Ennai Kathirikkai Kuzhambu

Spicy and delicious Chettinad specialty. The color of the gravy depends on the color of the tamarind and sambhar powder.

Ennai Kathirikkai Kuzhambu


Brinjals 10

Sambhar Onions 7

Garlic 4

Tomato 1

Curry Leaves 2 sprigs

Oil 3 Tbsp

Mustard ½ tsp

Urad dal ½ tsp

Fenugreek ¼ tsp

Cumin ¼ tsp

Fennel seeds ¼ tsp

Asafetida 1 pinch

Turmerric Pd ¼ tsp

Sambhar Powder 3 Tbsp

Tamarind Paste 2 Tbsp

Salt to taste


Choose tender baby brinjals for this gravy.

Wash, slit and check the brinjals. Drop them in salted water for 10 minutes.

Mix ½ tsp salt and oil with brinjals and microwave for 3 minutes.

Heat oil in a kadai. Add mustard, urad, cumin, fennel seeds, fenugreek, asafetida and curry leaves.

Add garlic and onions. Sauté until it changes color. Add tomatoes and turmerric powder.

Add sambhar powder, salt and tamarind paste. Add water.

Bring to a boil. Add brinjals and simmer for 5 – 10 minutes, until the gravy thickens.

Add 1tsp jaggery and simmer for 1 more minute.

Serve with rice, poriyal and appalam.


Anonymous said…
I tried this kulambu it tastes really really good thnx
Chana said…
Hi thanks for the wonderful recipe. Its just so awesome. 5 stars :)
Belfast UK
Chana said…
Awesome. Highly recommended.


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