Discover the tantalizing world of South Indian cuisine with this authentic Ennai Kathirikai Kulambu recipe, a spicy brinjal gravy that’s perfect for pairing with rice or dosa. Known as eggplant gravy in English, this Tamil delicacy, Ennai Kathirikai Kulambu, bursts with flavors from sesame oil, tamarind, and roasted spices. If you’re craving a hearty vegetarian side dish, this brinjal gravy will elevate your meals. Easy to prepare at home, it captures the essence of traditional Tamil cooking. SEO keywords: Ennai Kathirikai Kulambu, Brinjal Gravy, Eggplant Curry Recipe, Vegetarian Tamil Dish.
Ingredients
- 10 small tender brinjals (eggplants)
- 1/4 cup sesame oil
- A lemon-sized tamarind, soaked in water
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 2 sprigs curry leaves
- Salt to taste
- For spice powder: 2 tbsp coriander seeds, 1 tbsp chana dal, 1 tsp urad dal, 5-6 dried red chilies, 1/4 tsp asafoetida, roasted and ground
Instructions
- First, wash the brinjals thoroughly. Slit each one into four, keeping the stem intact, to resemble a plus sign from the top.
- Heat 2 tbsp oil in a pan. Fry the slit brinjals until they turn soft and slightly browned. Set them aside.
- In the same pan, add remaining oil. Splutter mustard seeds, then add fenugreek seeds and curry leaves. Sauté for a few seconds.
- Next, add chopped onions. Fry until golden brown. Then, stir in the tomatoes and cook until mushy.
- Meanwhile, extract tamarind juice from the soaked tamarind, about 1 cup. Pour it into the pan.
- Add the ground spice powder and salt. Let the gravy simmer for 5-7 minutes until it thickens slightly.
- Gently add the fried brinjals to the gravy. Cover and cook on low heat for another 5 minutes, allowing the flavors to infuse.
- Finally, turn off the heat. Garnish with fresh coriander if desired. Serve hot with steamed rice.
Tips
- Always choose small, tender brinjals for the best texture; larger ones can be bitter.
- Roasting the spices fresh enhances the aroma, so don’t skip grinding them just before use.
- If the gravy is too spicy, balance it with a bit more tamarind or a dash of jaggery.
- For a healthier version, reduce oil and use non-stick pan, but traditional taste comes from generous sesame oil.
- Store leftovers in the fridge for up to 2 days; reheat with a splash of water to restore consistency.
As you savor this Ennai Kathirikai Kulambu, you’ll feel the warmth of Tamil home cooking wrapping around your senses. It’s more than a dish; it’s a celebration of simple ingredients turning into something extraordinary. Whether you’re a spice enthusiast or just exploring vegetarian gravies, this recipe will become a staple. For more culinary adventures, Watch More Playlists and don’t forget to Subscribe to VanitaShri’s Kitchen for endless inspiration. Happy cooking!
