Sunday, 21 December 2014


Ennai kathirikkai kuzhambu is an authentic and tasty side dish to hot rice. It is our favorite dish and it is preferred for rice only in our villages.
Once you taste it you never forget the flavor and its wonderful taste.


Baby brinjals purple coloured 10
Shredded coconut. one cup
coriander seeds one tablespoon
cumin seeds one spoon
cloves three or four
cinnamon four
garlic pulses four or five
shallots peeled and cup
red chillies five or six
gingelly oil 150 ml
Bengal gram one  tablespoon
tamarind small lime size
curry leaves one cup chopped
coriander leaves chopped one cup
mustard seeds one spoon
turmeric powder one spoon
Red chilli powder one spoon
salt as required
tomato one finely chopped


Wash the baby brinjals with calyx and cut into four parts and the part of calyx is intact.
Heat the oil in a pan and add red chillies, coriander seeds, cumin seeds, cloves three, cinnamon two or three, onions, curry leaves, garlic pulses one by one.
saute well until the shallots turn translucent.
Add tamarind lemon size as it is.
Add turmeric powder
Add coconut grates, followed by tomato pieces.
Let the flame be adjusted low or medium wherever necessary.
Be attentive the fried ingredients should not be burnt.
Remove from the flame and allow to cool.
Grind the masalas in a blender into a fine paste.
Heat the gingelly oil in a pan.
Add mustard seeds to pop up.
Add cinnamon, cloves,
Add shallots curry leaves.
Add baby brinjals.
Add turmeric, salt half spoon and red chilly powder and  saute.
Add gingelly oil enough to cook the baby brinjals.
Add asafoetida one pinch.
Close with the lid.
Let the flame in medium level.
wait for five minutes.
Saute and close again.
Allow them to fry in gingelly oil for another two minutes.
The purple color of the brinjals goes off and turns pale green.
Then pour the thick masala and saute for a while .
Add enough water.
Add salt required.
Allow to cook for 10 minutes in the medium level flame.
Observe the gingelly oil oozes out on sll sides of the pan.
perfect time of well cooked.
Add coriander leaves and remove from the flame.
Ennai kathirikai kuzhambu is ready to taste with hot rice.

Do try this version.....:)

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