Basically ennai kathirikkai kuzhambu ( Oil roasted brinjal gravy) is prepared by using freshly roasted and ground spices with coconut.I make my MIL’s pepper flavored ennai kathirikai kulambu at least once in a week as it is Sendhil’s one and only favorite brinjal recipe. Recently I tried this easy, no grind, Chettinad style ennai kathirikai kuzhambu without coconut just for a change.
I followed the recipe from
THIS BLOG. I loved it a lot with plain rice and papad/appalam. Its more like my
vatha kuzhambu recipe but the flavor of masala coated, roasted brinjals in lots of oil makes a great difference in taste, color and flavor for this kuzhambu. Soon I will make a post about authentic ennai kathirikai kuzhambu recipe. Before that, do try this easy version. I hope you will like it. Now lets see how to make Chettinad ennai kathirikai kuzhambu with step by step pictures !
Don’t forget to check out my Ennai kathirikai poriyal , Brinjal masala kuzhambu , Brinjal masala fry, brinjal gravy for biryani !
Chettinad Ennai Kathirikai Kuzhambu Recipe
Easy version of Ennai kathirikai kuzhambu without coconut – Chettinad style no grind brinjal gravy
Cuisine: Chettinad
Category: Kuzhambu varieties
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup – 250ml
- Small sized brinjal – 10 nos
- Small onion / Chinna Vengayam – 10 nos
- Garlic cloves- 10 nos
- Tomato – 1 no ( country variety/Naatu thakkali)
- Tamarind – Small lemon sized
- Red chilli powder – 2-3 tsp ( Kashmiri chilli pwd)
- Coriander powder/Dhania powder – 2 tbsp
- Salt & water – as needed
To temper
- Sesame oil / Gingely oil – 1/4 cup
- Mustard seeds – 1 tsp
- Fenugreek seeds – 2 pinch
- Curry leaves – few sprigs
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HOW TO MAKE ENNAI KATHIRIKAI KUZHAMBU – METHOD
- Wash the brinjal. Mark X on the top of brinjals till half its way without cutting its stem part. Immerse them in water till use. Soak small lemon sized tamarind in 1 cup of hot water. Take the extract and set aside. Peel onion, garlic and keep aside.
- In a small bowl, take 1 tbsp tamarind extract, red chilli powder, dhania powder, turmeric powder and salt. Mix well to make a thick paste. Fill the brinjals with this paste.Arrange in a plate.
- Heat 1/4 cup sesame oil in a pressure cooker base ( I used cooked to make the gravy quickly and to save time) Reduce 1 tbsp oil if you feel too much of oil. You can make this gravy in a kadai as well.Splutter mustard seeds, methi seeds, curry leaves.Add the small onions, garlic cloves and saute till onion turns transparent.
- Add the masala stuffed brinjal pieces along with the remaining masala and saute well till the brinjal shrinks a bit.Add finely chopped tomato pieces, mix well for a minute. Add tamarind extract, 1/2 cup more water, salt and mix well. Let it come to a roll boil. Cover and pressure cook for one whistle in very low flame.Let the steam release by itself and then open the lid.
- If cooking in a kadai, cover with a lid and cook till brinjal turns soft and gravy turns thick as you wish. Gravy thickens and oil oozes out. Mix well and serve with plain rice, papad !
Enjoy !
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Note
- Do not reduce the quantity of dhania powder as it helps to thicken the gravy.
- You can replace red chilli powder + dhania powder with sambar powder too.
- You can also add a small piece of jaggery if you like.
- Add more chilli powder if you like spicy kuzhambu.
- This gravy stays good for a week even without refrigeration as we are adding more oil.
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Try this easy ennai kathirikai kuzhambu. Serve with plain rice, enjoy !
I had with plain papad. Yum!!
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