Thursday, November 18, 2010

Ennai kathirikkai kulambu-Ennai kathirikkai kuzhambu-Ennai kathirikkai Kulambu recipe

Ennai kathirikkai Kulambu is our family's favourite. I love it with any vegetable curry or paruppu usili . If anyone has not tried it before, then do give it a try as I am sure you will love this South Indian Ennai kathirikkai Kulambu very much. It is nothing but stuffed brinjals in tamarind sauce or can be called stuffed brinjal kulambu.

Ennai kathirikkai kuzhambu

Ennai Kathirikkai Kulambu-How to make Ennai Kathirikai

Ennai Kathirikkai Kulambu

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 3-4
 Recipe CategoryKuzhambu Recipes
 Recipe CuisineSouth Indian

   Ingredients needed

   Small Brinjals - 10-12
   Tamarind - Lemon sized ball
   Salt -as required.

   Roast and Grind

   Bengal gram-Kadalai paruppu-Chana dal- 2 tbsp
   Coriander seeds/Dhania -3 tbsp
   Urad dal - 1 1/2 tbsp
   Red chillies -10-12
   Grated Coconut - 2 tbsp

   For the seasoning

   Oil - 4 1/2 tbsp
   Mustard seeds -1 tsp
   Fenugreek seeds - 1/2 tsp
   Asafoetida/hing - a generous pinch
   Curry leaves - 2 spring


Soak tamarind in about 4 cups of hot water for 15-20 minutes. Extract tamarind juice and discard its pulp.

Heat a tsp of oil in a kadai and fry the ingredients mentioned under 'roast and grind' (except coconut) until dal turns golden brown. Then add grated coconut and fry for a few more minutes. Leave it to cool.

Then powder it coarsely in the blender. Now our spice powder for ennai kathirikkai kuzhambu is ready. Picture 2

How to make ennai kathirikai-Ennai kathirikkai kulambu recipe
Wash brinjals, discard the stem and make a + cut leaving the bottom intact (picture 1).

Now stuff the brinjals with the spice powder we prepared. Keep it aside.Now the brinjals are ready to be cooked (Picture 3).

Now we shall start making the Ennai kathirikai kulambu


Heat oil in a kadai/pan, add mustard seeds, when they splutter, add fenugreek seeds, hing and curry leaves.

Then add the stuffed brinjals,turmeric powder and salt. Cook on low flames stirring it now and then.

When brinjals are half cooked, add tamarind extract, the remaining spice powder if any and salt if needed ( as we have added some for the brinjals)

Cook on medium flame until the gravy thickens slightly and oil floats on the top.

Delicious Ennai kathirikai Kulambu is ready to be served with hot steamed rice.

More Brinjal /Eggplant recipes

Stuffed Brinjal curry

Brinjal rice-Vangi Bath

Kathirikai Gotsu

Brinjal Tomato Gravy

Baingan Bartha

Bagara Baingan

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  1. Padhu ji,your recipes are very delicious,but sometimes i am unable to understand the tamil terms..

  2. Dear Kanthi ,
    What Tamil term you cannot understand .I will clear it for you, I am only a comment away .As far as possible I use only English words

  3. This comment has been removed by a blog administrator.

  4. yuuuuuuuuuuuummmmmmmmmmm! my favourite and the dish is just soo tempting!

  5. Hey ...real nice recipe and i love that cute brinjal doll.

  6. Absolutely stunning recipe padhu, i love tamil nadu preparations...Truly tempting..

  7. Wonderful recipe, padhu this is my alltime favourite

  8. Ennai kathirikkai kulambu looks delicious Padhu. Amma make its more often.

  9. i m going to bookmark this page..very inviting dish...i l try this soooon..

  10. wow these look really tasty.I make stuffed egg plant but gujarati style.I am going to try this version.

  11. the name of the dish was a mystery, but now i get it, they look absolutely divine, this is one of my fav dishes :)

  12. The curry looks delicious. I just love this version of brinjals :)

  13. Yummy ennai kathrikkai kuzambu...cute cute brinjal

  14. Looks very tempting... perfect kulambu with hot rice.

  15. wow i can feel the spicy taste in it....

  16. love the thick and spicy kuzhambu..also the cute brinjal doll..

    Aaha Oho

  17. my fav yennai kathirikkai kuzhambu. drool drool:)awesome:)

  18. A very delicious eggplant recipe! Love that cute doll!

  19. My Favourite!!!!! Very Tempting!!! :)

  20. spicy and favolous recipe looking mouthwatering and tasty
    1st time here. wonderful space very good collection of visit my blog and advice
    i am following u

  21. wow...very flavorful and delicious kuzhambu...

  22. That vegetable looks delicious!! Thanks for stopping by @ Annarasa!!

  23. delicious all-time favourite!

  24. similar to how we maek stuffed brinjals.. yumy!

  25. kuzhambu looks super delicious.. loved the presentation.. :)

  26. Brinjal is my favourite too.Nice patient instructions.Thanks.

  27. Tried it and turned out so good.. yummy dish:) thanks for sharing.

  28. Just tried this, it turned out perfect (I included onion & garlic in the paste thought, Thnx !!!

  29. shy not used home made sambar powder for filling the bringals.

  30. I tried this kuzhambu today, it came out very well. I have added boiled black channa dal in it after adding tamarind juice, it was perfect with hot rice.

  31. Splendid recipe! I tried it tonight...I made a few changes to it :
    1. I made it more like a curry than a kuzhambu, I let the tamarind extra for a little bit longer
    2. I added garlic, small onions and some jaggery at the very end
    Except for these minor changes, I followed the recipe as is. The spice powder is on point. The method for cooking the brinjals was also absolutely perfect. You're doing a fantastic job here and I have recently found myself coming back repeatedly, especially for South Indian recipes.

  32. I love your recipes... & of course the photos too...

  33. I love your recipes ...and of course your photos too ...

  34. ur recipes r simple to cook and with good taste.

  35. Padhu nowadays ur like god for me... having some delicious food only because of you. Actually im a srilankan married to an indian who loves varieties of food very much. I really felt bad whenever he ask me to prepare some of his favourite dishes. But now im very confident of my cooking and im ever ready to cook anything at anytime. The only reason for this is you only. My husband used to thank you whenever I cook referring your site. Really padhu your blog is very helpful for people like me. Please keep writing... today I tried this dish. Its really very tasty... thank you very much..

  36. Hi padhu,
    Iam a fan of you. You are like guru for me

  37. hi, Many thanks for this recipe. Your measurements are spot on and the gravy was very tasty.
    One question though, the brinjals did not have any flavour in them when finally cooked. The flavour of the gravy was not seeped into the flesh and tasted raw.
    I have followed your instructions to the T as with many of your other recipes. What am I doing incorrectly here? Would appreciate your response.
    Keep up the good work.

    1. Choose brinjals which are small in size and also uniform in size. After stuffing the masala well inside the brinjal, let it sit for 10 minutes.

  38. I tried this recipe a couple of weeks ago and must say it was a blockbuster hit amongst my wife and her colleagues. The best every Ennai Kathirikai recipe. Great recipe Mrs Padhu

  39. Its really simple and delicious,ur blogs are superb

  40. You mentioned in Roast and Grind to add Grated Coconut - 2 tbsp so again we need to add some more Grated Coconut after the Dal turns golden?

    1. No, you do not have to add more coconut after dal turns golden brown. Thanks for letting me know. I will correct it.

  41. I prepare this kozhumbu a little extra. Tastes even better the next day.... thanks for the receipe...


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