Yennai Kathirikkai Kulzhambhu/Ennai Kathirikkai Kulambhu - No Onion & Garlic Version

For letter Y under the theme journey through Tamil cuisine,in Blogging Marathon,sharing you a finger licking kulambhu/kuzhambu.
Yennai kathirikkai kulambhu is an authentic preparation of Tamilnadu and lot of variants for this recipe.
Yennai Kathirikai kulambhu is a tamarind based gravy in which eggplant is stuffed and used.This is a slightly spicy gravy goes very well with rice.
I have already shared my mom's version of ennai kathirikkai kulambhu but this version is with no onion and garlic.Off to the recipe...........

                       Yennai Kathirikkai Kuzhambu                 

   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 25 minutes
   Serves ~ 3


  For the gravy/kuzhambu

a big gooseberry size
Turmeric powder/manjal podi
1/4 tsp
1 tsp
1.5 tbs
Curry leaves/karivepillai few leaves

   To roast and grind

Dried red chilly/varmilagai
Coriander seeds/dhaniya
1.5 tbs
3 tbs
Chann dhal/kadala paruppu
1 tbs

   For the tempering

Mustard seeds/kadugu
1 tsp
Fenugreek seeds/vendayam
1/4 tsp
a pinch
Dried red chilly/varamilagai

  • Dry roast the given ingredients except coconut in a pan to a golden color.After the spices turned golden add in the grated coconut and fry it.
  • After cooling,coarsely powder it in a blender.Soak the tamarind in water and extract the juice. Add turmeric powder and keep it aside..
  • Remove the stalk in the eggplant and make a '+' mark on the eggplant.Stuff some ground spice powder for the egg pants and arrange it on  plate.
  • Heat a pan with oil and crackle the mustard seeds and fenugreek seeds.Add the asafoetida  and red chilly,curry leaves.Add the stuffed eggplant and fry it for 3-4 minutes or until the eggplants are half cooked.Add the remaining spice powder and salt.Give it a mix.
  • Add the tamarind water along with a cup of water.Let it cook covered in a medium flame for 10 minutes.Once the eggplants are tender,remove the lid and let it simmer for 2-3 minutes.Add some curry leaves and put off the flame.
  • Serve it with white rice and some veggie poriyal along with pappad.

    • Once the kulambhu becomes cool down it gets thick,so adjust the consistency according to preference.
    • Use small and same size eggplants to get cook evenly.
    • Using the sesame oil gives a nice flavor and taste to the kulambhu.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


    Omg, this kuzhambu looks simply out of the world Nalini. Wat a gravy yaar, just finished my dinner, you are making me hungry again.

    Lovely tempting eggplant curry. Looks great.

    We have similar preparation in Andhra as well, with variations depending upon the stuffing used. This dish is yummy and fit for parties.

    yennai katharikai kuzhambu wooow lip smacking. Drooling here.

    I love ennai kathrikkai so much. Your no onion and garlic version is so tempting..

    I love all sorts of ennai beautifully done..

    Curry is tempting and lip smacking!! You got a nice thick gravy even without.

    Bookmarking ur non onion garlic version .. My family would
    Like this

    No onion garlic eggplant curry looks too tempting.Bookmarked .

    Love the gravy base. The curry goes well with rice or roti

    Stuffed eggplant curry looks absolutely delicious Nalini. I'm bookmarking it and I'm really hoping to make it very soon.

    Beautiful kuzhambu. Eggplant lovers' paradise.

    Such a good way to use eggplants! Loved the presentation :)

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