Ennai Kathirikkai kuzhambu is one of my favourite. I have posted stuffed brinjal fry and that became my family's favourite. There are some veggies which is in my list which I never say NO :-) Brinjal is one among that. In my earlier posts I mentioned I always want to try all kind off brinjal recipes. A couple of week before I made Kollu Podi and that's the reason why I made this kuzhambu :-) I used kollu podi for stuffing and it was just awesome. Tamarind extract, kollu podi both gives an exotic aroma for this kuzhambu. Try this aromatic kuzhambu and enjoy your meal.
INGREDIENTS:
Small brinjals - 6 to 7 or as needed
Kollu podi - as needed
Onion - 1 finely chopped
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Tamarind - lemon sized
Gingelly oil - 2 to 3 tsp
Salt - to taste
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - a pinch
Curry leaves - few
To grind:
Grated coconut - 1/4 cup
Fennel seeds - 1 tsp
Pepper - 1/4 tsp
Poppy seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
HOW TO MAKE:
Wash brinjals and give a slight cut cross as shown in the below pic. Check inside if there is any worms. Check all the brinjals and cut cross on the top and keep aside. Stuff the kollu podi into the cut cross and repeat the same for all the brinjals. Keep aside. Meanwhile soak tamarind in a bowl of water for 20 to 30 mins. Extract juice and keep aside.
Heat oil in a kadai splutter mustard seeds add fenugreek seeds. Add asafoetida and curry leaves. Add chopped onions and fry until it turn into transparent. Place the stuffed brinjals. Carefully flip and in some time the brinjals turn its color and start shrinks.
Add tamarind extract. Blend well and wait until the raw small of tamarind juice goes off. When it starts boiling add sambar & turmeric powder and a tsp of kollu podi. Add needed salt and mix well.
Allow to boil. In a mixie / blender add "to grind" ingredients and make a fine paste by adding a little water.
Add grounded paste into the kulambu and mix well. Allow to boil and if it too thick then add little water. The kulambu consistency should be like a gravy not watery like sambar. Wait until the grounded masalas raw smell goes off. Turn off the stove and add 2 tsp of gingelly oil.
Yummmm yummm Kollu ennai kathirikkai kuzhambu ready. Serve with hot rice and any poriyal or usili is a great combo for this kuzhambu.
TIPS:
Use small onions / sambar vengayam instead big onion.
Use non stick pan to avoid so that the gravy will not stick with the pan / kadai.
Do not add more water and the consistency should be gravy kind off.
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