Wednesday, July 24, 2013

How to make Ennai Kathirikai Kuzhambu - Egg plant gravy- Recipe for Ennai Kathirikai Puli Kolambu

This gravy or kolambu is very famous especially in southern India. Some southern districts in Tamil Nadu like Chidambaram, viruthatchalam people make this dish for special occasions like engagement, marriage. This dish is a very good combination for rice, chapatthi, roti and dosa too.

Ingredients:

  1. Small indian eggplant - 6 nos
  2. Onion(small) - 1 cut in square
  3. Tomato(medium) - 2 (chopped)
  4. Tamirind extract juice - 4 tsp
  5. Sugar or jaggery- 2 tsp
  6. Salt per your taste
  7. Fried bengal gram(pottu kadali)  3 tsp

For seasoning:

  1. Black vadagam(optional) - 1 tsp
  2. Mustard seeds - 1/4 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Asafodita powder - 1/4 tsp
  5. Turmeric powder - 1/4 tsp
  6. Curry leaves - some
  7. Oil - 4 tsp

For Grinding:

  1. Dhania(coriander seeds) - 2 tsps
  2. Red chillies - 4 nos
  3. Coconut shredded - 5 tsp

 Method of preparation:

  1. Dry roast the dhania and red chillies in a pan and cool it.
  2. Add the shredded coconut, fried bengal gram(pottu kadali) and roasted dhaniya in a mixi bowl and grind it like a paste. Once done keep it aside.
  3. Heat 4 tsps of oil in kadai and add mustard seeds. Allow the seeds to get pop and then add fenugreek seeds. Once fenugreek seeds get into golden color then add onion.
  4. Fry the onion and then add the divided whoe brinjal or egg plant into the pan. Saute the eggplant for 2 or 3 mins and then add chopped tomatoes.
  5. Allow the tomato to get soft and then add tamrind juice, salt, turmeric powder and coconut paste. Add 2 cups of water otherwise kolambu will be thick. Allow this to boil for 2 to 3 minutes in a medium flame.
  6. Now add sugar & asafodita powder into the gravy and mix well. Check the thickness of kolambu, depending on it you can add water.
  7. Now close the lid and cook for 5 mins in a medium flame.
  8. After 5 minutes gravy should be thick and also egg plant will be cooked nicely with the gravy. Oil also come out from gravy. This is the right time to switch off the stove and add curry leaves on the top and serve hot.

Notes:


  • Black vadagam is traditional one used for cooking. In south india, many people will prepare this in home itself. you can also get from grocery stores.
  • If you would like to use black vadagam, you can use them instead of using mustard seeds and fenu greek in step #3.

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