ennai kathirikai recipe | kathirikai puli kulambu | brinjal curry south indian with detailed photo and video recipe. one of the popular south indian eggplant curry recipe made with tender brinjals. it is an ideal sweet and sour tomato and onion based gravy, ideal for lunch and dinner when served with roti or chapati. it is a traditional tamil cuisine curry but is hugely popular across all states of south india.
till now, i have shared quite a few brinjal recipes in my blog, but i was getting several requests for tamil variation of eggplant recipes. i personally like the north karnataka variation of stuffed brinjal which i make it frequently for jowar roti or thalipeeth recipe. hence i had overlooked this recipe and had not posted it on my blog till now. as matter of fact, my husband got these tender eggplants to prepare ennegai, but i realised soon to prepare ennai kathirikai recipe. also while preparing it, my target was to consume this curry with roti or chapati. but soon realised it tastes equally great with steamed rice too. perhaps because of the thin gravy, this recipe has to offer.
furthermore, some easy, and important tips and variations while preparing kathirikai puli kulambu recipe. firstly, i would heavily recommend using baby or tender brinjals compared to long or huge purple brinjal. also, make sure to slit them at the bottom and fry them before cooking it with masala. secondly, this recipe can be prepared in 2 variations, i.e dry and gravy base. i have shared the gravy version, but if you like the dry version, reduce the onion and tomato accordingly. lastly, the ennai kathirikai recipe is typically prepared in sesame oil which infuses nice aroma and flavour to the curry. having said that, you can use other oil like olive or vegetable oil for this recipe.
finally do visit my other curries or sabji recipes collection with this post of ennai kathirikai recipe. it includes recipes like baingan masala, dahi baingan, brinjal fry, ennegai masala, baigan ki sabji, baingan bharta, dahi bhindi, bhindi masala, bhindi fry and kurkuri bhindi. also, do visit my other related recipes collection like,
ennai kathirikai video recipe:
recipe card for kathirikai puli kulambu:
ennai kathirikai recipe | kathirikai puli kulambu | brinjal curry south indian
Ingredients
for masala paste:
- 4 tsp oil
- ¾ tbsp chana dal
- ½ tbsp urad dal
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp fennel / saunf
- ½ tsp pepper
- 1 tsp sesame seeds
- 4 dried red chilli
- 3 tbsp coconut
- ½ onion, sliced
- 3 clove garlic, crushed
- ½ inch ginger
- ½ tomato, chopped
- ½ cup water, to blend
for curry:
- 3 tbsp oil
- 9 small brinjal / eggplant / baingain / kathirikai
- 1 tsp mustard
- ¼ tsp methi / fenugreek
- pinch hing / asafoetida
- few curry leaves
- ½ onion, finely chopped
- ½ cup tamarind extract
- ½ tsp jaggery
- ¼ tsp turmeric
- 1 tsp salt
- ½ cup water
- 2 tbsp coriander, finely chopped
Instructions
- firstly, heat 3 tbsp oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
- also add ½ onion and saute until it turns golden brown.
- further add prepared masala paste and suate for 5 minutes.
- now add ½ cup tamarind extract, ½ tsp jaggery, ¼ tsp turmeric and 1 tsp salt.
- mix well adjusting consistency as required.
- further add fried brinjal and ½ cup water.
- give a good mix.
- cover and cook for 10-15 minutes on low to medium flame or til brinjal cooks completely and oil floats on top.
- finally, add coriander leaves and serve ennai kathirikai recipe with hot steamed rice or chapati.
how to make ennai kathirikai with step by step photo:
- firstly, to prepare masala paste heat 2 tsp oil and add ¾ tbsp chana dal, ½ tbsp urad dal, 1 tsp coriander seeds, ½ tsp cumin seeds, ½ tsp fennel, ½ tsp pepper, 1 tsp sesame seeds and 4 dried red chilli.
- roast on low flame till the spices turn aromatic.
- further add 3 tbsp coconut and roast untill it turns slightly brown.
- transfer the spices to a blender.
- now heat another 2 tsp oil and saute ½ onion, 3 clove garlic and ½ inch ginger.
- also add ½ tomato and saute until tomatoes turn soft and mushy.
- transfer to the same blender.
- add ½ cup water and blend to smooth paste. keep aside.
- now heat 3 tbsp oil in a large kadai.
- cut 9 small brinjal in x mark without cutting it fully.
- now fry the brinjal in hot oil for 2 minutes.
- cover and cook on medium flame for 3 minutes.
- once the brinjal is half cooked, keep aside.
- in a the same oil splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
- also add ½ onion and saute until it turns golden brown.
- further add prepared masala paste and suate for 5 minutes.
- now add ½ cup tamarind extract, ½ tsp jaggery, ¼ tsp turmeric and 1 tsp salt.
- mix well adjusting consistency as required.
- further add fried brinjal and ½ cup water. give a good mix.
- cover and cook for 10-15 minutes on low to medium flame or til brinjal cooks completely and oil floats on top. stir occasionally to prevent from burning.
- finally, add coriander leaves and serve ennai kathirikai recipe with hot steamed rice or chapati.
notes:
- firstly, use small brinjal for good taste.
- also, you can stuff the masala paste into the brinjal, however, i avoid as fried brinjal will be very delicate.
- additionally, reduce the amount of oil if you are diet conscious.
- finally, ennai kathirikai recipe tastes great when prepared with more oil, spicy and tangy.