Ennai kathirikai Kulambu Recipe
An Introduction To Ennai Kathirikai Kulambu
Ennai kathirikai kulambu recipe is an authentic vegetarian dish made of brinjal, onion, tomato, tamarind and other exotic spices and it is a traditional recipe from the South Indian cuisine.
Ennai kathirikai kulambu recipe is hugely popularacross the states of Karnataka, Andhra Pradesh, Tamil Nadu and Sri Lanka. It is famous for its enticing texture, rich taste and alluring aroma. Versatility has always been an intrinsic part of Indian cooking, and this appealing Ennai Kathirikai Kulambu is yet another example of India’s culinary heritage.
Speciality Of Ennai Kathirikai Kulambu Recipe
Ennai kathirikai kulambu recipe is a glorious concoction of fried tender egg plants doused in a spicy-tangy masala sizzling in a dip of aromatic sesame oil. It resembles the traditional `puli kulambu`(though not exactly) that goes very well with rice (raw rice or boiled rice) mostly. It occupies an important place in any South Indian kitchen and you can find its presence in the menu of any top restaurants in India in the `South Indian Thali`. People make this ‘Ennai kathirikai kulambu` if they plan for a grand lunch or dinner and for parties and it occupies a prominent place in South Indian weddings.
Ennai Kathirikai Kulambu is predominant in all functions, gatherings and functions and it is liked by the people all over the county for its appealing look and spicy taste. The tender eggplants when roasted in aromatic sesame oil, and dipped in a tangy gravy made with Indian spices doused in a layer of oil ,takes you on a roller coaster ride even in the very first bite.
Popularity Of Ennai Kathirikai Kulambu Recipe :
Brinjal is one of the chief vegetables in India and more than hundred varieties of brinjal are in vogue. They vary in colour, size and texture depending upon the climate and regions they grow in. Multi-coloured brinjal, seedless brinjal, white brinjal, stripped brinjal and giant size brinjal are some of the popular varieties in India and they are much grown in the country sides and they occupy a prominent place in the day today cooking. Above all, they have surprising health benefits that have not been talked about much generally. They are rich in vitamins and minerals and prevents anaemia. They also improve bone health and helps with the digestion. Moreover, they are high in antioxidants and also reduces the risk of heart disease and promotes blood sugar control in the body.
Highlights Of Ennai Kathirikai Kulambu Recipe :
Unlike other dishes made of `brinjal`, it is prepared without being mashed or cut into pieces. The brinjal is gently slit and actually stuffed with fresh ground masala and roasted in oil and then finally added into the gravy. The structure and the color of the brinjal is retained even after it is cooked completely. The spices added in the ennai kathirikai kulambu recipe will be absorbed by the brinjal, without losing its form and shape. Indeed, it is a delicious South Indian curry that can spruce up any meal with some spiciness and tanginess put together.
Ingredients Required To Make Ennai Kathirikai Kulambu
How To Make Ennai Kathirikai Kulambu
First soak the tamarind in hot water for 20- 30 minutes approximately. After sometime, squeeze the tamarind and filter the water to get the tamarind pulp. Keep it aside.
Take the brinjals and wash it well and wipe it with a clean cloth.
Now, just turn the brinjal upside down, slit the brinjal vertically without cutting the bottom. Let it be intact.
The cut should be in the shape of a `plus sign` and just slightly open the slit and check out for any worms inside and just throw it off if there is any.
Let the brinjals soak in water till cooking to prevent it from turning black.
Wash and clean the tomatoes and chop them into medium sized cubes. Peel off the skin from the regular onions and the shallots and finely chop them. Finally, roughly tear the curry leaves and coriander leaves and keep them aside.
1Place an `iron kadai` in the stove and adjust the flame in medium mode. Once it is heated, pour just a tea spoon of gingelly oil and after a minute, tip in the measured quantities of red chilli, chana dhal and urad dhal in it and stir gently. Lower the flame if necessary.
When they turn golden brown, drop a teaspoon of coriander seeds, half a tea spoon of cumin seeds and half a tea spoon of black pepper in the kadai and fry them.
Finally scatter over the poppy seeds and the grated coconut and keep frying till the aroma sets in
Remove the kadai from the stove and switch it off. Transfer the contents to a plate and let it cool.
When it cools down, put it in a blender and sprinkle a little water. Grind it to a fine paste and keep it aside.
Fill all the slit brinjals with this fresh ground masala and let them marinate for a while. Keep the remaining masala for the gravy.
Place the `kadai` in the stove again and keep it in high flame.
. Pour two tablespoons of oil and once it is heated, add a tea spoon of mustard seeds in it.
Once it splutters, stir in half a tea spoon of fenugreek seeds and wait for a second or two till the color changes to light brown. Now change the flame to medium mode.
scatter over the curry leaves and let it splutter too. Then drop a pinch of asafoetida along with a roughly torn red chilli and stir in.
Now add the finely chopped shallots and when they turn translucent, tip in the chopped tomatoes and let them soften. At this stage, drop the stuffed brinjals to it and give a good stir. Saute till you see blisters on top of the brinjals.
Add the required amount of salt in it along with a pinch of turmeric powder.
