Ennai Kathirikkai Kuzhambu, Ennai Kathirikkai Kulambu, Tamil Brinjal Curry Recipe

Ennai Kathirikkai Kuzhambu makes for a special lunch. The brinjals soaked in the tangy curry is a favorite for most tamil people. My aunt used to state that the stem is what gives that unique flavor to the curry. While some people in the family agree, some don’t. Everyone enjoys this for lunch and is such a delicious curry to make. Here is how to make Ennai Kathirikkai Kuzhambu Tamilnadu style.

First, we will make a stuffing masala powder. Dry roast the sesame seeds, toor dal, red chillies, cumin seeds, coriander seeds and fenugreek seeds on a low flame. Wait for the toor dal to change color. When it’s slightly brown, remove from the pan and set aside to cool.

Grind the dry roasted ingredients to a fine powder. Set aside.

Select small Brinjals / Kathirikkai and try to cut the brinjal into a cross with the stem intact. See the picture below.

Fill each brinjal with a teaspoon of the ground masala. Tightly press the brinjal to close and seal. Set aside. Repeat with all the brinjals.

Soak a lime size tamarind in 1.5 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside. Note: If using Homemade Tamarind Paste instead of fresh tamarind, dilute 3 tablespoon of paste with 1.5 cups of water. Proceed with the recipe.

Heat sesame / gingely oil in a pan till hot. Add in the mustard seeds and the curry leaves. Let the mustard seeds splutter. Add in the chopped onions and fry till the onions are soft.

Add in the stuffed brinjal and fry for a minute. Add in the tamarind juice, salt, sambar powder and turmeric powder. Add in the jaggery. Cover with a lid and let it simmer for 10 minutes.

Home made sambar powder or store bought sambar powder can be used for this recipe.

Grind 1/4 cup of coconut pieces with 1/4 cup of water to a smooth paste. Add it to the pan.

Cover with a lid and simmer for 10 minutes more.

Remove from heat and serve hot with rice.

• Measurement Used – 1 Cup = 250 ml (approx), 1 teaspoon = 5 ml, 1 tablespoon = 15 ml

For the stuffing masala powder

• 2 teaspoon white sesame seeds
• 1 teaspoon toor dal
• 2 dried red chillies
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds

Other Ingredients

• 8 - 9 small brinjals
• 2 tablespoon sesame / gingely oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 2 dried red chillies
• 1 onion, chopped
• lime size tamarind
• 2 teaspoon sambar powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1/4 teaspoon jaggery
• 1/4 cup fresh coconut

1. Dry roast the sesame seeds, toor dal, red chillies, cumin seeds, coriander seeds and fenugreek seeds on a low flame. Wait for the toor dal to change color. When it’s slightly brown, remove from the pan and set aside to cool.
2. Grind the dry roasted ingredients to a fine powder. Set aside.
3. Select small Brinjals / Kathirikkai and try to cut the brinjal into a cross with the stem intact.
4. Fill each brinjal with a teaspoon of the ground masala. Tightly press the brinjal to close and seal. Set aside. Repeat with all the brinjals.
5. Soak a lime size tamarind in 1.5 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.
6. Heat sesame / gingely oil in a pan till hot. Add in the mustard seeds and the curry leaves. Let the mustard seeds splutter. Add in the chopped onions and fry till the onions are soft.
7. Add in the stuffed brinjal and fry for a minute. Add in the tamarind juice, salt, sambar powder and turmeric powder. Add in the jaggery. Cover with a lid and let it simmer for 10 minutes.
8. Grind 1/4 cup of coconut pieces with 1/4 cup of water to a smooth paste. Add it to the pan.
9. Cover with a lid and simmer for 10 minutes more.
10. Remove from heat and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

• Measurement Used – 1 Cup = 250 ml (approx), 1 teaspoon = 5 ml, 1 tablespoon = 15 ml

For the stuffing masala powder

• 2 teaspoon white sesame seeds
• 1 teaspoon toor dal
• 2 dried red chillies
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds

Other Ingredients

• 8 - 9 small brinjals
• 2 tablespoon sesame / gingely oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 2 dried red chillies
• 1 onion, chopped
• lime size tamarind
• 2 teaspoon sambar powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1/4 teaspoon jaggery
• 1/4 cup fresh coconut

1. Dry roast the sesame seeds, toor dal, red chillies, cumin seeds, coriander seeds and fenugreek seeds on a low flame. Wait for the toor dal to change color. When it’s slightly brown, remove from the pan and set aside to cool.
2. Grind the dry roasted ingredients to a fine powder. Set aside.
3. Select small Brinjals / Kathirikkai and try to cut the brinjal into a cross with the stem intact.
4. Fill each brinjal with a teaspoon of the ground masala. Tightly press the brinjal to close and seal. Set aside. Repeat with all the brinjals.
5. Soak a lime size tamarind in 1.5 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.
6. Heat sesame / gingely oil in a pan till hot. Add in the mustard seeds and the curry leaves. Let the mustard seeds splutter. Add in the chopped onions and fry till the onions are soft.
7. Add in the stuffed brinjal and fry for a minute. Add in the tamarind juice, salt, sambar powder and turmeric powder. Add in the jaggery. Cover with a lid and let it simmer for 10 minutes.
8. Grind 1/4 cup of coconut pieces with 1/4 cup of water to a smooth paste. Add it to the pan.
9. Cover with a lid and simmer for 10 minutes more.
10. Remove from heat and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/ennai-kathirikkai-kuzhambu-ennai-kathirikkai-recipe/

My son is a fan of ammini kozhukattai. Apart from making it during festival times, it has become a staple lunch box item. I make the balls and the masala powder the previous night itself. I steam the balls in the morning and just toss it with the masala, just in time to be packed for the lunch box. We call it the “mini” kozhukattai’s. Here is how to do ammini kozhukattai.

