Ennai Kathirikai Kulambu is a traditional South Indian food. It is spicy and tangy curry goes well with steam rice. I have used gingelly oil to add more flavour to the curry. This gravy is made with more oil which adds extra flavour to the gravy. If you don’t prefer more oil, then you can use less oil. There are so many different variations in this recipe, but I always follow this which is a big hit in my family.
We use Indian brinjal in this gravy so try not to replace them with any other brinjal/aubergine. Make a small slit on the top of the brinjal so that it helps to cook the brinjal fast. I love to add the tail part of the brinjal in this gravy, but you can remove them if you don’t prefer. We fry the brinjals before adding them in the gravy which is an important process in this gravy. Some people add brinjal directly in the gravy but try this way, you will see a big difference in the texture and the taste.
Check out the video recipe here:
Tips to make perfect Ennai Kathirikai Kulambu:
Fry the brinjals before adding them in the gravy. It gives good taste and texture.
Adding tamarind water is important to get a tangy taste.
I have used gingelly oil for better taste and smell.
Don’t cut the brinjals into small pieces, we have to use the full brinjal in this gravy.
Use small size brinjals.
Make a small slit in the brinjal otherwise, it will break while cooking.
Adding more oil for this gravy is important for better taste.
Here is the detailed recipe:
Take a pan, add 2 onions roughly chopped and saute for few minutes till the onions are soft. Then add 2 tomatoes roughly chopped and cook well with the onions. Note: Gingelly oil gives good taste and flavour to the gravy
Add salt to taste and 1 tsp turmeric
Then add 1 tbsp chilli powder, 1 tsp cumin powder and 1 tbsp coriander powder and mix well with onions and tomato.
Add little water after adding the spice powder to avoid burning. Cook for a few minutes and add 1 cup grated coconut and mix well. Once the coconut is added, just cook for a minute. Then switch off the flame and allow the mixture to cool down completely. Then take the mixture in the blender.
Make a smooth paste and keep it aside. In the same pan heat a tbsp of oil, add eggplants and roast on a medium flame until it becomes soft and the colour changes slightly. It takes about 5 to 6 minutes to half cook the brinjals. Remove eggplants from the oil and keep it aside. Note: Always fry the brinjals before adding them in the gravy for better taste.
Now in the same pan, heat oil and add 1 tsp mustard, allow it to crackle. Then add 1 tsp cumin seeds and allow it to crackle then add ¼ tsp fenugreek seeds. Then add 20 shallots and 10 garlic cloves and saute well in the oil.
Cook onions and garlic for few minutes. Then add 1 sprig curry leaves and give it a mix. Then add the grounded masala and add about 1 cup of water.
Now add roasted eggplant, cover and cook for 7 to 8 minutes. Then add ½ cup tamarind water and cover again and cook for 3 minutes or till the oil separates from the gravy.
Cooking time and oil is important to attain the desired taste and texture.
Ennai Kathirikai is ready to serve with Rice, Idly or Dosa