Traditional Ennai kathirikai curry using Poombukar Cold Pressed Black Sesame Oil

by poombukar Elangovan

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.:

  1. 3 tbsp Sesame seeds
  2. 2 tsp Peanuts
  3. 1 no Cinnamon stick
  4. 1 no Cloves
  5. 3 nos Dry red chilli
  6. 1 tsp Cumin seeds
  7. 1 tsp Black peppercorns
  8. 1 tsp Toor dal
  9. 1 tsp Coriander seeds
  10. 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:

  1. 8–9 small brinjals
  2. 2 tsp Poombukar Wooden Cold Pressed sesame/gingelly oil
  3. 1/4 tsp mustard seeds
  4. 2 sprigs curry leaves
  5. 2 dried red chillies
  6. 1 onion, chopped
  7. lime size tamarind
  8. 2 tsp sambar powder
  9. 1/2 tsp turmeric powder
  10. 1 tsp salt
  11. 1/4 tsp jaggery
  12. 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: 

    • Pour a teaspoon of Poombukar Wooden Cold-Pressed Black Sesame oil in the pan and add the mustard seeds.
    • When the mustard seeds begin to sputter, add the chopped onions and fry till the onions are soft.
    • Add in the stuffed brinjal and fry for a minute.
    5

    MAKING THE KUZHAMBU:

    • Add the tamarind extract along with salt and allow it to boil till the raw smell of tamarind goes off.
    • Add in the tamarind juice, salt, sambar powder and turmeric powder. 
    • Add jaggery and give a mix. Switch off the flame.
    • Grind 1/4 cup of coconut pieces with 1/4 cup of water to a smooth paste.
      Add it to the pan. Cover with a lid and simmer for 10 minutes more.
    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.
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