Authentic Tamil Nadu Chettinad Ennai Kathirikai Kuzhambu
A deeply aromatic and tangy Chettinad eggplant curry simmered in a rich tamarind and roasted spice gravy. Perfectly paired with steaming hot rice or idli for a comforting South Indian meal.
55min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Extract tamarind juice from the soaked pulp and set aside.
2
Heat a tablespoon of sesame oil in a heavy-bottomed pan and lightly sauté the slit eggplants until partially cooked. Remove and set aside.
3
In the same pan, add remaining sesame oil, mustard seeds, cumin seeds, and fenugreek seeds, letting them sputter.
4
Add curry leaves and peeled shallots, sautéing until the onions turn translucent.
5
Add chopped tomatoes and cook until they turn mushy and oil begins to separate.
6
Stir in coriander powder, red chilli powder, and turmeric powder, roasting the spices for a minute on low heat.
7
Pour in the extracted tamarind juice and two cups of water, bringing the mixture to a rolling boil.
8
Add the sautéed eggplants into the boiling gravy, cover, and simmer on medium-low heat until the oil floats on top and the eggplants are tender.
9
Stir in the grated coconut, check for salt, simmer for another two minutes, and garnish with fresh coriander leaves before serving warm.
Ingredients
10-12 small eggplants, slit into quarters keeping stems intact
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 sprig fresh curry leaves
15 small shallots, peeled and halved
2 tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked in warm water and extracted
2 tablespoons coriander powder
1.5 tablespoons Kashmiri red chilli powder
1/4 teaspoon turmeric powder
2 tablespoons freshly grated coconut
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.