Ennai kathirikai kulambu is a delicious, flavorful, tangy kulambu recipe prepared for rice. It is one of my favorite kulambu recipes and I make it often. The brinjal cooked in tamarind coconut gravy tastes outstanding. I have learned this recipe from my aunt who is such a great cook. I remember her version of red gravy with lots of oil floating on top.

Yes…This kulambu requires more oil than the normal use and the gravy has to be cooked well in oil. This stay good for 3-4 days and tastes better as the day goes.

You may also like similar recipes here:

• Chettinad pachai sundakkai kulambu
• Chettinad mint biryani
• Chettinad kavuni arisi
• Kathitikai poriyal
• Kathirikai bajji

I have uploaded the video recipe of chettinad kathirikai kara kulambu below. Subscribe to my YouTube channel for more video recipes.

Total time required : 35 minutes 

No. Of serving : 5

INGREDIENTS:

• Brinjal – 8
• Onion – 1
• Tamarind – lemon size
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – 1/2 tsp
• Sambar powder – 2 tsp
• Sugar – 1/2 tsp
• Salt – as required
• Oil – 3 tbsp
• Coriander leaves – for garnishing

FOR SAUTING & GRINDING:

• Oil – 1 tsp
• Pepper seeds – 1/2 tsp
• Cumin seeds – 1 tsp
• Coriander seeds – 1 tsp
• Red chilli – 4
• Garlic – 6
• Onion – 1
• Tomato – 1
• Coconut grated – 4 tbsp

PREPARATION:

1. Soak tamarind in water and extract juice. Wash brinjal and slit in middle into 4 parts. The stem shouldn’t be removed and remain intact.

2. Heat oil in Kadai, add pepper and cumin seeds. Allow it to splutter, add Coriander seeds, red chilli and garlic.

3. Saute until golden and add chopped onion. Saute well until translucent.

4. Add chopped tomatoes and cook until mushy. Allow it to cool and transfer into mixie.

5. Add coconut and little water to it, grind into smooth paste. Keep aside.

METHOD:

1. Heat oil in a pan, add mustard seeds and cumin seeds. Once it splutters, add chopped onion and saute until golden.

2. Add tamarind juice along required water and boil. Once it comes to boil, add brinjals and required salt to it.

3. Cook covered in medium flame until brinjal turns half cooked. Once done, add the grounded paste and stir well.

4. Add little water, check for salt and add turmeric powder, chilli powder and sambar powder.

5. Mix well and cook until oil separates on sides and brinjal gets cooked.

6. Add sugar, mix and remove from flame. Garnish with coriander leaves.

7. The delicious ennai kathirikai kulambu is ready.