Hi Readers, I am back to my blog after one and a half weeks.I didn't feel like working on blog for past 1 week, but was always thinking about my blog only :). Everyday I was planning to post a blog but because of my laziness I was not able to sit & work.All the time I was watching tv, sleeping & chatting with friends.Prepared few different dishes but didn't feel like taking picture.
I already have pictures for few dishes which I took a week before, so I am planning to post those recipes before taking pictures of new dishes.
Today I am posting a recipe for Ennai Kathirikai Kuzhambu.It is a traditional recipe and most favorite one for many of us.whenever i see a cute little brinjal in vegetable markets, my mind automatically starts to think about this kuzhambu.It is definietly a finger licking dish :)Vadagam, appalam are the best combination for this dish.
Ingredients
Instructions
1) Wash and cut the brinjals as shown in the below image.Don't cut the brinjal completely just run your knife diagonally, cut till the stem. (You can use brinjal with or without stem)
2) Heat 4 tablespoon of gingelly oil in a pan, add brinjals to it. Fry till the brinjal skin shrinks and the center part of the brinjal gets cooked well.Remove the cooked brinjals from pan and Keep it aside.
3) In another pan add a table spoon of sunflower oil/gingelly oil, add mustard seeds and cumin seeds once it splutters add onion and saute it till the onion color changes.
4) Then add tomato, saute it for 2 minutes and add Chilli powder, coriander powder & Turmeric powder and mix well.
5) Add grated coconut to it mix well, close the lid and let it cook for 3 to 4 minutes.Once the mixture is cooled down, grind it to a fine paste.
6) In a pan heat the oil which is remained after frying brinjals, add curry leaves to the oil once it splutters, add the grinded paste to it and saute it for 2 to 3 minutes and add the tamarind juice to it.Also add some water to get the desired consistency.
7) Add salt as per the taste and check for the spice & salt. Add some more if needed.
8)Mix the gravy well, close the lid and cook it untill the oil oozes out from the gravy.
9) Now add the fried brinjals to the gravy, mix well, close the lid and cook it for few more minutes and turn off the stove.
10) Transfer kuzhambu to serving bowl.
Notes
Cook the gravy atleast one hour before you eat to get the perfect taste.
I already have pictures for few dishes which I took a week before, so I am planning to post those recipes before taking pictures of new dishes.
| Brinjal | 4 Nos |
| Onion | 1 large (sliced) |
| Ginger Garlic paste | 1 tblsp |
| Tomato | 1 medium (chopped) |
| Mustard seeds | 1 tsp |
| Cumin Seeds | 1 tsp |
| Chilli powder | 1 tblsp(As per taste) |
| Coriander powder | 2 tblsp |
| Turmeric powder | 1 tsp |
| Coconut | 3 tblsp |
| Tamarind juice | Extract from 1 lemon sized tamarind ball |
| Gingelly oil | 3 to 4 tblsp |
| Sunflower oil | 1 or 2 tblsp |
| Curry leaves | 8 to 10 nos |
2) Heat 4 tablespoon of gingelly oil in a pan, add brinjals to it. Fry till the brinjal skin shrinks and the center part of the brinjal gets cooked well.Remove the cooked brinjals from pan and Keep it aside.
3) In another pan add a table spoon of sunflower oil/gingelly oil, add mustard seeds and cumin seeds once it splutters add onion and saute it till the onion color changes.
4) Then add tomato, saute it for 2 minutes and add Chilli powder, coriander powder & Turmeric powder and mix well.
5) Add grated coconut to it mix well, close the lid and let it cook for 3 to 4 minutes.Once the mixture is cooled down, grind it to a fine paste.
6) In a pan heat the oil which is remained after frying brinjals, add curry leaves to the oil once it splutters, add the grinded paste to it and saute it for 2 to 3 minutes and add the tamarind juice to it.Also add some water to get the desired consistency.
7) Add salt as per the taste and check for the spice & salt. Add some more if needed.
8)Mix the gravy well, close the lid and cook it untill the oil oozes out from the gravy.
9) Now add the fried brinjals to the gravy, mix well, close the lid and cook it for few more minutes and turn off the stove.
Notes
Cook the gravy atleast one hour before you eat to get the perfect taste.
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