Ennai Kathirikai Kulambu|kathirikai puli curry

Ennai Kathirikai Kulambu or kathirikai puli kulambu is one of the traditional curries of India. You can find this recipe commonly in Tamilnadu. This is one of my favorite curry recipes. Okay, now let’s see how to make a simple and easy ennai kathirikai kulambu.

Let’s get the ingredients ready…….

Heat 2 tbsp of sesame oil in a pan and add 1/2 tsp red chili powder and 1/4 tsp of turmeric powder. Fry the spices.

Next add the brinjal pieces ad shallow fry them in the oil.

Make sure to cut the brinjals as shown in the picture. Don’t cut off the stem as it gives a special taste to the curry.

Remove the brinjal from the pan and keep it aside. Then in the same pan, add 1/2 tsp of mustard seeds, cumin seeds, and fenugreek seeds. Once it cracked, add the curry leaves and saute them for 10 seconds.

Then add 10 to 15 shallots and 5 garlic cloves. Saute them until it turns golden brown. Next, add 1 cup of chopped tomatoes.

Once the tomatoes get fried, add the spices (Red chili powder, coriander powder, cumin powder, and turmeric powder). Saute them well until the oil spills out.

Now add the extracted tamarind juice to the masala and give everything a quick mix. Add 1/2 cup of water and cover the pan.

Let them cook for 10 minutes. After that add the fried brinjal and coat it with the curry. On high flame cook the curry until it thickens.

That’s it your curry is ready to serve.


Ennai Kathirikai Kulambu|kathirikai puli curry

Recipe by Thara AadhiranCourse: Curry recipe
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes

Here is the recipe for Ennai kathirikai kulambu based on Tamilnadu cuisine.

Ingredients

  • 9 to 12 brinjal ( Kathirikai)

  • 1 cup chopped tomato

  • 12 to 15 shallots

  • 5 garlic cloves

  • 1 tbsp red chili powder

  • 1 tbsp of coriander powder

  • 1/2 tbsp cumin powder

  • 1 tsp of turmeric powder

  • 1 cup tamarind juice

  • 2 tbsp sesame oil

  • 1/2 tsp mustard, fenugreek, and cumin seeds

  • 2 spring of curry leaves

  • salt (required)

Directions

  • Heat 2 tbsp of sesame oil in a pan and add 1/2 tsp red chili powder and 1/4 tsp of turmeric powder. Fry the spices. Next, add the brinjal pieces ad shallow fry them in the oil.
  • Remove the brinjal from the pan and keep it aside. Then in the same pan, add 1/2 tsp of mustard seeds, cumin seeds, and fenugreek seeds. Once it cracked, add the curry leaves and saute them for 10 seconds.
  • Then add 10 to 15 shallots and 5 garlic cloves. Saute them until it turns golden brown. Next, add 1 cup of chopped tomatoes. Once the tomatoes get fried, add the spices (Red chili powder, coriander powder, cumin powder, and turmeric powder). Saute them well until the oil spills out.
  • Now add the extracted tamarind juice to the masala and give everything a quick mix. Add 1/2 cup of water and cover the pan.
  • Let them cook for 10 minutes. After that add the fried brinjal and coat it with the curry. On high flame cook the curry until it thickens. Your curry is ready to serve.

Notes

  • Make sure to cut the brinjals as shown in the picture. Don’t cut off the stem as it gives a special taste to the curry.

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