Saturday, July 23, 2011

Ennai Kathrikai Kuzhambu - Brinjal Vetha Kuzhambu - Vankaya Pulusu

A quick and easy recipe that is so mouth watering and makes in less than 30 mins. This goes well with steaming hot rice and ghee/sesame oil(nal-ennai). Refrigerate the tastes so much more better the next day and can be used as a side for dosa/idli too..There is a slight variation to this recipe and is popularly known as "Ennai Kathrikai Kuzhambu". However, I have tried a lighter version of it sans the masala powder and lesser oil:-)

Preparation time: 10 mins Cook time: 20 mins


4-5 small brinjals
6-7 cloves garlic
1 medium sized onion
1 small tomato
1 green chilli
1 red dry chilli
1/4 tsp Methi seeds
a sprig of curry leaf
3 tbsp Sesame (gingely) oil
1 -1/2 tbsp sambar powder
1tsp salt
1tsp jaggery
Tamarind paste or pureed tamarind

- Soak the tamarind in warm water and puree 2 cups of the same. You could use tamarind paste as well. Use both as per your choice of taste.

- In a pan heat 2 tbsp of sesame oil on medium flame. Slit the brinjals with its stem intact, smear the inside of the brinjals with some sambar powder and salt for added flavour. Arrange them in the pan. Turn the brinjal over and cook them in the oil from all sides. Strain them on to a plate while they are half cooked

- While the brinjals are cooking, you could slit the onions, tomatoes and peel the garlic
and keep them aside
- On removing the brinjals from the pan, add the remaining 1 tbsp of sesame oil to the pan. Add some mustard seeds and allow to splatter.

- Now add the curry leaves and chillies and then add the garlic, followed by the onion. Fry them for a minute and then add the tomatoes.
- Over this add the sambar powder and salt and fry them for a minute.

- Add the tamarind puree in the end and allow the mixture to boil until the oil seperates. This would take upto 12-15 mins on medium heat.
- Once the oil separates, add the jaggery and the brinjals to the mixture and let it boil for 5-7 mins until the brinjals are cooked fully.
- Kathrikai vetha kuzhambu is ready to serve!

Foot note: Instead of smearing the inside of brinjals with sambar powder, you could do a quick powder and stuff that too. I have used it and you can spot it around the brinjals in the pan.

In 1/2 tsp of oil roast 2 tsp coriander seeds, 1tsp channa dhal, 2 red chillies, a dash of hing and 2 tsp of coconut. Cool it and grind coarsely with salt to taste. You can make a little extra of this powder and refrigerate. Comes in handy anytime!


  1. exxxxxxxxxxxxcellent presentaion Hhyma.. Im just now seeing all ur posts.. Im going to follow it for sure and also try.. superbbbbbb.. Keep the work going HYMA..

  2. Hyma,
    I made it last night, but without garlic and tomato :) (I don't like garlic in kuzhambu and didn't have tomatoes :))
    It came out really good!

  3. @Chitra...glad u liked it and it turned out good...! Garlic adds to the flavour but as u said, can add small onion instead. I did'nt hv added garlic. I used tomato to reduce use of tamarind....bala does'nt prefer too much puli..:-)