ennai kathirikai kulambu recipe | brinjal kulambu recipe


ennai kathirikai kulambu recipe with step-by-step pics. ennai kathirikai kulambu is a gravy primarily based dish from the tamil nadu delicacies. ennai kathirikai kulambu has a bitter style together with a fancy taste. so finest served with steamed rice.

kathirikai kulambu recipe

ennai means oil and kathirikai means brinjal (aubergines, eggplants). right here the brinjals are fried or sautéed in oil first. therefore the title ennai kathirikai in tamil language which implies ‘brinjals in oil’ or ‘oily brinjals’. kulambu are gravy primarily based dishes from the tamil nadu delicacies. even when the time period ‘ennai kathirikai’ means oily brinjals, it doesn’t suggest that numerous oil is used within the recipe.

there are lots of variations and variations of constructing ennai kathirikai kulambu. i’m sharing a straightforward recipe and technique which i make on events.

roasted spices and coconut is floor first to make the masala paste. a variation is to stuff the bottom masala paste within the brinjals. i hold issues straightforward, so as a substitute of stuffing, i cook dinner the masala paste and brinjals collectively. if you’d like you’ll be able to stuff the masala paste within the brinjals.

two extra gravy recipes you may make with brinjal are brinjal sambar and this gutti vankaya kura from the andhra delicacies.

for ennai kathirikai kulambu, its finest to make use of small and tender brinjals. this ennai kathirikai kulambu recipe is made with out onion and garlic. you’ll be able to add onion and garlic if you’d like. for some taste, i additionally add poppy seeds, however they are often skipped, should you don’t have them.

i do make kulambu recipes on events and i’ve already shared some kulambu varieties :

serve ennai kathirikai kulambu with steamed rice.

Prep Time:15 minutes

Cook Time:25 minutes

Total Time:40 minutes

ennai kathirikai kulambu is a gravy primarily based dish from the tamil nadu delicacies. ennai kathirikai kulambu has a bitter style with a fancy taste. so finest served with steamed rice.

ennai kathirikai kulambu recipe, brinjal kulambu recipe

Course:principal course

Cuisine:south indian,tamil nadu

Servings:3

INGREDIENTS FOR ennai kathirikai kulambu

(1 CUP = 250 ML)

for spice paste

  • 2 teaspoons gingelly oil (oil made uncooked sesame seeds)
  • 1 tablespoon coriander seeds (sabut dhania)
  • 2 teaspoons chana dal (husked and break up bengal gram)
  • 1 teaspoon urad dal (husked and break up black gram)
  • ¼ teaspoon fenugreek seeds (methi dana)
  • 2 dry pink chilies (sookhi lal mirch)
  • 5 tablespoons grated contemporary coconut (taza nariyal)
  • 2 teaspoons poppy seeds (khus khus)
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon black pepper (kali mirch)
  • cup water or add as required

for tamarind pulp

  • 1 tablespoon tightly packed tamarind (imli)
  • ½ cup sizzling water

different elements for ennai kathirikai kulambu

  • 250 grams small brinjals or 10 to 12 small brinjals (kathirikai or baingan or eggplant)
  • 3 tablespoons sesame oil (oil made uncooked sesame seeds)
  • ½ teaspoon mustard seeds (rai)
  • 9 to 10 curry leaves – chopped or damaged (kadi patta)
  • 2 pinch asafoetida (hing)
  • ¼ teaspoon turmeric powder (haldi)
  • 1 cup water or add as required
  • salt as required
  • 1 teaspoon jaggery powder or add as per style (gud) – elective

HOW TO MAKE ennai kathirikai kulambu

frying spices and lentils for brinjal kulambu

  • in a small pan or kadai, warmth 2 teaspoons gingelly oil (sesame oil constructed from uncooked sesame seeds). hold flame to a low. add 2 teaspoons chana dal.

  • stirring usually, fry chana dal until they change into gentle golden.

  • then add 1 teaspoon urad dal.

  • combine and fry until urad dal turns gentle golden.

  • then add 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ¼ teaspoon black pepper and a pair of dry pink chilies (damaged and seeds eliminated). hold all of the spices prepared earlier than you start to fry them. use kashmiri pink chilies or byadagi pink chilies for good coloration and fewer spiciness within the gravy.

