Add in the ground masala, some salt and saute until the masala developed bright red color.
- Squeeze the soaked tamarind discard the pit and undissolved parts. Add the tamarind extract along with 2 cups of plain water and let the kulambu boil until the brinjals are well cooked about 10 to 15 minutes. When the bubbles start to form, cover the pot with a lid. At this stage, Check the seasoning and adjust the salt level.
- Mix in the coconut milk and let the ennai kathirikai kulmabu boil for two more minutes.
- Turn off the stove then, add 2 tbsp of sesame oil, jaggery, and coriander leaves. Mix the kulambu and leave it on the stove for a few minutes.
Serve the Ennai kathirikai kulambu with white rice and kootu/ keerai poriyal/Potato paal curry/ Appalam Kootu/Pachadi