At last, add the grounded paste in it and add a little water and mix everything well.
Add the measured quantity of chilli powder, coriander powder, pepper powder and at this stage pour the tamarind pulp into the kadai and stir well. Adjust the flame to simmer mode.
Close it with a lid and let it cook for 8-10 minutes.
Meanwhile, check whether the `Ennai kathirikai kulambu` is too thick and in order to adjust the consistency add a little more water and pop the lid on.
After 5-7 minutes, just open the lid and ensure that the brinjal is cooked completely by poking it with a knife.
At last, add a tea spoon of jaggery into the `kulambu` in order to balance the overall taste of the dish.
After five minutes, you will see the `kathirikai kulambu` is being cooked completely, and watch out till the oil splits.
Switch off the stove now and garnish it with finely chopped coriander leaves and now the lip-smacking ‘ Ennai Kathirikai kulambu` is ready to serve.
Serve it hot with raw rice or boiled rice with pudalangai kootu, cabbage poriyal and ulundu appalam. That makes an ideal lunch for a rainy day.
Some Tips To Follow To Make Ennai Kathirikai Kulambu Recipe
- Be keen about selecting the fresh and tender brinjals to relish its taste to the fullest.
- Always use a thick bottomed kadai to make the ennai kathirikai kulambu recipe as it has to get cooked in low flame for a longer time.
- As much as possible, use gingelly oil to make this ennai kathirikai kulambu recipe to get the authentic touch.
- Do not skip adding the jaggery as it balances the overall flavor of the dish.
- Instead of using regular onion for tempering, better use shallots for added flavor and health benefits.
- It is preferable to use rock salt to make these kind of authentic dishes to get the best result.
- Ennai kathirikai kulambu goes well with idli, dosa, appam, oothappam and chapathi. So you can use the remaining dish even the next day in whatever way you want it.
Ingredients
Directions
First soak the tamarind in hot water for 20- 30 minutes approximately. After sometime, squeeze the tamarind and filter the water to get the tamarind pulp. Keep it aside.
Take the brinjals and wash it well and wipe it with a clean cloth.
Now, just turn the brinjal upside down, slit the brinjal vertically without cutting the bottom. Let it be intact.
The cut should be in the shape of a `plus sign` and just slightly open the slit and check out for any worms inside and just throw it off if there is any.
Let the brinjals soak in water till cooking to prevent it from turning black.
Wash and clean the tomatoes and chop them into medium sized cubes. Peel off the skin from the regular onions and the shallots and finely chop them. Finally, roughly tear the curry leaves and coriander leaves and keep them aside.
1Place an `iron kadai` in the stove and adjust the flame in medium mode. Once it is heated, pour just a tea spoon of gingelly oil and after a minute, tip in the measured quantities of red chilli, chana dhal and urad dhal in it and stir gently. Lower the flame if necessary.
When they turn golden brown, drop a teaspoon of coriander seeds, half a tea spoon of cumin seeds and half a tea spoon of black pepper in the kadai and fry them.
Finally scatter over the poppy seeds and the grated coconut and keep frying till the aroma sets in
Remove the kadai from the stove and switch it off. Transfer the contents to a plate and let it cool.
When it cools down, put it in a blender and sprinkle a little water. Grind it to a fine paste and keep it aside.
Fill all the slit brinjals with this fresh ground masala and let them marinate for a while. Keep the remaining masala for the gravy.
Place the `kadai` in the stove again and keep it in high flame.
. Pour two tablespoons of oil and once it is heated, add a tea spoon of mustard seeds in it.
Once it splutters, stir in half a tea spoon of fenugreek seeds and wait for a second or two till the color changes to light brown. Now change the flame to medium mode.
scatter over the curry leaves and let it splutter too. Then drop a pinch of asafoetida along with a roughly torn red chilli and stir in.
Now add the finely chopped shallots and when they turn translucent, tip in the chopped tomatoes and let them soften. At this stage, drop the stuffed brinjals to it and give a good stir. Saute till you see blisters on top of the brinjals.
Add the required amount of salt in it along with a pinch of turmeric powder.
At last, add the grounded paste in it and add a little water and mix everything well.
Add the measured quantity of chilli powder, coriander powder, pepper powder and at this stage pour the tamarind pulp into the kadai and stir well. Adjust the flame to simmer mode.
Close it with a lid and let it cook for 8-10 minutes.
Meanwhile, check whether the `Ennai kathirikai kulambu` is too thick and in order to adjust the consistency add a little more water and pop the lid on.
After 5-7 minutes, just open the lid and ensure that the brinjal is cooked completely by poking it with a knife.
At last, add a tea spoon of jaggery into the `kulambu` in order to balance the overall taste of the dish.
After five minutes, you will see the `kathirikai kulambu` is being cooked completely, and watch out till the oil splits.
Switch off the stove now and garnish it with finely chopped coriander leaves and now the lip-smacking ‘ Ennai Kathirikai kulambu` is ready to serve.
Serve it hot with raw rice or boiled rice with pudalangai kootu, cabbage poriyal and ulundu appalam. That makes an ideal lunch for a rainy day.