Ennai kathirikkai kuzhambu is a traditional South Indian kuzhambu/ Kulambu variety. Small brinjal cooked in a tangy tamarind base makes this kuzhambu tasty. Freshly roasted and ground powder gives nice flavour to the Tamil Nadu style kuzhambu variety. Kulambu stays good for 2-3 days.
Ennai Kathirikai kuzhambu is yet another "Mom's recipe". Whenever she gets small brinjals from the grocery store, she prepares this dish. Knowing my brinjal addiction Amma prepares it frequently. As the same suggest "Ennai Kathirikai (Oil Brinjal)" not too much oil is used for the Kulambu preparation but it tastes heavenly.
Be it mixed with rice with lot of sesame oil or side dish forcued rice/Idli/ Dosai etc. this kuzhambu is a instant hit in our home. After coming to US I hardly finds the super small brinjal s Amma use for this kuzhambu but I manage to do the kuzhambu with the ones I get it here.
Enna Kathirikai kuzhambu comes under Kara Kuzhambu/ vetha kuzhambu category. Tanginess in Tamarind/puli based kuzhambu gives amazing flavour for the kuzhambu. Usually I use sambar powder for the puli kuzhambu. In the brinjal kuzhambu freshly ground spice powder is used, which goes a aromatic flavour for the kuzhambu.
The spice powder stuffed in brinjal makes the vegetables so delicious and every brinjal bite is flavorful. Amma usually prepared traditional Tamil Brahmin no onion- no garlic version. For extra flavour onion and garlic can also be added.
Kuzhambu stays good for 2-3 days and the flavours get better on the second day. Sesame oil makes the KUlambu super yummy.
if you are looking for Kuzhambu varieties without dal and sambar powder this is great choice.
Dry roast the ingredients mentioned under spice powder till golden brown and switch off. Grind into a coarse powder.
Sounds yummy! Will try this as a side to palak rice sometime and will let you know about it!!
yippeee my favourite, perfect for akki rotti what we do in our place and goes well with anything….just love them….am drooling……..
I love this spicy hot curry. Have been longing to eat some! I have made changes in my recipe…it's time to go back to this traditional recipe.
This looks so delicious. I'll have to give it a try. Wow! So flavorful.
You know vidya,I love Kathrikai kuzhambu…have been always searching for the perfect recipe..I will definitely try this out soon.
Yes i will dear!planning to make it coming monday..
What an interesting recipe. I am not familiar with so many of the ingredients, but I would be willing to try this dish sometime. I am sharing on my "Indian Food" board on Pinterest. Thanks!
If I can find baby aubergine, as they're called here, I'd love to try this. Or maybe this would work with smallish medium? The other ingredients I've yet to try using are the chana and urad dals with dry spices. I have both in my cupboard, so really must give this a go sometime.