Ennai kathrikai kuzhambu recipe-Tangy tamarind based stew with stuffed baby eggplant is one classic kuzhambu (tamarind based stew) from Tamil cuisine. An authentic recipe from Tamilnadu, this ennai kathrikai kulambu recipe is a thick gravy with small baby eggplants stuffed with fresh spice powder and also with a brilliant aroma of sesame oil. This kuzhambu was in my to do list for a very long time,in fact I have blogged a very simple version of this kuzhambu here already,but this is the actual method of making ennai kathrikai kuzhambu with stuffed eggplants . As I said I wanted to do this for a long time but I was kind of hesitant because this recipe calls for stuffing inside the whole eggplant,as you all know eggplants are prone to worms and I was not very comfortable doing this 🙁 Every time I slit open a eggplant and even if I see a small dark spot I immediately used to change the plan of preparing this kuzhambu and do some other eggplant recipe.Last week we visited our aunt’s and I brought home around 30 baby eggplants from her small front yard garden 🙂 🙂 :). They were so fresh and tiny and I was pretty sure they will be very clean inside too.I saved them for 3 days just to prepare this kuzhambu on weekend and I did that too 🙂 I already knew this will a super hit and it was indeed one.We had as side dish for upma for breakfast and also for lunch with rice,as you all should be knowing it tasted even better during lunch.There are lots of variant for this recipe.In some places they use garlic seasoning,in some places pearl onion is used,here I am blogging a no onion-garlic recipe for ennai kathrikai kuzhambu with asafoetida seasoning,baby eggplants at its full glory 🙂





Make sure you select freshest of dark violet tiny eggplants with a bright green stalk for this ennai kathrikai kuzhambu recipe,such eggplants are tender,fresh and tastes great. Next important thing is to use sesame oil for best tasting kuzhambu, I have raved about the flavor and taste of sesame oil in many recipes and I cannot stress enough on that. If you do not have sesame oil I really suggest you to get some for this recipe,you can prepare authentic ennai kathrikai kuzahmbu only with sesame oil. If you want the color of this kuzhambu to be dark do use old tamarind (you will get in grocery stores).this kuzhambu tastes great with steamed rice but you can aso serve this as side dish for pongal,upma etc.

If you are looking for similar easy eggplant recipes do check

Ennai kathrikkai kuzhambu recipe card below:

Ennai kathrikai kuzhambu recipe, ennai Kathrikai kulambu recipe |how to make ennai kathrikai kuzhambu Harini Ennai kathrikai kuzhambu recipe- Authentic kuzhambu recipe from Tamil with stuffed tiny eggplants. Spicy and tangy tamarind based stew served with rice. 5 from 5 votes Print Recipe Pin Recipe Prep Time 20 mins Cook Time 25 mins Total Time 45 mins Course main Cuisine Indian Servings 4 Calories 300 kcal Ingredients 1x 2x 3x For kuzhambu

10-12 baby eggplants

A small lemon sized ball of tamarind soaked in water for 20 minutes

10-12 curry leaves

1/2 teaspoon mustard

1/4 teaspoon fenugreek/methi/vendhayam

1/4 teaspoon asafoetida

1/2 teaspoon turmeric powder

1/2 teaspoon chilli powder optional

Salt

Sesame oil

For spice powder/stuffing

1 tablespoon channa dal

1 1/2 tablespoons corainder seeds

1 1/2 teaspoon urad dal

4-6 dried red chillies

1/2 teaspoon white sesame seeds

2 tablespoons grated coconut Instructions For spice powder/stuffing

Dry roast all the ingredients mentioned under For stuffing/spice powder,expect coconut.Once cooled grind to a coarse powder along with coconut. Set aside.

Preparing the eggplants:

Take the eggplants and wash them.Pat dry with a kitchen towel and remove the green stalk on the top.Now make a slit in each eggplant,one vertical and one horizontal (+ symbol).

Stuff each eggplant with the prepared spice powder and arrange in a plate carefully. Save the remaining spice powder

For kuzhambu:

Heat a kadai and add 2-3 teaspoons sesame oil to it.Once the oil is hot,temper wit mustard,methi and asafoetida.Add curry leaves and saute well

Add the stuffed eggplants and saute gently.Lower the flame,add turmeric powder,remaining spice powder and chilli powder ans saute well.Let it cook for 5-7 minutes,till the eggplants start to shrink

Extract thick juice from the soaked tamarind.Add it to the cooked eggplant.Bring to a boil.

Add 3 1/2 cups of water,salt and boil for 15 minutes,until the stew thickens.

Check for consistency,if you find it a bit watery,boil for 5 more minutes,add 1 teaspoon sesame oil and remove from flame

Serve ennai kathrikai kuzhambu hot with rice Notes 1. You sesame oil for authentic taste and flavor.

2. If you do not want to stuff the eggplants,cut them into wedges and saute along with the spice powder before adding tamarind extract. Nutrition Calories: 300 kcal Tried this recipe? Mention cookclickndevou or tag cookclickndevour

Ennai kathrikai kuzhambu recipe- Authentic kuzhambu recipe from Tamil with stuffed tiny eggplants. Spicy and tangy tamarind based stew served with rice.