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Ennai kathirikai kuzhambu recipe - How to make ennai kathirikai kuzhambu - Eggplant Sambar - Kuzhambu Recipes - Brinjal Kuzhambu recipe - Puli kulambu recipes

My mum does Ennai katharikai sambar differently. I wanted to post her version since it is still not on the blog. My kids are not big fans of Eggplant so I seldom buy brinjal. But after seeing this version in Raks space, I was so tempted. This version sounded very traditional and uses all freshly grinded spices. I always like the aroma and taste of any dish which is made from fresh grounded masala. I had this with brown rice. Next day my helper had it with steamed white rice / Rice upma. She said the taste was good too. This requires more oil. I have followed the recipe from Raks place but adjusted the qty based on my preference
Ingredients:

For Masala 

Oil - 2 teaspoon
Urad dal - 3 teaspoon
Chana dal - 3 teaspoon
Coriander seeds - 3 teaspoon
Red chillies - 4-5 (adjust to spice level)
Fenugreek seeds - 1/4 teaspoon
Black pepper - 1/2 teaspoon
Cumin seeds - 1 teaspoon

Oil - 1 teaspoon
Garlic - 4 pods
Shallots - 10
Tomatoes - 2
Curry leaves - 2 spring
Coriander leavaes - 2 spring
Coconut - 2 tablespoon

For Sambar 

Katharikkai / Eggplant - 5
Tamarind - 1 lemon size
Salt to taste
Turmeric powder - 1/4 teaspoon
Sesame oil - 2 tablespoon
Shallots - 5
Mustard seeds - 1/2 teaspoon

Method:

Heat 2 teaspoon of oil in a pan and Add Urad dal, Chana dal, Coriander seeds, Red chillies,Fenugreek seeds, Black pepper, Cumin seeds till dhals are brown color. Remove it from the oil 
Add another teaspoon of oil once hot add garlic and shallots. Fry till brown in color. Add Tomaotes, curry leaves and fry till mushy. 
Add Coconut fry for 2 min. Add Corinader leaves. Switch it off and let it cool down.
Grind to smooth paste with salt required for masala
Now clean eggplant and slit at bottom so that you can do stuffing (see the pic). Stuff it with grinded paste
Now heat the oil in a pan. Add mustard seeds. Let it pop. Add shallots and fry for 2 mins. Add stuffed Eggplant / Katharikkai and cook it. You need to arrange it in single layer. Close it with lid
Once cooked add tamarind paste, turmeric powder. Let it boil till oil floats on the top
Switch it off and Enjoy


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3 comments:

  1. The gravy has such a beautiful color...

    ReplyDelete
  2. looks superb.. that gravy looks perfect...mouthwatering here

    ReplyDelete
  3. looks delicious..yummy n flavorful curry :)

    ReplyDelete

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