  • fry for some seconds until the spices are fragrant and each the chana dal and urad dal change into golden. if the pan is just too sizzling then swap off the flame.

  • add ¼ teaspoon fenugreek seeds and a pair of teaspoons poppy seeds. poppy seeds may be skipped should you don’t have them. combine effectively.

  • then add 5 tablespoons grated coconut.

  • combine once more. swap off the flame and hold the pan down. let the combination quiet down.

making masala paste

  • when the combination has cooled, then add in a chutney grinder or mixer jar. add ⅓ or ½ cup water.

  • grind to a easy paste. hold the paste apart.

making ready tamarind pulp & brinjals

  • soak 1 tablespoon tightly packed tamarind in ½ cup sizzling water for 20 to 30 minutes.

  • later squeeze the soaked tamarind within the water itself to get tamarind pulp. hold tamarind pulp apart.

  • rinse 250 grams small brinjals or 10 to 12 small brinjals a few instances in water. drain all of the water. then take every brinjal and minimize it from the bottom until upwards however with out slicing your entire brinjal.

  • mainly make an incision like that of a cross on the brinjal. open every brinjal and test for worms and bugs. discard the brinjals if they’ve worms or bugs.

making ennai kathirikai kulambu

  • warmth Three tablespoons gingelly oil in a pan. add ½ teaspoon mustard seeds.

  • let the mustard seeds crackle.

  • then add 9 to 10 curry leaves (chopped) and a pair of pinch asafoetida. combine effectively.

  • add the brinjals. on a low to medium-low flame, stirring usually sauté the brinjals.

  • sauté until their coloration adjustments and also you see some blisters on the brinjals.

  • add ¼ teaspoon turmeric powder.

  • combine effectively. at this step you may as well add some ¼ to ½ teaspoon pink chili powder if you’d like.

  • add the bottom masala paste. stir and blend very effectively.

  • add the ready tamarind pulp. then add 1 cup water. combine very effectively.

  • season with salt as per style. combine once more.

  • cowl the pan and simmer the brinjal kulambu gravy on a low to medium-low flame.

  • in between do test. add extra water if gravy seems very thick or the water dries up.

  • simmer until the brinjals are cooked and tender. cross a knife or fork by way of brinjal and it ought to slid simply. some oil specks will even be seen on prime and brinjal kulambu gravy will thicken.

  • add 1 teaspoon jaggery powder or add as per style. jaggery is elective and may be skipped. combine once more.

  • lastly swap off flame and add 2 tablespoons chopped coriander leaves. combine once more. you’ll be able to even garnish with coriander leaves whereas serving brinjal kulambu.

  • serve ennai kathirikai kulambu with steamed rice.

all our content material & photographs are copyright protected. as a blogger, should you you wish to use this recipe or make a youtube video, then please write the recipe in your individual phrases and provides a clickable hyperlink again to the recipe on this url.
i’d love to listen to from you. when you have made this recipe then price the recipe or depart a remark beneath. should you like this recipe then do share the recipe hyperlink on fb, twitter & pinterest. for instagram point out @vegrecipesofindia or tag #vegrecipesofindia

find out how to make ennai kathirikai kulambu recipe

a) frying spices and lentils:

1. in a small pan or kadai, warmth 2 teaspoons gingelly oil (sesame oil constructed from uncooked sesame seeds). hold flame to a low. add 2 teaspoons chana dal. you should use sunflower oil should you don’t have sesame oil.

making ennai kathirikai kulambu recipe

2. stirring usually, fry chana dal until they change into gentle golden.

making ennai kathirikai kulambu recipe

3. then add 1 teaspoon urad dal.

making ennai kathirikai kulambu recipe

4. start to fry urad dal on a low flame.

making ennai kathirikai kulambu recipe

5. combine and fry until urad dal turns gentle golden.

making ennai kathirikai kulambu recipe

6. then add 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ¼ teaspoon black pepper and a pair of dry pink chilies (damaged and seeds eliminated). hold all of the spices prepared earlier than you start to fry them. use kashmiri pink chilies or byadagi pink chilies for good coloration and fewer spiciness within the gravy.

