Ennai kathirikai kulambu recipe with step-by-step pics. Ennai kathirikai kulambu is a gravy primarily based dish from the Tamil Nadu delicacies. Ennai kathirikai kulambu has a bitter style together with a posh taste. So greatest served with steamed rice. This recipe can be vegan and makes use of the standard South Indian elements which might be simply obtainable in markets.
Ennai means oil and Kathirikai means brinjal (aubergines, eggplants). Right here the brinjals are fried or sautéed in oil first. Therefore the identify ennai kathirikai in Tamil language which implies ‘brinjals in oil’ or ‘oily brinjals’.
Kulambu are gravy primarily based dishes from the Tamil Nadu delicacies. Even when the time period ‘ennai kathirikai’ means oily brinjals, it doesn’t indicate that plenty of oil is used within the recipe.
I do make kulambu recipes on events and I’ve already shared some kulambu varieties :
There are lots of variations and variations of creating ennai kathirikai kulambu. I’m sharing a straightforward recipe and technique which I make on events.
Roasted spices and coconut is floor first to make the masala paste. A variation is to stuff the bottom masala paste within the brinjals. I hold issues simple, so as a substitute of stuffing, I cook dinner the masala paste and brinjals collectively. If you need you possibly can stuff the masala paste within the brinjals.
Two extra gravy recipes you may make with brinjal are Brinjal sambar and this Gutti vankaya kura from the Andhra delicacies.
For ennai kathirikai kulambu, its greatest to make use of small and tender brinjals. This ennai kathirikai kulambu recipe is made with out onion and garlic. You may add onion and garlic if you would like. For some taste, I additionally add poppy seeds, however they are often skipped, when you don’t have them.
Probably the most good option to benefit from the flavors of this Tamil fashion Ennai Kathirikai Kulambu is to serve it with plain steaming sizzling rice. Â
Step-by-Step Information
How you can make ennai kathirikai kulambu
A) frying spices and lentils:
1. In a small pan or kadai, warmth 2 teaspoons gingelly oil (sesame oil created from uncooked sesame seeds). Preserve the warmth to a low. Add 2 teaspoons chana dal. You should utilize sunflower oil when you wouldn’t have sesame oil.
2. Stirring typically, fry chana dal until they develop into mild golden.
3. Then add 1 teaspoon urad dal.
4. Start to fry urad dal on a low warmth.
5. Combine and fry until urad dal turns mild golden.
6. Then add 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ¼ teaspoon black pepper and a pair of dry pink chilies (damaged and seeds eliminated).
Preserve all of the spices prepared earlier than you start to fry them. Use Kashmiri pink chilies or byadagi pink chilies for good colour and fewer spiciness within the gravy.
7. Fry for some seconds until the spices are fragrant and each the chana dal and urad dal develop into golden. If the pan is simply too sizzling then swap off the warmth.
8. Add ¼ teaspoon fenugreek seeds and a pair of teaspoons poppy seeds. Poppy seeds might be skipped when you wouldn’t have them.
9. Stir and blend effectively.
10. Then add 5 tablespoons of grated coconut.
11. Stir and blend once more. Swap off the warmth and hold the pan down. Let the combination quiet down.
B) making masala paste:
12. When the combination has cooled, then add in a chutney grinder or mixer jar. Add ⅓ or ½ cup water.
13. Grind to a clean paste. Preserve the paste apart.
C) making ready tamarind pulp & brinjals:
14. Soak 1 tablespoon tightly packed tamarind in ½ cup sizzling water for 20 to half-hour.
15. Later squeeze the soaked tamarind within the water itself to get tamarind pulp. Preserve tamarind pulp apart.
16. Rinse 250 grams small brinjals or 10 to 12 small brinjals a few instances in water. Drain all of the water. Then take every brinjal and minimize it from the bottom until upwards however with out chopping your complete brinjal.
Mainly make an incision like that of a cross on the brinjal. Open every brinjal and examine for worms and bugs. Discard the brinjals if they’ve worms or bugs. You may discard the stalks if you would like.
Making brinjal kulambu
17. Warmth 3 tablespoons gingelly oil in a pan. Add ½ teaspoon mustard seeds. You should utilize sunflower oil as a substitute of sesame oil.
18. Let the mustard seeds crackle.
19. Then add 9 to 10 curry leaves (chopped) and a pair of pinch asafoetida (hing). Combine effectively.
20. Add the brinjals.
21. On a low to medium-low warmth, stirring typically sauté the brinjals.
22. Sauté until their colour adjustments and also you see some blisters on the brinjals.
23. Add ¼ teaspoon turmeric powder.
24. Combine effectively. At this step you too can add some ¼ to ½ teaspoon pink chili powder if you would like.
25. Add the bottom masala paste.
26. Stir and blend very effectively.
27. Add the ready tamarind pulp.
28. Then add 1 cup water.
29. Stir and blend very effectively.
30. Season with salt as per style.
31. Combine once more.
32. Cowl the pan with the lid and simmer the brinjal kulambu gravy on a low to medium-low warmth.
33. In between do examine. Add extra water if gravy appears very thick or the water dries up.
34. Simmer until the brinjals are cooked and tender. Cross a knife or fork by way of brinjal and it ought to slid simply. Some oil specks can even be seen on prime and brinjal kulambu gravy will thicken.
