February 01, 2015

Ennai Kathirikkai Kuzhambu (Baby Brinjals Spicy Gravy)

This is an Authentic South Indian Spicy gravy that goes very well with rice, idli and pongal. Usually it is made with small brinjals frying them in oil and adding fresh ground spices.

See also : Brinjal and Onion Fry, Brinjal Rasavangi, Brinjal Gothsu, Chettinad Brinjal Masala, Stuffed Brinjal Curry


Ingredinets to make Ennai Kathirikkai Kuzhambu

(This serves four people)

Small brinjals (eggplants)  8 to 10

Small onions (Shallots) 10

Tamrind juice extracted from a lemon size tamarind 500 ml

Sambar powder 3 tea spoons

Sesame oil 3 tb spoons

Mustard seeds and Fenugreek seeds 1 tea spoon for seasoning

Curry leaves for garnishing

For Kuzhambu Paste:









Dry roast 2 tb spoons of coriander seeds, 2 tea spoons of chana dal  urad dal and sesame seeds  each, 2 red chillies, 1 tea spoon pepper, 1 tea spoon cumin seeds to brown and finally add 1 tb spoon of grated coconut to it and roast for a minute. Grind it to paste and keep aside.

How to make Ennai Kathirikkai Kuzhambu?

Heat a wok with 3 tb spoons of sesame oil. Add mustard seeds.& fenugreek seeds. After it splutters add the brinjals which were slitted on four sides like a flower. 













Fry them till the outer skin becomes brown in colour. Then fry the shallots with them for a minute.  Add sambar powder and fry well with it. Now add the tamarind juice, turmeric powder, and salt to it.Allow it to boil well till the brinjals become soft. 


Now add the ground paste and mix well. Add required water. When the gravy thickens garnish with curry leaves and serve.