This recipe is from my mom-in-law and it’s a pretty authentic recipe for ennai kathirikai kuzhambu, although different families have their own small nuances to the basic recipe, I find. When you choose the baby brinjal to make this recipe, try to choose the small ones in similar sizes so they cook thoroughly and evenly. The younger they are, the better! If you have some time on your hands and are craving some comfort food, a homemade meal, something like what your mom or grand mom would have made you if she were with you, then this recipe for ennai kathirikai kuzhambu is for you. I made it on a Saturday morning and it lasted till Tuesday the next week. I had it with rice, dosa, chapati, more rice and more dosas! Check out another favourite kuzhambu recipe – green peas poricha kuzhambu.
Images of cooking ennai kathirikai kuzhambu
Roasted spices and coconut ready for grinding with water Baby brinjal stuffed with spice paste ready for cooking Kuzhambu boiling in the pan, almost ready to be served hot! Make sure the eggplant is cooked really soft. The tamarind gravy goes in and really makes the brinjal juicy and delicious to be served with rice. For the recipe in Tamil, please use Google translate button.
