Ennai Kathirikai Kuzhambu is the easiest recipe that can be made within 30 minutes. There are so many version of making this kuzhambu, but this method is so simple and gives nice aroma and fantastic taste. Fresh masala is used for this kuzhambu, which is the specialty. I love to consume this with steam rice and sutta applam. I used to make one more version by stuffing brinjal with masala but this one kuzhambu is so simple and not time consuming.
Preparation time: 20 mins
Cooking time: 25 mins
Serves: 4 nos
Ingredients for Kuzhambu:
Small brinjal - 5-6 nos
Gingelly oil / Sesame oil - 4 tablespoon
Kuzhambu powder - 1/2 teaspoon (optional)
Coconut milk -1/3 cup (first milk)
Onion - 1 (large, finely chopped)
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Curry leaf - 1 sprig
Turmeric powder- 1/4 teaspoon
Hing - 1/4 tespoon
Salt - to taste
Ingredients for grinding:
Coriander seeds - 2 tablespoon
Channa dal - 2 tablespoon
Red chili - 8 nos
Tamarind - 2 tablespoon paste / one medium lemon size
Preparation Method:
1. Wash and cut the stem of brinjal. At the bottom slit brinjal into 4 parts.
2. In a medium flame, heat 2 tablespoon of oil in a kadai and add brinjal and saute well. Ensure brinjal doesn´t cut into pieces. Close the kadai with lid and reduce the flame to low. It helps to cook the brinjal on bottom side. After 5 mins, turn the brinjal to other side and repeat the same process. Once brinjal is cooked, keep it aside.
3. In a small pan add 1 teaspoon of oil and roast coriander seeds, chilli, channa dal to nice brown colour. Allow roasted ingredients to cool off.
4. Add soaked tamarind /tamarind paste, roasted ingredients into mixer and blend well. Add required water and blend it to fine paste.
5. In a thick bottom vessel, heat 2 tablespoon oil and mustard seeds. Once mustard seeds splutter add fenugreek seeds, curry leaf, onion and saute well.
6. Once onion turns translucent colour, add grounded masala and required water, salt. turmeric powder, kuzhambu powder and hing. Mix well and allow it to boil for 5 mins in medium flame.
7. Add roasted brinjal and left oil in kadai to the kuzhambu and allow it to boil in medium to low flame, until raw smell of masala vanish off. Finally add coconut milk and just boil it for few mins. Oil oozes out from side of kadai and its right time to switch off the flame.
8. Sprinkle coriander leaf and switch off the flame.
Flavourful, tasty Ennai Kathirikai Kuzhambu is ready to be served.
Tips:
1. Small brinjal gives good taste to this kuzhambu. I didn´t get small brinjal here, so I have used medium sized brinjal.
2. Instead of large onion, shallots can be used (10 nos).
3. Ensure seedless tamarind is used or while soaking remove seeds.
Preparation time: 20 mins
Cooking time: 25 mins
Serves: 4 nos
Ingredients for Kuzhambu:
Small brinjal - 5-6 nos
Gingelly oil / Sesame oil - 4 tablespoon
Kuzhambu powder - 1/2 teaspoon (optional)
Coconut milk -1/3 cup (first milk)
Onion - 1 (large, finely chopped)
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Curry leaf - 1 sprig
Turmeric powder- 1/4 teaspoon
Hing - 1/4 tespoon
Salt - to taste
Ingredients for grinding:
Coriander seeds - 2 tablespoon
Channa dal - 2 tablespoon
Red chili - 8 nos
Tamarind - 2 tablespoon paste / one medium lemon size
Preparation Method:
1. Wash and cut the stem of brinjal. At the bottom slit brinjal into 4 parts.
2. In a medium flame, heat 2 tablespoon of oil in a kadai and add brinjal and saute well. Ensure brinjal doesn´t cut into pieces. Close the kadai with lid and reduce the flame to low. It helps to cook the brinjal on bottom side. After 5 mins, turn the brinjal to other side and repeat the same process. Once brinjal is cooked, keep it aside.
3. In a small pan add 1 teaspoon of oil and roast coriander seeds, chilli, channa dal to nice brown colour. Allow roasted ingredients to cool off.
4. Add soaked tamarind /tamarind paste, roasted ingredients into mixer and blend well. Add required water and blend it to fine paste.
5. In a thick bottom vessel, heat 2 tablespoon oil and mustard seeds. Once mustard seeds splutter add fenugreek seeds, curry leaf, onion and saute well.
6. Once onion turns translucent colour, add grounded masala and required water, salt. turmeric powder, kuzhambu powder and hing. Mix well and allow it to boil for 5 mins in medium flame.
7. Add roasted brinjal and left oil in kadai to the kuzhambu and allow it to boil in medium to low flame, until raw smell of masala vanish off. Finally add coconut milk and just boil it for few mins. Oil oozes out from side of kadai and its right time to switch off the flame.
8. Sprinkle coriander leaf and switch off the flame.
Flavourful, tasty Ennai Kathirikai Kuzhambu is ready to be served.
Tips:
1. Small brinjal gives good taste to this kuzhambu. I didn´t get small brinjal here, so I have used medium sized brinjal.
2. Instead of large onion, shallots can be used (10 nos).
3. Ensure seedless tamarind is used or while soaking remove seeds.
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