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Ennai Kathrikai kulambu recipe

  Lunch       ennai kathrikai kuzhambu sesame oil       August 31, 2015

Ennai kathrikai kuzhambu recipe-Tangy tamarind based stew with stuffed baby eggplant is one classic kuzhambu (tamarind based stew) from Tamil cuisine. An authentic recipe from Tamilnadu, this ennai..

Make sure you select freshest of dark violet tiny eggplants with a bright green stalk for this ennai kathrikai kuzhambu recipe,such eggplants are tender,fresh and tastes great. Next important thing is to use sesame oil for best tasting kuzhambu, I have raved about the flavor and taste of sesame oil in many recipes and I cannot stress enough on that. If you do not have sesame oil I really suggest you to get some for this recipe,you can prepare authentic ennai kathrikai kuzahmbu only with sesame oil. If you want the color of this kuzhambu to be dark do use old tamarind (you will get in grocery stores).this kuzhambu tastes great with steamed rice but you can aso serve this as side dish for pongal,upma etc.


For kuzhambu

  • 10-12 baby eggplants
  • A small lemon sized ball of tamarind,soaked in water for 20 minutes
  • 10-12 curry leaves
  • ½ teaspoon mustard
  • ¼ teaspoon fenugreek/methi/vendhayam
  • ¼ teaspoon asafoetida
  • ½ teaspoon turmeric powder
  • ½ teaspoon chilli powder (optional)
  • Salt
  • Sesame oil

For spice powder/stuffing

  • 1 tablespoon channa dal
  • 1½tablespoons corainder seeds
  • 1½ teaspoon urad dal
  • 4-6 dried red chillies
  • ½ teaspoon white sesame seeds
  • 2 tablespoons grated coconut


  1. (For spice powder/stuffing) Dry roast all the ingredients mentioned under For stuffing/spice powder,expect coconut.Once cooled grind to a coarse powder along with coconut. Set aside.
  2. Preparing the eggplants: Take the eggplants and wash them.Pat dry with a kitchen towel and remove the green stalk on the top.Now make a slit in each eggplant,one vertical and one horizontal (+ symbol).
  3. Stuff each eggplant with the prepared spice powder and arrange in a plate carefully. Save the remaining spice powder
  4. (For kuzhambu) Heat a kadai and add 2-3 teaspoons sesame oil to it.Once the oil is hot,temper wit mustard,methi and asafoetida.Add curry leaves and saute well
  5. Add the stuffed eggplants and saute gently.Lower the flame,add turmeric powder,remaining spice powder and chilli powder ans saute well.Let it cook for 5-7 minutes,till the eggplants start to shrink
  6. Extract thick juice from the soaked tamarind.Add it to the cooked eggplant.Bring to a boil.
  7. Add 3½ cups of water,salt and boil for 15 minutes,until the stew thickens.
  8. Check for consistency,if you find it a bit watery,boil for 5 more minutes,add 1 teaspoon sesame oil and remove from flame
  9. Serve ennai kathrikai kuzhambu hot with rice


  • Use Pasumark Promise Life+ sesame oil for authentic taste and flavor.
  • If you do not want to stuff the eggplants,cut them into wedges and saute along with the spice powder before adding tamarind extract.

Ennai Kathrikai kulambu recipe - Recipe with Pasumark Promise Life +

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