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

November 18, 2010 by PadhuSankar 62 Comments

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 Category: Kuzhambu Recipes
Recipe Cuisine: South Indian
 Author:Padhu Sankar
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

 

Preparation

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

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

Method

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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Filed Under: Kuzhambu Varieties, Uncategorized, Video Recipe Tagged With: Brinjal recipes, Egg Plant, South Indian recipes, Tamil Brahmin recipes, Uncategorized




Previous Post: « Kulambu varieties-South Indian kuzhambu variety-kulambu recipes-Kuzhambu varieties
Next Post: Onion Tomato Chutney-Onion Tomato Chutney recipe »

Reader Interactions

Comments

  1. Mrs.Menagasathia

    November 19, 2010 at 2:21 pm

    mmm very tempting!!

    Reply
  2. kanthi

    November 19, 2010 at 2:23 pm

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

    Reply
  3. PadhuSankar

    November 19, 2010 at 2:31 pm

    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

    Reply
    • Bhindhu Balasubramanian

      January 10, 2017 at 7:52 am

      How Sweet of you to tell this… Good going Padhu!

      Reply
  4. Priya Sreeram

    November 19, 2010 at 3:21 pm

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

    Reply
  5. Biny Anoop

    November 19, 2010 at 3:29 pm

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

    Reply
  6. Kairali sisters

    November 19, 2010 at 3:31 pm

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

    Reply
  7. savitha ramesh

    November 19, 2010 at 3:55 pm

    Wonderful recipe, padhu this is my alltime favourite

    Reply
  8. Swathi

    November 19, 2010 at 4:27 pm

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

    Reply
  9. Reshmi

    November 19, 2010 at 5:38 pm

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

    Reply
  10. Sushma Mallya

    November 19, 2010 at 5:48 pm

    looks yummy

    Reply
  11. simply.food

    November 19, 2010 at 7:18 pm

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

    Reply
  12. R

    November 19, 2010 at 8:30 pm

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

    Reply
  13. Paaka Shaale

    November 19, 2010 at 9:20 pm

    The curry looks delicious. I just love this version of brinjals 🙂

    Reply
  14. Suja Sugathan

    November 19, 2010 at 9:41 pm

    Very yummy and tempting.

    Reply
  15. Pushpa

    November 19, 2010 at 11:42 pm

    Yummy ennai kathrikkai kuzambu…cute cute brinjal

    Reply
  16. Padma

    November 20, 2010 at 12:23 am

    Looks very tempting… perfect kulambu with hot rice.

    Reply
  17. Akila

    November 20, 2010 at 2:05 am

    wow i can feel the spicy taste in it….

    Reply
  18. NIDHYA

    November 20, 2010 at 3:56 am

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

    Aaha Oho

    Reply
  19. Shalini

    November 20, 2010 at 3:59 am

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

    Reply
  20. alwayswinner786

    November 20, 2010 at 8:24 am

    A very delicious eggplant recipe! Love that cute doll!

    Reply
  21. PriyaVaasu

    November 20, 2010 at 10:31 am

    My Favourite!!!!! Very Tempting!!! 🙂

    Reply
  22. Santosh Bangar

    November 20, 2010 at 2:34 pm

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

    Reply
  23. Soumya

    November 20, 2010 at 3:43 pm

    wow…very flavorful and delicious kuzhambu…

    Reply
  24. Apu

    November 20, 2010 at 3:51 pm

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

    Reply
  25. Mahi

    November 20, 2010 at 7:07 pm

    delicious kuzhambu..my all-time favourite!

    Reply
  26. Nitha

    November 21, 2010 at 4:06 am

    thats delicious..

    Reply
  27. PJ

    November 21, 2010 at 4:33 am

    similar to how we maek stuffed brinjals.. yumy!

    Reply
  28. Lena Rashmin Raj

    November 21, 2010 at 4:36 am

    kuzhambu looks super delicious.. loved the presentation.. 🙂

    Reply
  29. Ananda Rajashekar

    November 21, 2010 at 4:41 pm

    This is my fav…they look amazing 🙂

    Reply
  30. Rajani

    January 3, 2011 at 9:50 am

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

    Reply
  31. Ann

    June 15, 2012 at 2:43 am

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

    Reply
  32. Harini

    November 17, 2012 at 9:03 am

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

    Reply
  33. R.VENKATARAMAN

    November 20, 2012 at 5:37 am

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

    Reply
  34. Viji

    May 31, 2013 at 3:52 pm

    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.

