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Thursday, 7 February 2013

Ennai Kathrikai Kuzambu/Brinjal Gravy

Ennai Kathrikai kuzambu, the name says everything. It is one of the traditional South Indian dishes. It is very simple to make and  you will never forget the taste of it once you have tasted it. Check out other delicious South Indian -TamilNadu special Kuzhambu varieties here.






Ingredients

Tamarind                      - Lemon sized ball
Onion                             - one (finely chopped)
Tomato                         - one small (finely chopped)
Brinjal                            - 6 (slit but not cut fully)
Green Chillies                -2
Garlic cloves                 - 8 (thin slices)
Chilli powder                - 2 tbsp
Coriander powder       - 3 tbsp
Turmeric powder       - 1/2 tsp
Salt                                - as needed

For Tempering
Gingelly oil                  - 2 Tbsp
Mustard seeds            -1 tsp
Cumin seeds                -1 tsp
Fenugreek seeds        -2 tsp
Curry leaves


Method



1. In a kadai (clay pots or chatti's are very good for this) add oil, mustard seeds after it splutters add cumin, fenugreek seeds and curry leaves.
2. Add onions, green chillies, garlic and saute them until golden brown. Then add the tomatoes and saute until soft. Next add the brinjal saute them slowly.
3. Next add the chilli powder, coriander powder, turmeric powder, salt and mix well.
4. Add 1/2 cup water, cover and cook the brinjals for 10 min.
5. Extract tamarind juice (not very watery) and add it to the brinjals and cook until the oil separates out.

Now yummy "Ennai Kathrikai Kuzhambu" is ready to be served. When the kathrikai floats in the kuzhambu with the oil, it will so delicious nobody can resis themselves from eating.



You can serve it with white rice, pappadam and  Vazhakkai Varuval, which makes a simple South Indian meal.

Thank you for visiting my blog, please come back again for more traditional and authentic South Indian recipes.

Other South Indian Kuzhambu varieties that might be of your interest...

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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Until then I am signing off....







3 comments:

  1. Hi Priya, the tamarind you use - is it the kind that needs to soak in hot water?

    ReplyDelete
  2. Hi Priya, the tamarind you use is it the concentrated ones that u need to soak in hot water?

    ReplyDelete
    Replies
    1. Hi Paramis,
      Thanks for stopping by, yes you need get the tamarind from Indian store, soak it in water extract the juice and then do it.
      I hope your doubt is cleared, please ask me if you have any doubts... keep coming back to Priyasvirundhu

      Delete

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