Ennai Kathirikai Kulambu/ Ennai Kathirikai Curry

Ennai Kathirikai Curry is all time favorite dish for me and my husband. In this recipe the Baby Eggplant is carefully slit and stuffed with fresh grounded masala, pan fried and then cooked in spicy tamarind curry.

Ingredients
Brinjal/ Eggplant -6
Onion 1 medium size, chopped
Tomato 1
Sambhar powder 2 tbsp
Coriander powder 1 tbsp
Turmeric 1 tsp
Tamarind extract 2 cups from lemon size ball
Mustard 1 tsp
Fenugreek seeds 1 tsp
Curry leaves 1 strand

To Roast & Grind
Channa dhal 2 tbsp
Coriander seed 1 tbsp
Urad dhal 1 tbsp
Dry Red Chilli 2
Grated Coconut 2 tbsp
Cumin 1 tsp
Fennel 1/2 tsp

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Method
• Dry roast all the ingredients listed under To Roast & Grind except Coconut and then grind it along with coconut.
• Slit the eggplant in to 4 parts. Make sure you don’t cut it fully.
• Stuff the grounded masala in to each slit of the Eggplant.
• Heat a wide pan. Add little oil and pan fry the stuffed eggplant. Making sure all the sides gets roasted. Remove it and keep it aside.

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• Take a new pan, heat little oil and add mustard, allow it to crackle then add fenugreek seeds, curry leaves, onions one by one sautéing it.
• When the onions turn golden brown, add the tomatoes. Cook for a while.
• Add the tamarind extract.
• Now add the Sambhar powder, Coriander powder, Turmeric and salt. Mix it well.
• Add the pan fried stuffed eggplant in to the curry. Cook in medium flame for 5 mins.

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• Simmer it next 10-15 mins for the eggplant to get completely soaked up with the Spicy tamarind curry.
• Ennai kathirikai Kulambhu is ready to be served with White Rice or Roti.

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Tips
• Use Sesame oil for a good flavor.
• Instead of pan frying the stuffed eggplant separately, You can add them directly along with the sautéed onion and cook for extra time.

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Spinach Dhal Curry / Keerai Kootu

Ingredients
Spinach 1 bunch, finely chopped
Split yellow moong dhal 1/2 cup
Green chillies 1 or 2
Garlic 1, crushed
Onion 1 small
Tomato 1 small
Cumin 1 tsp
Pepper powder 1/2 tsp
Asafoetida pinch

To Temper
Mustard 1 tsp
Urad dhal 1/2 tsp
Red Chillies 2


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Method
• Take a heavy bottomed vessel, add all the ingredients dhal, spinach, onion, tomato, green chilli, garlic, cumin, pepper powder, Asafoetida with required salt and water. Cook it in medium heat for min 15-25 mins. ( Make sure you have enough water )
• Smash it well so that all the ingredients get blended.
• Take another pan, add little oil. Crackle the mustard, followed by urad dhal and red chillies. Pour it on top of the curry.
• Serve hot with Roti or White Rice.

Tips
• You can pressure cook all the ingredients for up to two whistles to save time.
• You can add Toor dhal instead of Moong dhal.

Chettinad Egg Curry/ Chettinad Muttai Kulambu

Ingredients
Eggs 4, Hard boiled
Onion 1
Tomato 1
Curry leaves 1 Strand
Mustard 1 tsp
Urad dhal 1/2 tsp
Chilli Powder 1 tsp
Coriander powder 1 1/2 tsp
Turmeric 1/2 tsp

Dry Roast & Grind
Red chillies 2
Green chillies 1 (Pls adjust according to your spice levels)
Ginger 1/2″ Cube
Garlic 2 Cloves
Cumin 1 tsp
Pepper 1/2 tsp
Fennel seeds 1/2 tsp
Fenugreek 1/4 tsp
Curry leaves 2 Strands
Poppy seeds 1 tbsp
Cinnamon 1/2″ Stick
Green cardamom 1
Cloves 4

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Method
• Boil eggs in salt water for 12-15 mins and keep it aside.
• Dry roast all the Ingredients listed below Dry Roast & Grind except Curry leaves and Coconut for few minutes. (Make sure you don’t burn any). Cool them and then grind it along with Curry leaves and Coconut to a paste.
• Take a vessel, add little oil, Crackle Mustard then add Curry leaves and Onion. Sauté it until the onions turn golden brown.
• Add the grounded paste with the tomatoes. Cook it till the juice comes out. Add little water, taking care not to burn the masala.

