Ennai Katharikai Puli Kuzhambu Recipe

Step-by-Step Guide to Making Ennai Kathirikai Puli Kulambu

Ingredients Required

1. Brinjal (baby eggplants) - 6 to 8

2. Shallots - 8 to 10 (peeled)

3. Chopped onion - 1 medium-sized

4. Shredded coconut - 2 tbsp

5. Tamarind - Lemon-sized ball (soaked in warm water and extracted)

6. Puli Kuzhambu mix - 2 tbsp

7. Turmeric powder - ½ tsp

8. Fenugreek + mustard powder - 1 tsp

9. Cane jaggery powder - 1 tsp

10. Salt - To taste

11. Mustard seeds - ½ tsp

12. Curry leaves - A handful

13. Asafoetida - A pinch

14. Fenugreek seeds - ½ tsp

15. Gingelly oil (sesame oil) - 3 to 4 tbsp

Preparation Steps

1. Prepare the Brinjals

● Wash the baby brinjals, keeping the stalk intact.

● Slit each brinjal into four parts without cutting it entirely.

● Keep aside in salted water to avoid discoloration.

2. Make the Tamarind Extract

● Soak the tamarind in 1 cup of warm water for 10 minutes.

● Squeeze and extract the juice, discarding the pulp. Set aside.

3. Grind the Coconut Paste

● Grind the shredded coconut into a smooth paste with a little water. Keep aside.

Cooking Process

1. Fry the Brinjals

● Heat 2 tbsp gingelly oil in a pan.

● Add the slit brinjals and fry until they are partially cooked and golden.

● Remove and set aside.

2. Temper the Spices

● In the same pan, add 1 tbsp gingelly oil.

● Add mustard seeds and let them splutter.

● Add fenugreek seeds, curry leaves, and a pinch of asafoetida.

● Sauté for a few seconds.

3. Add Onions and Shallots

● Add chopped onion and shallots.

● Sauté until they turn translucent.

4. Prepare the Gravy

● Add the puli kuzhambu mix and turmeric powder to the pan. Sauté for a minute.

● Pour in the tamarind extract and bring it to a boil.

● Add salt to taste, the ground coconut paste, and 1 tsp jaggery powder. Mix well.

5. Simmer with Brinjals

● Add the fried brinjals to the gravy.

● Sprinkle the fenugreek + mustard powder.

● Cover and simmer on low heat for 10–15 minutes until the oil floats on top and the brinjals are fully cooked.

Final Touch

● Taste the kulambu and adjust salt or jaggery as needed.

● Add a final drizzle of gingelly oil for extra aroma and richness.

Serve

● Serve hot with steamed rice, papad, or appalam for a hearty South Indian meal.

Enjoy your tangy, flavorful Ennai Kathirikai Puli Kulambu! ✨