Ennai Kathirikai Kulambu

Made using lots of oil (ennai) and eggplant (kathirikai), this kulambu is sure to satisfy every taste bud with its great palette of flavors.

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Ennai Kathirikai Kulambu

Made using lots of oil and eggplant, this kulambu is sure to satisfy every taste bud with its great palette of flavors.

Course: Curry, Side Dish

Cuisine: Indian

Servings: 6

Ingredients

• 10 brinjal
• 1 cup onion (finely chopped)
• 6 garlic cloves
• 1 cup tomato (chopped)
• 10 curry leaves
• 1 tbsp kulambu milagai powder
• ½ tsp turmeric powder
• 1 tsp sambar powder
• 1 tbsp coriander powder
• 1 tsp red chili powder
• ½ tsp Kashmiri red chili
• 1 small lime size tamarind (soaked in ½ cup water)
• 5 tbsp oil (gingelly oil tastes best)
• ½ tsp mustard seeds
• ½ tsp urad dhal
• ½ tsp fenugreek
• ¼ tsp asafoetida (also known as hing or perungayam)
• salt to taste

Instructions

• Wash brinjal and make X marks on the bottom without fully cutting through the brinjal. Make a 3×3 grid on the top of the brinjal without fully cutting through it.
• Add 4 tbsp oil to a pan. Once hot, add mustard seeds, urad dhal, fenugreek and asafoetida.
• Once mustard seeds crackle, add onion, garlic and curry leaves. Saute until the raw smell fades.
• Add brinjal and saute for 2-3 minutes.
• Then, add turmeric powder, red chili powder, kulambu milagai powder, sambar powder, coriander powder and Kashmiri red chili powder. Mix well.
• Add tomatoes and salt. Saute for 2-3 minutes.
• Pour in tamarind extract and boil for 8-10 minutes.
• Adjust spice by adding chilli powder, if needed. To adjust kulambu consistency, add ½-1 cup of water.
• Add 1 tbsp of gingelly oil when the kulambu is boiling.
• Remove from heat once the brinjal is well cooked and serve hot.

Notes

• To make kulambu thicker, add ½ cup water from any cooked dhal or ½ cup water from washed rice. If you don’t have any of the above, add 1 tsp rice flour to ½ cup water. Mix well, making sure there are no lumps, and add to the kulambu and let it boil.