making ennai kathirikai kulambu recipe

7. fry for some seconds until the spices are fragrant and each the chana dal and urad dal change into golden. if the pan is just too sizzling then swap off the flame.

making ennai kathirikai kulambu recipe

8. add ¼ teaspoon fenugreek seeds and a pair of teaspoons poppy seeds. poppy seeds may be skipped should you don’t have them.

making ennai kathirikai kulambu recipe

9. combine effectively.

making ennai kathirikai kulambu recipe

10. then add 5 tablespoons grated coconut.

making ennai kathirikai kulambu recipe

11. combine once more. swap off the flame and hold the pan down. let the combination quiet down.

making ennai kathirikai kulambu recipe

b) making masala paste:

12. when the combination has cooled, then add in a chutney grinder or mixer jar. add ⅓ or ½ cup water.

making ennai kathirikai kulambu recipe

13. grind to a easy paste. hold the paste apart.

making ennai kathirikai kulambu recipe

c) making ready tamarind pulp & brinjals:

14. soak 1 tablespoon tightly packed tamarind in ½ cup sizzling water for 20 to 30 minutes.

making ennai kathirikai kulambu recipe

15. later squeeze the soaked tamarind within the water itself to get tamarind pulp. hold tamarind pulp apart.

making ennai kathirikai kulambu recipe

16. rinse 250 grams small brinjals or 10 to 12 small brinjals a few instances in water. drain all of the water. then take every brinjal and minimize it from the bottom until upwards however with out slicing your entire brinjal. mainly make an incision like that of a cross on the brinjal. open every brinjal and test for worms and bugs. discard the brinjals if they’ve worms or bugs. you’ll be able to discard the stalks if you’d like.

making ennai kathirikai kulambu recipe

making brinjal kulambu

17. warmth Three tablespoons gingelly oil in a pan. add ½ teaspoon mustard seeds. you should use sunflower oil as a substitute of sesame oil.

making ennai kathirikai kulambu recipe

18. let the mustard seeds crackle.

making brinjal kulambu recipe

19. then add 9 to 10 curry leaves (chopped) and a pair of pinch asafoetida. combine effectively.

making brinjal kulambu recipe

20. add the brinjals.

making brinjal kulambu recipe

21. on a low to medium-low flame, stirring usually sauté the brinjals.

making brinjal kulambu recipe

22. sauté until their coloration adjustments and also you see some blisters on the brinjals.

making brinjal kulambu recipe

23. add ¼ teaspoon turmeric powder.

making brinjal kulambu recipe

24. combine effectively. at this step you may as well add some ¼ to ½ teaspoon pink chili powder if you’d like.

making brinjal kulambu recipe

25. add the bottom masala paste.

making brinjal kulambu recipe

26. stir and blend very effectively.

making brinjal kulambu recipe

27. add the ready tamarind pulp.

making brinjal kulambu recipe

28. then add 1 cup water.

making brinjal kulambu recipe

29. combine very effectively.

making brinjal kulambu recipe

30. season with salt as per style.

making brinjal kulambu recipe

31. combine once more.

making brinjal kulambu recipe

32. cowl the pan and simmer the brinjal kulambu gravy on a low to medium-low flame.

making brinjal kulambu recipe

33. in between do test. add extra water if gravy seems very thick or the water dries up.

making brinjal kulambu recipe

34. simmer until the brinjals are cooked and tender. cross a knife or fork by way of brinjal and it ought to slid simply. some oil specks will even be seen on prime and brinjal kulambu gravy will thicken.

making brinjal kulambu recipe

35. add 1 teaspoon jaggery powder or add as per style. jaggery is elective and may be skipped.

making brinjal kulambu recipe

36. combine once more.

ennai kathirikai kulambu recipe, brinjal kulambu recipe

37. lastly swap off flame and add 2 tablespoons chopped coriander leaves. combine once more. you’ll be able to even garnish with coriander leaves whereas serving brinjal kulambu.

ennai kathirikai kulambu recipe, brinjal kulambu recipe

38. serve ennai kathirikai kulambu with steamed rice.

ennai kathirikai kulambu



Source link

Reply