Yennai Kathirikkai Kulzhambhu/Ennai Kathirikkai Kulambhu - No Onion & Garlic Version

For letter Y under the theme journey through Tamil cuisine,in Blogging Marathon,sharing you a finger licking kulambhu/kuzhambu.
Yennai kathirikkai kulambhu is an authentic preparation of Tamilnadu and lot of variants for this recipe.
Yennai Kathirikai kulambhu is a tamarind based gravy in which eggplant is stuffed and used.This is a slightly spicy gravy goes very well with rice.
I have already shared my mom's version of ennai kathirikkai kulambhu but this version is with no onion and garlic.Off to the recipe...........

                                                                      

                       
                       Yennai Kathirikkai Kuzhambu                 
             

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   Basic Information

   Preparation time 15 minutes
   Cooking time 25 minutes

   Serves 3

   

  Ingredients

  For the gravy/kuzhambu

  

Ingredient	Quantity
Brinjal/eggplant/kathirikkai	5-6
Tamarind/puli	a big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Oil	1.5 tbs
Curry leaves/karivepillai	few leaves

   To roast and grind

Ingredient	Quantity
Dried red chilly/varmilagai	5-6
Coriander seeds/dhaniya	1.5 tbs
Coconut(grated)	3 tbs
Chann dhal/kadala paruppu	1 tbs

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Fenugreek seeds/vendayam	1/4 tsp
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

  Method

• Dry roast the given ingredients except coconut in a pan to a golden color.After the spices turned golden add in the grated coconut and fry it.

• After cooling,coarsely powder it in a blender.Soak the tamarind in water and extract the juice. Add turmeric powder and keep it aside..

• Remove the stalk in the eggplant and make a '+' mark on the eggplant.Stuff some ground spice powder for the egg pants and arrange it on  plate.

• Heat a pan with oil and crackle the mustard seeds and fenugreek seeds.Add the asafoetida  and red chilly,curry leaves.Add the stuffed eggplant and fry it for 3-4 minutes or until the eggplants are half cooked.Add the remaining spice powder and salt.Give it a mix.

• Add the tamarind water along with a cup of water.Let it cook covered in a medium flame for 10 minutes.Once the eggplants are tender,remove the lid and let it simmer for 2-3 minutes.Add some curry leaves and put off the flame.

• Serve it with white rice and some veggie poriyal along with pappad.

• Once the kulambhu becomes cool down it gets thick,so adjust the consistency according to preference.
• Use small and same size eggplants to get cook evenly.
• Using the sesame oil gives a nice flavor and taste to the kulambhu.

Enjoy..............

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