Ennai kathirikkai Kulambu is our family’s favourite. I love it with any vegetable curry or paruppu usili . If anyone has not tried it before, then do give it a try as I am sure you will love this South Indian Ennai kathirikkai Kulambu very much. It is nothing but stuffed brinjals in tamarind sauce or can be called stuffed brinjal kulambu.
Ennai Kathirikkai Kulambu-How to make Ennai Kathirikai
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 3-4
Recipe Category: Kuzhambu Recipes
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Small Brinjals – 10-12
Tamarind – Lemon sized ball
Salt -as required.
Roast and Grind
Bengal gram-Kadalai paruppu-Chana dal- 2 tbsp
Coriander seeds/Dhania -3 tbsp
Urad dal – 1 1/2 tbsp
Red chillies -10-12
Grated Coconut – 2 tbsp
Serves: 3-4
Recipe Category: Kuzhambu Recipes
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Small Brinjals – 10-12
Tamarind – Lemon sized ball
Salt -as required.
Roast and Grind
Bengal gram-Kadalai paruppu-Chana dal- 2 tbsp
Coriander seeds/Dhania -3 tbsp
Urad dal – 1 1/2 tbsp
Red chillies -10-12
Grated Coconut – 2 tbsp
For the seasoning
Oil – 4 1/2 tbsp
Mustard seeds -1 tsp
Fenugreek seeds – 1/2 tsp
Asafoetida/hing – a generous pinch
Curry leaves – 2 spring
Preparation
Soak tamarind in about 3-3 1/2 cups of hot water for 15-20 minutes. Extract tamarind juice and discard its pulp.
Heat a tsp of oil in a kadai and fry the ingredients mentioned under ‘roast and grind’ (except coconut) until dal turns golden brown. Then add grated coconut and fry for a few more minutes. Leave it to cool.
Then powder it coarsely in the blender. Now our spice powder for ennai kathirikkai kuzhambu is ready. Picture 2
Wash brinjals, discard the stem and make a + cut leaving the bottom intact (picture 1).
Now stuff the brinjals with the spice powder we prepared. Keep it aside.Now the brinjals are ready to be cooked (Picture 3).
Now we shall start making the Ennai kathirikai kulambu
Method
Heat oil in a kadai/pan, add mustard seeds, when they splutter, add fenugreek seeds, hing and curry leaves.
Then add the stuffed brinjals,turmeric powder and salt. Cook on low flames stirring it now and then.
When brinjals are half cooked, add tamarind extract, the remaining spice powder if any and salt if needed ( as we have added some for the brinjals)
Cook on medium flame until the gravy thickens slightly and oil floats on the top.
Delicious Ennai kathirikai Kulambu is ready to be served with hot steamed rice.
More Brinjal /Eggplant recipes
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mmm very tempting!!
Padhu ji,your recipes are very delicious,but sometimes i am unable to understand the tamil terms..
Dear Kanthi ,
What Tamil term you cannot understand .I will clear it for you, I am only a comment away .As far as possible I use only English words
How Sweet of you to tell this… Good going Padhu!
yuuuuuuuuuuuummmmmmmmmmm! my favourite and the dish is just soo tempting!
Hey …real nice recipe and i love that cute brinjal doll.
Biny
Absolutely stunning recipe padhu, i love tamil nadu preparations…Truly tempting..
Wonderful recipe, padhu this is my alltime favourite
Ennai kathirikkai kulambu looks delicious Padhu. Amma make its more often.
i m going to bookmark this page..very inviting dish…i l try this soooon..
looks yummy
wow these look really tasty.I make stuffed egg plant but gujarati style.I am going to try this version.
the name of the dish was a mystery, but now i get it, they look absolutely divine, this is one of my fav dishes 🙂
The curry looks delicious. I just love this version of brinjals 🙂
Very yummy and tempting.
Yummy ennai kathrikkai kuzambu…cute cute brinjal
Looks very tempting… perfect kulambu with hot rice.
wow i can feel the spicy taste in it….
love the thick and spicy kuzhambu..also the cute brinjal doll..
Aaha Oho
my fav yennai kathirikkai kuzhambu. drool drool:)awesome:)
A very delicious eggplant recipe! Love that cute doll!
My Favourite!!!!! Very Tempting!!! 🙂
spicy and favolous recipe looking mouthwatering and tasty
1st time here. wonderful space very good collection of recipes.do visit my blog and advice
i am following u
wow…very flavorful and delicious kuzhambu…
That vegetable looks delicious!! Thanks for stopping by @ Annarasa!!
delicious kuzhambu..my all-time favourite!
thats delicious..
similar to how we maek stuffed brinjals.. yumy!
kuzhambu looks super delicious.. loved the presentation.. 🙂
This is my fav…they look amazing 🙂
Brinjal is my favourite too.Nice patient instructions.Thanks.