35. Add 1 teaspoon jaggery powder or add as per style. Jaggery is non-obligatory and might be skipped. I often add jaggery to stability the tang from the tamarind.
36. Combine once more.
37. Lastly swap off the warmth and add 2 tablespoons of chopped coriander leaves. Combine once more. You may even garnish with coriander leaves whereas serving brinjal kulambu.
38. Serve ennai kathirikai kulambu sizzling with steamed rice.
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Ennai Kathirikai Kulambu
Ennai kathirikai kulambu is a gravy primarily based dish from the Tamil Nadu delicacies. Ennai kathirikai kulambu has a bitter style with a posh taste. So greatest served with steamed rice.
Prep Time 15 minutes
Prepare dinner Time 25 minutes
Complete Time 40 minutes
different elements for ennai kathirikai kulambu
Forestall your display from going darkish whereas making the recipe
frying spices and lentils for brinjal kulambu
In a small pan or kadai, warmth 2 teaspoons gingelly oil (sesame oil created from uncooked sesame seeds). Preserve flame to a low. Add 2 teaspoons chana dal.
Stirring typically, fry chana dal until they develop into mild golden.
Then add 1 teaspoon urad dal.
Combine and fry until urad dal turns mild golden.
Then add 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ¼ teaspoon black pepper and a pair of dry pink chilies (damaged and seeds eliminated). Preserve all of the spices prepared earlier than you start to fry them. Use kashmiri pink chilies or byadagi pink chilies for good colour and fewer spiciness within the gravy.
Fry for some seconds until the spices are fragrant and each the chana dal and urad dal develop into golden. If the pan is simply too sizzling then swap off the flame.
Add ¼ teaspoon fenugreek seeds and a pair of teaspoons poppy seeds. Poppy seeds might be skipped when you wouldn’t have them. combine effectively.
Then add 5 tablespoons grated coconut.
Combine once more. Swap off the flame and hold the pan down. Let the combination quiet down.
making masala paste
When the combination has cooled, then add in a chutney grinder or mixer jar. Add ⅓ or ½ cup water.
Grind to a clean paste. Preserve the paste apart.
making ready tamarind pulp & brinjals
Soak 1 tablespoon tightly packed tamarind in ½ cup sizzling water for 20 to half-hour.
Later squeeze the soaked tamarind within the water itself to get tamarind pulp. Preserve tamarind pulp apart.
Rinse 250 grams small brinjals or 10 to 12 small brinjals a few instances in water. Drain all of the water. Then take every brinjal and minimize it from the bottom until upwards however with out chopping your complete brinjal.
Mainly make an incision like that of a cross on the brinjal. Open every brinjal and examine for worms and bugs. Discard the brinjals if they’ve worms or bugs.
making ennai kathirikai kulambu
Warmth 3 tablespoons gingelly oil in a pan. Add ½ teaspoon mustard seeds.
Let the mustard seeds crackle.
Then add 9 to 10 curry leaves (chopped) and a pair of pinch asafoetida. Combine effectively.
Add the brinjals. on a low to medium-low flame, stirring typically sauté the brinjals.
Sauté until their colour adjustments and also you see some blisters on the brinjals.
Add ¼ teaspoon turmeric powder.
Combine effectively. At this step you too can add some ¼ to ½ teaspoon pink chili powder if you would like.
Add the bottom masala paste. stir and blend very effectively.
Add the ready tamarind pulp. then add 1 cup water. combine very effectively.
Season with salt as per style. combine once more.
Cowl the pan and simmer the brinjal kulambu gravy on a low to medium-low flame.
In between do examine. Add extra water if gravy appears very thick or the water dries up.
Simmer until the brinjals are cooked and tender. Cross a knife or fork by way of brinjal and it ought to slid simply. Some oil specks can even be seen on prime and brinjal kulambu gravy will thicken.
Add 1 teaspoon jaggery powder or add as per style. Jaggery is non-obligatory and might be skipped. combine once more.
Lastly swap off flame and add 2 tablespoons chopped coriander leaves. Combine once more. You may even garnish with coriander leaves whereas serving brinjal kulambu.
Serve ennai kathirikai kulambu with steamed rice.
Diet Information
Ennai Kathirikai Kulambu
Quantity Per Serving
Energy 269 Energy from Fats 189
% Every day Worth*
Fats 21g32%
Saturated Fats 5g31%
Sodium 405mg18%
Potassium 415mg12%
Carbohydrates 19g6%
Fiber 7g29%
Sugar 10g11%
Protein 4g8%
Vitamin A 418IU8%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 36mg180%
Vitamin B6 1mg50%
Vitamin C 105mg127%
Vitamin E 1mg7%
Vitamin Ok 9µg9%
Calcium 73mg7%
Vitamin B9 (Folate) 397µg99%
Iron 2mg11%
Magnesium 44mg11%
Phosphorus 91mg9%
Zinc 1mg7%
* % Every day Values are primarily based on a 2000 calorie food plan.
This Ennai Kathirikai Kulambu submit from the archives, initially printed in June 2018 has been up to date and republished on February 2023.
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