Skip to main content

Ennai Kathirikai Kulambhu/Baby Eggplants in Tamarind Sauce


Ennai Kathirikkai Kulambhu is a spicy,tangy kulambhu in which baby eggplants are stuffed with a spice powder and cooked in a tamarind sauce.
This kulambhu is one of my family's favorite and its is my mom's version of making ennai kathirikkai kulambhu.
Last week in the local farmers market I found out the baby eggplants and wanted to try,it came out delicious.Here is the recipe for yummy and tangy kulambhu......

Ingredients


IngredientQuantity
Baby eggplants/kathirikkai10-12nos.
Shallots/Chinnavengayam10nos.
Tomato(finely chopped)1no.
Garlic/poondu7-8cloves
Tamarind Paste2tsp(diluted in a cup of water)
Chilly powder/milagai podi11/2tsp
Coriander powder/dhaniya podi2tsp
Turmeric powder/manjal podi1/4tsp
Coconut paste2tbs
Sesame oil/nalla ennai4tbs
Salt
to taste

To roast and grind 

IngredientQuantity
Red chilly/varamilagai5-6nos.
Coriander seeds/varakothamalli1tbs
Black pepper/milagu1/4tsp
Fenugreek seeds/vendhayam6-8seeds


For the Seasoning
IngredientQuantity
Mustard seeds/kadugu1/2tsp
Urad dhal/ullutham paruppu		1/2tsp
Fenugreek seeds/vendhayam5-6seeds
Curry leaves/karivepillai1sprig
Asafoetida/perungayama pinch




Method 

                                 Start by heating a pan and dry roast the given ingredients to a golden color,grind it to a coarse powder.

Take the eggplant,trim the stalk and cut it as shown in the picture.Stuff the eggplants with the ground powder and arrange it on a plate.Mix in the chilly powder,coriander powder,turmeric powder,salt and coconut paste to the tamarind water and keep aside.
Heat a shallow pan with the oil and do the seasoning with the given ingredients,saute the shallots and garlic to transparent.Add in the tomato and cook mushy.
Then add the stuffed eggplant.Fry the eggplant till it gets tender and soft in a medium flame.
Once the eggplant is tender and change its color add the tamarind water and cook it till the raw smell goes off and becomes thick.
Ennai Kathirikkai kulambhu is ready to serve along with rice.

Enjoy.......................................
  • Once the kulambhu becomes cool down it gets thick,so adjust the consistency according to preference.
  • I used the tamarind paste,if you are using tamarind a small lemon sized is needed for the given measurement.
  • Instead of chilly and coriander powder,sambhar powder can also be used.
  • Use the same sized eggplants to get the eggplants cooked evenly.
  • Using the sesame oil gives a nice flavor and taste to the kulambhu.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Paasiparuppu Dosa/Yellow Moong Dhal Dosa

For the 5th day under instant dosa varieties in Cooking Carnival is a protein rich dosa with moong dhal. This dosa can be called as vegetarian omlette as the taste resembles egg omlette.This dosa can be spread into a thin crepe or like uthappam/pancake.Either way it tastes good. The dhal gets soaked in less than an hour,once the batter is ready the dosa can be made.Grated veggies or some greens can be added to make it more healthy. Today I used,chopped onion and coriander leaves.Spicy tomato chutney or coriander chutney pairs very well with this dosa.Lets move on to the recipe............                                                                                                    ...
Post a Comment
Read more