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Kathrikai kuzhambu

Ennai Kathrikaai Kuzhambu | Brinjal Kuzhambu

Ennai kathrikkai kuzhambu a flavorsome kuzhambu made with tender brinjals stuffed with freshly ground spice powder and cooked in tamarind based gravy until oil oozes out.
Course Gravy, Main Course
Cuisine South-Indian, Tamil Brahmin Recipe
Keyword Ennai kathrikai kuzhambu recipe, Ennai kathrikai recipe, How to make ennai kathrikai kulambu, How to make kaara kuzhambu, Kathirkai kuzhambu
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 144kcal


  • Indian style mixie or any heavy blender for grinding spice powder
  • Heavy bottom pan for making the gravy


  • 20 nos tender brinjals
  • 1.5 teaspoon salt
  • a gooseberry sized tamarind soaked in warm water for 30 minutes.
  • 1 teaspoon homemade sambar powder
  • 1 teaspoon ground spice powder
  • ¼ teaspoon turmeric powder

Roast and Grind

  • cup coriander seeds
  • ¼ cup chana dal
  • 15 nos round red chilies
  • ¼ cup of coconut
  • 1 teaspoon peppercorns
  • 1 teaspoon cumin seeds


  • 4 tablespoon gingely oil
  • ½ teaspoon mustard seeds
  • 2 pinches of fenugreek seeds
  • 2 pinches of hing
  • 2-3 nos round red chilies
  • a strand of curry leaf


  • Roast each ingredient under 'Roast & Grind' separately in a pan. Let them cool completely. Grind it to a fine powder in a mixie. Keep the powder aside, we will be using ⅓ cup of this powder, the rest can be stored in an air-tight container and can be used while making dry curries.
  • Wash and chop the stem of all the eggplants. Slit them lengthwise, like a '+'. Do not cut fully, we just need to make a slit till the bulb of the eggplant and stuff it with the spice powder
  • Extract 4 cups of tamarind extract from the soaked tamarind and discard the pulp.

Let us make Kuzhambu

  • Heat a wide pan with gingely oil given under 'Tempering', splutter mustard seeds, add hing, fenugreek seeds, red chilies, and curry leaf. 
  • Now add the stuffed brinjals, one by one, keep the flame simmer and sauté it for 5 minutes. |Add half of the salt to the brinjals and mix. Stir frequently and gently. We do not want the brinjals to separate and also not burn.
  • Let the brinjals cook in a simmer flame in oil for another 8-10 minutes. When they are half cooked, add the tamarind extract, sambhar powder, spice powder, turmeric powder and salt.
  • Let this cook until the rawness of the spices disappear and the gravy thickens. Once it thickens, remove it from flame. Serve it warm with rice. 
  • I served it with Yardlong Beans Paruppusli and Yelumichampazham Rasam for our weekend lunch.


Calories: 144kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 885mg | Potassium: 114mg | Fiber: 7g | Sugar: 13g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg