Jun 29, 2012

Ennai Kathirikkai Kuzhambu

Ennai Kathirikkai Kuzhambu

A delicious side dish with Biryanis in Tamil Cuisine. Recipe from Aharam by Sabitha Radhakrishna !!

Serves: 6


500 g young purple brinjals (baingan)

For 1 st malasa paste (spice paste):

1 medium sized onion

2 heaped teaspoon jeera (cumin seeds)

¼ teaspoon fenugreek seeds (methi)

2 tablespoon red chilli powder

1 teaspoon turmeric powder

Make a fine paste of above ingredients in a small mixer bowl. Sprinkle 1 tablespoon water when making the paste. Keep aside.

For 2 nd masala paste (spice paste):

3 tablespoon grated coconut (or 45 – 60 g)

1 heaped teaspoon poppy seeds (khus khus)

2 heaped teaspoon white sesame seeds (til seeds)

Soak khus khus and sesame seeds in 2 tablespoons of water for half an hour and make a fine paste in a small mixer bowl (along with soaked water) with grated coconut. Keep aside.

Other ingredients

1 tablespoon oil (or 1 – 5 tablespoons)

1 teaspoon mustard seeds

1 teaspoon peppercorns

20 nos curry leaves

1 medium sized onion, finely sliced

2 large tomatoes, chopped

1 teaspoon ginger – garlic paste

¼ cup (50 ml) tamarind juice or 1 teaspoon tamarind paste

1 teaspoon salt (or to taste)

½ teaspoon jaggery (or to taste) – optional

1 tablespoon chopped coriander leaves


Cut brinjals in 4 up to oneinch of the stem leaving the stem intact.

Heat oil in a kadai / deep pan and temper with mustard seeds, peppercorns and curry leaves.

Add sliced onions, and the brinjals and fry till onions are brown and the brinjals discoloured (approximately 10 minute son medium to low heat).

Add the firstground masala, tomatoes and ginger – garlic paste, and fry till the raw smell disappears and the whole is well blended, which would take about 5 minutes.

Pour a cup of water ( the required amount of water to make a thick gravy or 1 cup / 200 - 225 ml), add the second ground masala, the tamarind juice or paste, salt to taste and jaggey (optional). Mix all the ingredients. Allow the curry to simmer till the brinjals become soft and well cooked and gravy slightly thickens.

Garnish with chopped coriander levaes and serve with biryanis.

2 nd recipe (without coconut paste):

Spicy Brinjal / Baingan Curry (A side dish with Biryanis - Tamil Nadu Style)

Serves: 4 - 5


2 tablespoons oil (2 - 5 tablespoons / 30 ml to 75 ml)

15 small onions / sambar onions, finely sliced

30 g ginger - garlic paste (2 tablespoons)

3/4 teaspoon red chilli powder

1 1/4 teaspoons coriander powder

1/2 teaspoon jeera powder (cumin seed)

1/2 teaspoon turmeric powder

1 tomato, finely chopped

1/2 teaspoon tamarind paste or 3 teaspoons tamarind juice

170 g brinjal / kathirikka / baingan ( 2- 3 brinjals, pick tender), cut into 4 pieces

100 ml water (1/2 cup)

3/4 teaspoon salt (or to taste)

1 teaspoon chopped coriander leaves


Dilute red chilli powder, turmeric powder, coriander powder and jeera powder in 2 tablespoons water and keep aside (spice powder mix).

Heat oil in a pan. Add sliced small onions and fry till golden color and fragrant on a low to medium heat.

Add ginger - garlic paste and stir well or until the raw smell goes.

Add diluted spice powder mix. Saute well for 2 - 3 minutes or until the water dries up.

Add finely chopped tomato and tamarind paste / juice. Mix well.

Add brinjal pieces, salt to taste and water (if using more oil (75 ml), do not add water and cook until oil floats on the top).

Cover with a tight lid and cook on a low to medium heat for 15 - 20 minutes or until the gravy thickens and all the spices well mixed with baingan.

Sprinkle chopped coriander leaves. Serve as a side dish with Biryanis (also goes well with Rotis / Rice !!!).

1 comment:

DineIn said...

Ennai Kathirikkai kulambu is the traditional from trinelveli..am i right mam...???