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.
Soak tamarind in about 3-3 1/2 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
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
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