This is one of my most most favourite kulambu from my mom's kitchen. We used to call a Cook to prepare special sweets like Jangri, Laddu etc. for festivals. The Cook Prepares excellent Ennai Kathirikaai Kulambu. Whenever the cook comes to our home, i used to whisper at my mom's ears, to prepare this kulambu. and whenever my mom comes to my college hostel, she brings a big dubba of this kulambu, which we will finish of in a single meal. so this is the best ennai kathrikaai kulambu recipe, which i try atleast once in a week.
Small Purple Brinjals / Pinji Kathrikaai - 4
Sesame Oil - 1/4 cup
Tamarind - a small lemon size.
* Chana Dal / Kadala Paruppu - 1 tbsp
* Dhania / Corriander Seeds - 1 tbsp
* Roasted Peanuts- 1 tbsp
* Dry Red Chilli - 4
* Sesame Seeds - 1 tbsp
Dry Roast the above ingredients and grind into a coarse powder. to the grounded coarse powder, add the following and grind into a smooth paste.
* 1 Tbsp Ginger Garlic Paste
* 1 Big Red Onion
* 2 Tomatoes
Now the Masala is Ready.
Make a X cut on Brinjal's. check inside whether its clean (without sothaai). Fill some masala's into the "X" cut of brinjal's and let the brinjals marinate in masala for about 10-15 minutes.
Soak the Tamarind in a 1/4 cup of warm water for about 10 minutes. squeeze the tamarind and throw out the pulp.
Heat Oil in a Kadaai / Thick bottomed Pan. drop the brinjals stuffed with masala's one by one into the Oil.
Let the Brinjal's get cooked in medium flame. when the Brinjals shrink and fried for about 4 minutes in medium flame, add the Masala's to the Oil and fry the masala in the oil for 2 minutes.
Add Tamarind water to the Pan and let the kulambu boil. slow the flame. add salt to taste and mix well. Now reduce the flame and close the pan with its lid and let the kulambu sit on the flame for about 15 minutes or till the brinjals get cooked fully and till Oil comes on the sides of the Pan.
Add some Curry leaves and remove from the flame.
Serve with Hot Rice.
The Kulambu will be in a thick paste form. it will be so divine to mix with Hot Rice.