Ennai Kathrikai Kulambu with step by step pics. Ennai kathrikai kulambu is a spicy and tamarind based brinjal gravy recipe from the Tamilnadu Cuisine. It is a very popular recipe in Tamilnadu. Ennai means oil and kathrikai means brinjal. Here the brinjals are sauteed in oil first and then added to the gravy. Hence the name ennai kathrikai kulambu.
There are so many methods and variations of making this gravy. Here I will show a simple version of making this South Indian brinjal gravy. This is how I usually do this gravy. For ennai kathrikai kulambu always choose small and tender brinjals
Ingredients
- 500 gms Brinjal
- 1 Onion, medium-sized, chopped
- 1 Tomato, chopped
- 1 large lemon-sized Tamarind ball
- 1 Green chilly
- 8-10 Garlic cloves
- 1 tbsp Sambar powder
- 1 tsp Red chilly powder
- ¼ tsp Turmeric powder
- ½ tsp Fenugreek
- ½ tsp Cumin seeds
- 1 tsp Mustard seeds
- Few Curry leaves
- ⅓ cup Coconut paste
- 3 tbsp Oil
- Salt as required
Method:
- Soak the tamarind in 1 cup of warm water and allow it to soak for 30 mins. After 30 mins squeeze and extract the tamarind pulp and discard the fiber and the seeds. Reserve the tamarind extract/ juice and keep aside. Wash the brinjals and make a criss-cross cut from the base to the stalks, but make sure the stem/ stalk is intact with it.
- Heat 2 tbsp oil in a heavy-bottomed kadai, when hot add the brinjals and cook the brinjals in low heat stirring it now and then. When the brinjals are half cooked remove from the kadai and keep it aside.
- To the same pan, add 1 tbsp of gingelly oil, when hot add, add cumin seeds, fenugreek seeds, mustard seeds and allow it to splutter. Then add the garlic cloves ad fry for few seconds.
- Next add onions, curry leaves, and green chilly. Saute the onions till it becomes light golden brown in color on medium heat.
- Next, add the tomatoes and little salt to it. Saute till the tomatoes become mushy and soft on medium heat.
- Then add the tamarind extract, chilly powder, turmeric powder, sambar powder, and mix well. Saute for 3 mins on medium heat.
- Next add 2 cups of water, salt, and mix well. Cook for 5 mins on medium heat.
- Then add the coconut paste and mix well. Bring the gravy to a boil.
- Now add in the brinjals one by one and give a good mix. Cover and cook the gravy for 10 mins on medium heat.
- Serve it with piping hot rice and papad.
💥 Step By Step picture of how to make ennai kathrikai kulambu
Soak the tamarind in 1 cup of warm water and allow it to soak for 30 mins. After 30 mins squeeze and extract the tamarind pulp and discard the fiber and the seeds. Reserve the tamarind extract/ juice and keep aside. Wash the brinjals and make a criss-cross cut from the base to the stalks, but make sure the stem/ stalk is intact with it.
Heat 2 tbsp oil in a heavy-bottomed kadai, when hot add the brinjals and cook the brinjals in low heat stirring it now and then. When the brinjals are half cooked remove from the kadai and keep it aside.
To the same pan, add 1 tbsp of gingelly oil, when hot add, add cumin seeds, fenugreek seeds, mustard seeds and allow it to splutter. Then add the garlic cloves ad fry for few seconds.
Next add onions, curry leaves, and green chilly. Saute the onions till it becomes light golden brown in color on medium heat.
Next, add the tomatoes and little salt to it. Saute till the tomatoes become mushy and soft on medium heat.
Then add the tamarind extract, chilly powder, turmeric powder, sambar powder, and mix well. Saute for 3 mins on medium heat.
Next add 2 cups of water, salt, and mix well. Cook for 5 mins on medium heat.
Then add the coconut paste and mix well. Bring the gravy to a boil.
Now add in the brinjals one by one and give a good mix. Cover and cook the gravy for 10 mins on medium heat.
Serve it with piping hot rice and papad.