    Reply
  35. Krithika

    June 17, 2013 at 12:04 am

    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.

    Reply
  36. Neethi C

    July 6, 2013 at 6:39 pm

    I love your recipes… & of course the photos too…

    Reply
  37. Neethi C

    July 6, 2013 at 6:40 pm

    I love your recipes …and of course your photos too …

    Reply
  38. Dhilsath

    September 3, 2013 at 4:38 pm

    ur recipes r simple to cook and with good taste.

    Reply
  39. Danusha Namasivayam Pillai

    March 5, 2014 at 7:01 am

    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..

    Reply
  40. Dharani Balaji

    September 25, 2015 at 6:09 pm

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

    Reply
  41. Unknown

    January 27, 2016 at 5:08 am

    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.

    Reply
    • Padhu Sankar

      January 27, 2016 at 11:21 am

      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.

      Reply
  42. Murugesh Selvaraju

    June 9, 2016 at 2:39 pm

    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

    Reply
  43. cynthiya preethi

    September 9, 2016 at 1:21 pm

    Its really simple and delicious,ur blogs are superb

    Reply
  44. surendar rajan

    October 23, 2016 at 11:48 am

    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?

    Reply
    • Padhu Sankar

      October 24, 2016 at 9:39 am

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

      Reply
  45. Murugesh Selvaraju

    November 13, 2016 at 6:16 am

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

    Reply
  46. Sathish Kumar

    March 25, 2017 at 7:51 am

    They say for every man's success there is a women behind. I became a cooking expert loved at home and my office colleagues love my cooking, because of Padhuskitchen. I m cooking all my food through this website for 5+ years now Thanks Padhu.

    Reply
  47. Shankari Muniyandi

    May 27, 2017 at 6:09 am

    Hello padhu I tried this and the gravy was not so thick like you have shown in the picture. What am I missing?

    Reply
    • Padhu Sankar

      May 27, 2017 at 9:00 am

      It will not as thick as in the photo. It will be neither too thick nor thin. As it cools it will thicken slightly. So no problem.

      Reply
  48. Bhuvaneswari Kandaswamy

    August 1, 2017 at 7:53 am

    I have tried this recipe today fir lunch… It really come out so well…thankyu

    Reply
  49. Kumaresan Palanisamy

    December 9, 2017 at 6:04 am

    Hi Padhu,

    After I lost my wife recently,
    your recipes are very useful to me, I blindly follow your recipes and make food for my children.

    In this recipe I am little confused in this point,

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

    we need to add water to boil the brinjals? or how?

    anyway we have already Soak tamarind water about 4 cups which we need to add after half cook brinjal.

    Seeking your help.

    Regards
    Kumaresan
    Mumbai

    Reply
    • Padhu Sankar

      December 9, 2017 at 7:02 am

      I am sorry to hear about your wife. Glad to know that you found Padhuskitchen useful. Since we are adding so much oil, the brinjals will get almost half cooked in the oil itself. (cook covered).Then we will be adding tamarind water. The brinjals will get fully cooked in the tamarind water. You can adjust the consistency as you prefer. Mine became too thick that day.

      Reply
    • Kumaresan Palanisamy

      December 11, 2017 at 6:25 am

      Thank you so much!

      Reply
  50. sana shaik

    January 6, 2018 at 2:05 pm

    I love tamilian food very much!! Very yummy!!!

    Reply
  51. Unknown

    October 28, 2018 at 7:39 am

    The tangy and raw smell of tamarind doesn't fade away so soon. It takes very very long. Why?

    Reply
    • Padhu Sankar

      October 30, 2018 at 8:04 am

      Make tamarind water a little diluted and boil on medium heat.

      Reply
  52. Dharani Anu

    November 21, 2018 at 7:38 am

    shall we use tomato instead of tamarind

    Reply
    • Padhu Sankar

      November 22, 2018 at 2:40 am

      Yes, you can use tomato instead of tamarind for ennai kathirikkai. That tastes a little different.

      Reply
  53. Sasi

    September 4, 2019 at 9:45 am

    Awesome dish… Tried today came out so well… Thank you so much!

    Reply
  54. Anuradha

    March 12, 2020 at 3:25 am

    My mom uses idli podi for stuffing as it also has all these ingredients except coconut.
    It’s kinda an instant way to make this kolambu. The rest of the steps is just the same as my mom’s. ♥️

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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