First we will make a masala powder. Dry roast the dried red chillies, sesame seeds, urad dal and chana dal on a low flame till the lentils are golden. Do not fry lentils on a high flame. They tend to burn fast. Once the lentils are nicely browned, remove from heat and set aside to cool.

Once its cool, add in a little fresh coconut and grind in a mixie to make it into a coarse powder. Set aside.

A Note on the rice flour used: The dough for this is the same like that of Idiyappam . I use plain rice flour for this recipe. Generally, Idiyappam and kozhukattai is made with puttu flour / Idiyappam rice flour that’s available in the market. Many a time, I find the store bought puttu flour / Idiyappam rice flour to be rancid. So I adapted this method where I roast the plain rice flour and make Idiyappam or kozhukattai. Also, rice flour is easily available everywhere.

NOTE: I use a pressure cooker for this recipe as its fast and also retains the heat for a longer period of time. If you do not have a pressure cooker, you can try in a kettle or a pan with a lid. I love the 3 liter pressure cooker in the kitchen. It’s a multi tasker that I use throughout the day.

Take a pan and add in a cup of flour to the pan. Roast the flour on medium flame until the flour is very hot to the touch. It will also start to slightly change colour at the bottom. If its kind of becoming yellow here and there, the flour is roasted. Remove and set aside. Take a pressure cooker and add in 1.5 cups of water, a teaspoon of oil and half a teaspoon of salt. Cover and cook for one whistle. Remove the pressure manually. Hot water is ready!

Immediately add in the roasted rice flour and mix well to combine. Cover the cooker, put the whistle on and let it rest for 15 minutes. Remember the stove is off. We are just resting the dough covered.

We will make small dumpling balls now. Find a comfortable place where you can sit and enjoy making your balls. Some music or Teevee is recommended. Lets get the ammini kozhukattai project rolling!

After 15 minutes, open the cooker and mix the dough. The dough will be very hot. Now is the time to get your asbestos hands that can handle the hot dough. Its gonna be hot. But you can handle it. Get your bat-man-hot-man lady out! Wet your fingers once in a while to cool off. Make small balls out of the dough. Smaller the balls, the better, as they cook evenly. Use your palm to roll the dough into small balls the size of marbles. If the palms are sticky, wash it off and start again. Messy palms will give you messy dumpling balls.

Once the balls are rolled, transfer the balls to idli plates. Bring a pan with an inch of water to a boil. Place the idli plates with the balls and steam for 15 minutes covering the pan with a lid. Switch off and rest for 10 minutes to cool. It will be easier to handle once the dumpling balls cool a little.

Now is the time to put everything together.

Heat a pan with a tablespoon of sesame oil. Add in the mustard seeds and curry leaves. Let the mustard seeds pop. Add in the cooked dumpling balls and the masala powder. Toss for a minute to coat.

Ammini Kozhukattai is ready.

For the Lentil Masala

• 1 teaspoon white sesame seeds
• 1 teaspoon urad dal
• 2 teaspoon chana dal
• 2 dried red chillies
• 2 teaspoon fresh shredded coconut

For the Dough

• 1 Cup Plain Rice Flour
• 1.5 Cups Water
• 1 Teaspoon Vegetable Oil
• ½ Teaspoon Salt

For tempering

• 1 tablespoon sesame oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves

1. Dry roast the dried red chillies, sesame seeds, urad dal and chana dal on a low flame till the lentils are golden. Remove from heat and set aside to cool. Once its cool, add in a little fresh coconut and grind in in a mixie to make it into a coarse powder. Set aside.
2. Take a pan and add in a cup of flour to the pan. Roast the flour on medium flame until the flour is very hot to the touch. Remove and set aside.
3. Take a pressure cooker and add in 1.5 cups of water, a teaspoon of oil and half a teaspoon of salt. Cover and cook for one whistle. Remove the pressure manually. Hot water is ready!
4. Immediately add in the roasted rice flour and mix well to combine. Cover the cooker, put the whistle on and let it rest for 15 minutes. Remember the stove is off. We are just resting the dough covered. Rest for 15 minutes.
5. After 15 minutes, open the cooker and mix the dough. The dough will be very hot. Make small balls out of the dough.
6. Once the balls are rolled, transfer the balls to idli plates. Bring a pan with an inch of water to a boil. Place the idli plates with the balls and steam for 15 minutes covering the pan with a lid. Switch off and rest for 10 minutes to cool.
7. Heat a pan with a tablespoon of sesame oil. Add in the mustard seeds and curry leaves. Let the mustard seeds pop. Add in the cooked dumpling balls and the masala powder. Toss for a minute to coat.
8. Ammini Kozhukattai is ready!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Dumplings
• Cuisine: Tamilnadu