This Ennai kathirikai kulambu/Brinjal Gravy is spicy, tangy and of-course yummy. This gravy is one of the Puzhi Kuzhambu(Tamarind curry) style gravies. Some add coconut milk in tamarind gravies. When I had done this for the first time it used to be watery and used to be adding little sambar powder or tamarind or salt and would be adjusting the taste without knowing what to add to make it perfect. After years of cooking I have mastered making this. Definitely I can tell this is one of my foolproof recipes.
For normal sambar with toor dal we add salt, tamarind and some sambar powder. The trick in making the same amount of Puzhi kulambu/Tamarind curry is to add double the amount of salt, tamarind and sambar powder as that you add in the normal sambar. To make the gravy consistency thick I add puréed tomatoes. These tricks make a perfect tongue tingling gravy.
This is a versatile gravy which goes well with plain rice or idly or dosa or even with idiyappam. All of us like this gravy for idiyappam except my little one as it is spicy for him.
Now let’s get to the recipe details.
Cuisine: Indian(South) | Category: Side Dishes for Rice/Side Dishes for idly, Dosa | Prep time:10mins | Cook time: 30 mins | Serves: 4
- Small brinjals – 10 to 12 nos.
- Onion – 1 large
- Tomatoes – 2 large (Puréed)
- Garlic pods – 6(cut into cubes)
- Tamarind paste – 3 tsp
- Sambar powder – 4 tsp
- Salt – 1 1/2 to 2 tsp (adjust accordingly)
Note: Add double the amount of sambar powder, tamarind paste and salt as you add for the same quantity of sambar you make.
- Mustard – 1/8 tsp.
- Fennel – 1/8 tsp.
- Cumin – 1/8 tsp.
- Urad dal – 1/8 tsp.
- Methi seeds – 1/8 tsp.
- Curry leaves – one spring
- Take all your ingredients.
- Chop the onion, garlic and tomates as shown.
- Heat oil in a pan and temper the contents given in the “To Temper” table.
- Now add onion, garlic and saute.
- Meanwhile slit the brinjals as shown and leave them immersed in water.
- After the garlic & onion gets half cooked add the brinjals.
- Saute the brinjals until they cooked well in the oil.
- Rough chop the tomatoes and puree them in a blender.
- Now add the tomato puree and the sambar powder, tamarind paste and salt.
- Add 3 cups of water and taste the mixture. Adjust the taste at this stage.
- Now allow the gravy to boil and simmer until done.
- Check the consistency and add water if needed.
- Switch off the stove when you see the glaze of the oil on top of the gravy.
- Enjoy with hot steaming rice.
Note: Tamarind paste is done by soaking a good amount of tamarind in water and straining the pulp and heating the same. You can make them in a batch and can store this in fridge and use them for all your gravies instead of taking little tamarind and soaking them in water and adding.
Will Post on how to make tamarind paste soon.
Enjoy and let me know how it was.
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