Tuesday, 18 June 2013

I know the pictures look tempting and it doesn’t compromises on the taste part too. Yes, Ennai kathirikai kulambu is such a spicy and tasty curry served with hot white rice, pappad with the kulambu and rice will give you the perfect meal for the day. This curry is loved by most vegetarians and one of the often cooked recipe in most of the Tamil people kitchen.It may look little complex, but actually its very simple to make. I tasted this curry in my MIL’s house and that’s how I know how great the recipe is.

It’s same as the puli kulambu recipe,but the difference is here, you may need to add some stuffing work with the brinjal and add to the curry.If you use the baby eggplant it will be perfect. One more interesting fact is that, this curry is served along with biriyani in some of the parties. So, if you wanna surprise any vegetarian with a treat this recipe will be the best idea for it. Here you go with my treat for my vegetarian readers :)


  • Brinjal- 4 Nos (Wash the egg plants and make lengthwise slits by holding the stem)
  • Small Onion- 4-5 Nos
  • Tomato- 1 Large
  • Garlic- 5 Pods
  • Turmeric Powder-1/4 Tspn
  • Tamarind Paste- ½ Cup
  • Salt- To Taste
To Grind:
  • Coconut Flakes- 3 Tspn
  • Channa Dal-1 Tspn
  • Urud Dal- 1 Tspn
  • Red Chilies- 6- 7 Nos
  • Coriander Seeds- 1 Tspn
  • Cumin Seeds-1/2 Tspn
To Temper:
  • Curry Leaves- Few
  • Sesame Oil- 3 Tspn
  • Mustard- 1 Tspn


  • Dry roast all the ingredients under “To grind” list and ground to fine powder.
  • Stuff the brinjal with the ground powder and keep aside for about 10 minutes.
  • In a pan,pour little oil and fry all the stuffed brinjal until the masala smell goes from it and gets into the brinjal and keep aside.
  • In a separate pan, add all the ingredients under “To temper” list.
  • Throw the onions into it and sauté until it becomes translucent.
  • Add the sliced tomatoes and sauté well again.
  • Add the remaining ground powder along with turmeric powder and sauté well.
  • Add the tamarind paste and mix well again along with salt.
  • Add the fried brinjal to the gravy and let the curry boil uncovered for about 10 minutes to thicken it.

"After adding the fried brinjal to the curry,do not stir as it may broke the brinjal.

Add adequate oil to get the complete taste in it.

You can add little chilly powder if you want the curry more spicy while adding the tamarind paste."

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