EATING RIGHT WITH ENNAI KATHIRIKAI KUZHAMBU
A dish, with eggplant being its key ingredient, that definitely debunks one’s perception of taste of the said vegetable is undoubtedly Ennai Kathirikai Kuzhambu.
Predominantly, in the preparation of sambar / kuzhambu varieties, brinjals/eggplants are chopped into cubes and tossed into tamarind juice but Ennai Kathirikai Kuzhambu, or Oiled Eggplant Curry, is named such because of its unique preparatory method. Instead of dicing the eggplant into cubes, the preparation involves stuffing freshly ground spices in the vegetable and then sautéing it in an ample amount of oil. This makes the eggplant become more tender, which is then mixed with the gravy. The dish is very popular at many South Indian wedding celebrations.
The traditional recipe of Ennai Kathirikai kuzhambu is from Tamilnadu. This preparation requires precision and patience as the process begins with the grounding of spices to powder, frying a filled cut piece of Eggplant and then finishing with the gravy where everything comes together. The tiring efforts come with bearing fruits; Ennai Kathirikai Kuzhambu is often relished for leaving a new sense of taste on our tongues.
Ennai Kathirikai kuzhambu is a variety of Kara Kuzhambu/ Vetha kuzhambu from South India. The tanginess of Tamarind in the variety gives the kuzhambu an extra flavour. In most cases, sambar powder is used for the puli kuzhambu, but in ennai kathirikai kuzhambu, freshly ground spices are made into a masala and is used, which brings an aromatic touch to the flavor. The masala stuffed brinjal makes the dish delicious, making one relish every bite. A variant of the dish includes no garlic or onion in the preparation however, for extra flavor, onion and garlic can also be added. The Kuzhambu can be stored for 2-3 days and the flavors are believed to get enriched on the second day. To add some more extra flavor, Sesame oil can be used to make the Kuzhambu.
While the excess oil may be a note of caution for a healthy lifestyle but occasionally relishing a dish from the heart of Tamil Nadu is no worry. Devour the dish for lunch over a bowl of rice or taste the tang in the dip for Idlis and Dosas. Ennai Kathirikai Kuzhambu would get you to relish the taste of an eggplant all over again. Interestingly, eggplants have been recommended by dieticians to keep your system clean. They are rich in minerals, vitamins, and dietary fiber. Its high dietary fiber keeps your digestive system healthy. Moreover, research has found that eggplant is a rich source of phenolic compounds, which strengthen our body’s defense system. It is also rich in vitamin C – another contributor to a better immune system that helps stimulate the production and working of the WBCs. Especially needed during this pandemic!
With all these benefits to reap, and to relish the authentic South Indian dish, visit Amma’s South Indian Restaurant! Ennai Kathirikai Kuzhambu is strictly a vegan, gluten free, dairy free and nut free dish! Why wait? Head to your nearest Amma’s South Indian restaurant right away!