Tried it and turned out so good.. yummy dish:) thanks for sharing.
Just tried this, it turned out perfect (I included onion & garlic in the paste thought, Thnx !!!
shy not used home made sambar powder for filling the bringals.
I tried this kuzhambu today, it came out very well. I have added boiled black channa dal in it after adding tamarind juice, it was perfect with hot rice.
Splendid recipe! I tried it tonight…I made a few changes to it :
1. I made it more like a curry than a kuzhambu, I let the tamarind extra for a little bit longer
2. I added garlic, small onions and some jaggery at the very end
Except for these minor changes, I followed the recipe as is. The spice powder is on point. The method for cooking the brinjals was also absolutely perfect. You're doing a fantastic job here and I have recently found myself coming back repeatedly, especially for South Indian recipes.
I love your recipes… & of course the photos too…
I love your recipes …and of course your photos too …
ur recipes r simple to cook and with good taste.
Padhu nowadays ur like god for me… having some delicious food only because of you. Actually im a srilankan married to an indian who loves varieties of food very much. I really felt bad whenever he ask me to prepare some of his favourite dishes. But now im very confident of my cooking and im ever ready to cook anything at anytime. The only reason for this is you only. My husband used to thank you whenever I cook referring your site. Really padhu your blog is very helpful for people like me. Please keep writing… today I tried this dish. Its really very tasty… thank you very much..
Hi padhu,
Iam a fan of you. You are like guru for me
Thanks
hi, Many thanks for this recipe. Your measurements are spot on and the gravy was very tasty.
One question though, the brinjals did not have any flavour in them when finally cooked. The flavour of the gravy was not seeped into the flesh and tasted raw.
I have followed your instructions to the T as with many of your other recipes. What am I doing incorrectly here? Would appreciate your response.
Keep up the good work.
Choose brinjals which are small in size and also uniform in size. After stuffing the masala well inside the brinjal, let it sit for 10 minutes.
I tried this recipe a couple of weeks ago and must say it was a blockbuster hit amongst my wife and her colleagues. The best every Ennai Kathirikai recipe. Great recipe Mrs Padhu
Its really simple and delicious,ur blogs are superb
You mentioned in Roast and Grind to add Grated Coconut – 2 tbsp so again we need to add some more Grated Coconut after the Dal turns golden?
No, you do not have to add more coconut after dal turns golden brown. Thanks for letting me know. I will correct it.
I prepare this kozhumbu a little extra. Tastes even better the next day…. thanks for the receipe…
They say for every man's success there is a women behind. I became a cooking expert loved at home and my office colleagues love my cooking, because of Padhuskitchen. I m cooking all my food through this website for 5+ years now Thanks Padhu.
Hello padhu I tried this and the gravy was not so thick like you have shown in the picture. What am I missing?
It will not as thick as in the photo. It will be neither too thick nor thin. As it cools it will thicken slightly. So no problem.
I have tried this recipe today fir lunch… It really come out so well…thankyu
Hi Padhu,
After I lost my wife recently,
your recipes are very useful to me, I blindly follow your recipes and make food for my children.
In this recipe I am little confused in this point,
"…Then add the stuffed brinjals,turmeric powder and salt. Cook on low flames stirring it now and then…"
we need to add water to boil the brinjals? or how?
anyway we have already Soak tamarind water about 4 cups which we need to add after half cook brinjal.
Seeking your help.
Regards
Kumaresan
Mumbai
I am sorry to hear about your wife. Glad to know that you found Padhuskitchen useful. Since we are adding so much oil, the brinjals will get almost half cooked in the oil itself. (cook covered).Then we will be adding tamarind water. The brinjals will get fully cooked in the tamarind water. You can adjust the consistency as you prefer. Mine became too thick that day.
Thank you so much!
I love tamilian food very much!! Very yummy!!!
The tangy and raw smell of tamarind doesn't fade away so soon. It takes very very long. Why?
Make tamarind water a little diluted and boil on medium heat.
shall we use tomato instead of tamarind
Yes, you can use tomato instead of tamarind for ennai kathirikkai. That tastes a little different.
Awesome dish… Tried today came out so well… Thank you so much!
My mom uses idli podi for stuffing as it also has all these ingredients except coconut.
It’s kinda an instant way to make this kolambu. The rest of the steps is just the same as my mom’s. ♥️