Ennai Kathirikai Kulambu Recipe (2024)

Ennai kathirikai kulambu is one of the most popular South Indian kulambu recipe made with small variety of brinjals, onions, tamarind and spices. Brinjal is cooked with shallots, garlic and roasted masala and simmered in tamarind juice until a layer of oil floats on top. This dish is best served with rice. Learn how to make the perfect ennai kathirikai kulambu with step by step pictures and video.

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Ennai Kathirikai Kulambu

This is a dish which makes my mouth water when I think about it. Such a flavourful dish, but if you are in diet like me, stay away from this. Because it has lots of oil in it. But I love to make this for my Amma, because she go crazy for brinjals. So I made this couple of weeks before and Amma ate this for 2 days keeping in the fridge.

About Ennai Kathirikai Kulambu

Ennai kathirikai is a popular South Indian kuzhambu made with small variety brinjal, shallots, garlic, coconut and whole spices. Whole brinjal cooked in a tangy tamarind sauce which taste so good with hot rice. I like to freshly roasted masala in the kuzhambu which makes it taste amazing.

Actually this dish taste way better the next day. The truth is any dish that has coconut or roasted spices in it taste great the next day.

You will like this Stuffed Ennai Kathirikai Kuzhambu and Ennai kathirikai fry

Video for Ennai Kathirikai Kuzhambu

Ennai Kathirikai Ingredients

Ennai kathirikai kuzhambu has a set of ingredients which is used for making the masala and making the gravy.

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Roast & Grind these Ingredients

Dry Red Chillies - you can use a combination of kashmiri chillies and regular chillies. Since I don't want this to be too spicy. I used dry red chillies for the masala.

Coriander, Cumin & Pepper - these adds so much flavour to the kuzhambu.

Sesame seeds - sesame adds nutty taste to the gravy also adds the thickness.

Onion - chopped onions is sauted with coconut to make base masala. You can use shallots instead of onions.

Coconut - freshly grated coconut is roasted with the chillies till golden brown. You can use desiccated coconut or copra.

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Brinjals - small variety of tender brinjal is used for this kuzhambu. Brinjals should be cut into 4 sections. Don't cut it all the way through, leave the stems intact so the brinjal stays in one piece.

Tamarind- this adds sour taste to the kuzhambu.

Garlic& Shallots - sambar onions and garlic cloves are peeled and left whole.

Jaggery - a small piece of jaggery brings all the flavours together.

Gingelly Oil - ennai kathirikai kuzhambu uses good amount of oil.

Tempering - mustard, urad dal, cumin, fenugreek, asafoetida and curry leaves is used for tempering.

Which Variety of Brinjal to use for Ennai Kathirikai

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Use round tender small brinjals for making ennai kathirikai. Traditionally Brinjals are left whole in Ennai kathirikai kuzhambu.

Make sure you leave the stems when cutting the brinjals. Also brinjals should be cut in 4 sections. Once the brinjals are cut, check for any insects or worms and immerse them in cold water so it doesn't oxidise.

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How to Make Ennai Kathirikai Kulambu

Preparing Brinjal

Slit brinjals in the middle in to 4 parts. But make sure that the stem is intact with this.(See picture).

Masala for Ennai Kathirikai

Saute all the ingredients given for roasting and grinding in oil till golden brown. Once golden grind them into a smooth paste.

Making Kuzhambu

For making the base, temper spices in good amount of oil. Brinjal added should be sauted till colour changes. Then it is mixed with tamarind, masala paste and cooked.

Simmer & Serve

Ennai kathirikai kuzhambu should be simmered for at least 20 to 30 minutes on very low heat. This process separates the oil on top and you can the iconic floating of oil.

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Expert Tips

• Use good amount of oil when making ennai kathirikai.
• Roast the spices in oil till golden which imparts flavour to the kulambu.
• Use small variety of brinjal so it cooks faster and the spices go deep into the kulambu.
• Gingelly oil is used for making the kulambu.

How to Make Ennai Kathirikai Kuzhambu (stepwise pictures)

1)Start by making the masala. I used my traditional stone cookware called as kal chatti. Heat 1 tsp oil and add in dry red chillies, cumin seeds, black pepper and onions.

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2)Saute these ingredients for 30 seconds to 1 minutes till onions turn translucent.

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3)Add in coconut and sesame seeds. You have to roast coconut and sesame seeds for at least 3 to 4 minutes till toasted.

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4)Traditionally you have to use coriander seeds. I didn't have any so I used coriander powder. So I added coriander powder in the end and sauted for 30 seconds. If you are using whole seeds, add it along with the cumin seeds, black pepper in the begining and toast.

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5)Now all the ingredients is well roasted.

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6)Take the ingredients in a blender, add water and grind it into a smooth paste.

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7)heat a good amount of oil in the same pan for making kulambu. Use gingelly oil or Indian sesame oil for good flavour. Once oil is hot, add in whole spices for tempering.

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8)Add in dry red chillies broken in small pieces.

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9)Add in curry leaves.

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10)Add in asafoetida.

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11)Add in peeled shallots.

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12)Add peeled garlic.

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13)Add in the prepared brinjal. Make sure you leave the stems when cutting the brinjals. Also brinjals should be cut in 4 sections. Once the brinjals are cut, check for any insects or worms and immerse them in cold water so it doesn't oxidise.

Saute the brinjal for 4 to 5 minutes till well seared.

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14)Add in salt and turmeric powder and saute for 1 minute.

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15)Pour in tamarind mixed with water to cover the brinjal.

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16)Add in the ground masala paste.

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17)I added some water to the blender jar in which I made the masala paste and poured the water back into the kulambu.

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18)Add jaggery to taste.

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19)Mix well.

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20)Cover with a lid and cook on a very low heat for at least 25 to 30 minutes.

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21)Ennai kathirikai kulambu with a layer of oil floating on top is ready to serve.

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More Kulambu Recipes to try

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