Ennai kathirikai Kulambu | Eggplant gravy with Coconut

                 

                Ennai kathirikai kulambu is an authentic south indian gravy. This mouthwatering dish is one of my favorites. This tangy and spicy kulambu tastes better the next day. So you can prepare night itself for next day lunch. No need to refrigerate also. Just need to cook once again for 5 mins the next morning and just before serving.  Baby brinjal is preferred for this gravy.

Let’s see how to prepare this kulambu.

 



Try these too:

Pachai Sundaikai Kara Kulambu

Kathirikai puli kulambu 

Ingredients:

Eggplant/Kathirikai – 6

Sesame Oil – 2 tbsp

Mustard seeds – 1 tsp

Red chili – 2

Tamarind – 1

Asafetida - 1/4 tsp

Curry leaves

Salt

To grind:

Shallots – 1 cup (peeled) (or 2 onions)

Methi seeds – 1 tsp

Black Pepper – 1 tsp

Jeera - tsp

Chili powder – 2 tsp

Coriander powder – 1 tsp

Turmeric – 1/4 tsp

Oil – 1 tbsp

To grind:-

Grated Coconut – 3 tbsp (for thickness)

 Method:

For grinding:-

Add 1 tbsp. of oil to a pan and when the oil is hot, add Methi seeds and black pepper.

When it sputters, add shallots, curry leaves and fry till it changes to pink color.

Now add coriander powder. Add only the specified amount or less than that. If you add coriander powder more than the taste will be changed. Just it has to coat the shallots. Fry for 10 seconds.

Add in Turmeric powder and chili powder or sambar powder. Fry for few seconds and switch off the flame.

Leave it to cool down.

Soak tamarind in water to take juice.

Wash Kathirikai, make 4 slits (plus) and put it in water till cooking to avoid color change

Now take heavy bottomed pan, add 2 tbsp. of sesame oil.

When the oil is hot, throw in mustard seeds, red chilies and curry leaves. Fry for 3 seconds.

Strain eggplants from water and add to the pan. Fry till the eggplants skin changes color.

Meanwhile, take a mixer jar and grind the fried shallots and other items.

Grind it to smooth paste and add into frying eggplant. Add Asafetida.

Extract juice from tamarind and add 1.5 cups of juice.

Add salt as per taste.

(If you are adding coconut for thickness -- after adding shallot paste and tamarind juice, cook for 5 minutes. Grind coconut to smooth paste and add)

After adding everything, cook really well for 20 mins or till the oil oozes out in medium flame.

Serve with hot steamed rice and Enjoy! This goes well with chapatti also.

Note:

Use sesame oil for better taste.

The gravy has to be little thick not watery.

Adding coconut paste is purely optional.

Cook till oil oozes out.

If you preparing night itself for the next day means you can make it little watery. So that next day you will get right consistency.