Traditional Ennai kathirikai curry using Poombukar Cold Pressed Black Sesame Oil
Tamilnadu Ennai Kathirikkai is an actual Chettinad scrumptious dish with incredibly spiced tangy beneficent gravy. The dish tastes yummy with heat rice and chappatis. Tamil Nadu Ennai Kathirikkai requires farm sparkling brinjals and the dish is loaded with plenty of nutritional necessities. We have shared a nicely illustrated Tamil Nadu Ennai Kathirikkai in simple descriptive steps. Even newcomers in addition to bachelors are encouraged to strive for the easy dish. The slit brinjals are deep-fried in warm oil until the interior is cooked completely. The fried brinjals are subsequently cooked in a spicy tamarind combination. The yummiest thick gravy may be paired up with almost something. Enjoy Tamil Nadu Ennai Kathirikkai dish with loved ones.
Usually, ennai kathirikkai is made by means of roasting the spice powders and stuffing them inside the slit brinjals. Here is the way to make Ennai Kathirikkai Kuzhambu Tamilnadu fashion. The fresh brinjal/Eggplant and Poombukar Wooden Cold-Pressed Black Sesame oil bring out a nice flavour to the kuzhambu.
First, we will make a stuffing masala powder.
Ingredients for stuffing masala powder.:
- 3 tbsp Sesame seeds
- 2 tsp Peanuts
- 1 no Cinnamon stick
- 1 no Cloves
- 3 nos Dry red chilli
- 1 tsp Cumin seeds
- 1 tsp Black peppercorns
- 1 tsp Toor dal
- 1 tsp Coriander seeds
- 1/4 tsp Fenugreek seeds
Dry roast sesame seeds and peanuts separately until they release aroma and turn slightly golden. Lightly toast cumin, black peppercorn,toor dal, coriander seeds, fenugreek seeds and dry red chillies and grind them with sesame seeds, peanuts, cinnamon and cloves to make a coarse powder.
OTHER INGREDIENTS:
- 8–9 small brinjals
- 2 tsp Poombukar Wooden Cold Pressed sesame/gingelly oil
- 1/4 tsp mustard seeds
- 2 sprigs curry leaves
- 2 dried red chillies
- 1 onion, chopped
- lime size tamarind
- 2 tsp sambar powder
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1/4 tsp jaggery
- 1/4 cup fresh coconut
Method:
1 | Wash brinjals and put two slits lengthwise. Do not cut it into pieces. |
2 | Fill each brinjal with a teaspoon of the ground masala. Tightly press the brinjal to close and seal. Set aside. Repeat with all the brinjals. |
3 |
Soak a lime size tamarind in 1.5 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set it aside. |
4 |
START WITH TEMPERING:
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5 |
MAKING THE KUZHAMBU:
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6 |
Remove from heat. Serve hot Ennai Kathirikkai with rice and chapati. On top of all additional Poombukar Wooden Cold-Pressed, Black Sesame oil adds more flavour. |