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• Add Chilli powder, Coriander powder, Turmeric and salt.
• Now add 2 cups of water and allow it to boil.
• Add the sliced hard boiled Eggs to it. Cook for 5 mins in medium flame.

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• Simmer it next 10 mins for the eggs to get soaked in the curry.
• Chettinad Egg Curry is ready to be served with Roti or plain white Rice.

Meen Kulambu ( Fish Curry )

This simple Fish curry is made without the tomatoes. It’s goes well with Dosa, Idly, Roti or Rice.

Ingredients

Salmon 1 lb
Gingerly oil 2 tbsp
Mustard 1 tsp
Urad dhal 1/2 tsp
Fenugreek seeds 1 tsp
Curry leaves 1 strand
Coriander leaves little
Tamarind 1 1/2 tsp or lemon size ball

For Roasting & Grinding

Fennel seeds 1 tsp
Cumin 1 tsp
Pepper 1 tsp
Curry leaves 1 strand
Onion 1, finely chopped
Coriander powder 2 tbsp
Chilli powder 1 1/2 tbsp
Coconut 2 inch cube or Grated Coconut 2 tbsp

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Method

• Heat 1 tbsp of gingerly oil, add cumin, fennel seeds, pepper and roast it for few minutes.
• Then add curry leaves and onions and sauté it to golden brown.
• Add coriander powder, chilli powder & chopped coconut pieces and sauté it for few seconds then remove it from the stove and allow it to cool.

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• Grind it to paste along with the tamarind paste. ( If you going to add tamarind extract, you can add after grinding the cooled ingredients)
• Take a new pan, heat 1 tbsp gingerly oil then add the mustard.
• Allow it to crackle then add urad dhal, fenugreek, curry leaves & coriander leaves. Sauté it for few seconds then add the grounded paste along with the tamarind extract.
• Cook for 5-10 mins till the raw smell goes. The gravy turns dark in colour at this stage.
• Now add fish pieces to it and cook for 5 mins covered.

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• After 5 mins in medium flame, Remove the cover & Simmer it for another 2 minutes then switch off the flame. Serve it with Rice or Roti.

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Tips
• Try to use small fish varieties for more taste.
• Don’t let the fish cook for more than 10 minutes in high heat. Fishes will break.

Peerkangai Kootu

Ingredients
Peerkangai 1 medium, peeled & chopped
Channa dhal 1/2 cup
Onion 1/2, finely chopped
Tomato 1, finely chopped
Green chilli 1 or 2, depending upon your taste
Turmeric powder 1/4 tsp
Curry leaves 1 strand
Grated coconut 2 tbsp
Mustard 1/2 tsp
Urad dhal 1/2 tsp
Fennel 1/2 tsp
Cumin 1 tsp

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Method
• Wash & Soak Channa dhal for 20 mins.
• Heat little oil in a pressure pan, add onions & green chillies and sauté it till they turn golden brown.
• Add the tomatoes and cook till the juice comes out.
• Add the Peerkangai then the soaked Channa dhal in to the pan.
• Add enough water, turmeric & salt and pressure cook for 2 whistles.
• Grind grated coconut to a paste and pour it in, once the pressure pan is opened after the release of steam.
• Now temper mustard, urad dhal, cumin, fennel & curry leaves in little oil and pour inside the pressure cooked Peerkangai & dhal.
• Peerkangai Kootu is ready to be served just with plain rice or Roti!

Shrimp Masala ( Prawn gravy )

Ingredients

Shrimp 1 lb
Onion 1 big, chopped finely
Tomato 2, chopped
Curry leaves 2-3 strands
Cumin 1 tsp
Fennel seeds 1 tsp
Fenugreek seeds 1/2 tsp
Ginger garlic paste 1tbsp
Chilli powder 1 tbsp
Coriander powder 11/2 tbsp
Curd 3 tbsp
Salt & oil required

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Method
• Clean & Marinate shrimp with curd & 1 tsp of salt for an hour.
• Heat oil in a pan and sauté fenugreek seeds, cumin, fennel, curry leaves & onion one by one for few minutes.
• When the onions turn golden brown, add ginger garlic paste. Sauté it for a while then add the tomatoes.
• Cook till the tomatoes shrink and then add chilli powder, coriander powder & req salt.
• Add the marinated shrimp to the masala and sauté it in high flame for 5 mins. Then bring back to medium flame for next 10 mins. ( There is no need to add water. If you want add 1/2 cup water ).
• Adjust salt taste. Remove it from the flame when the gravy thickens.
• Garnish & Serve with rice or chappathy.

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Notes
• Don’t over cook the shrimp else it would become rubbery.
• Make sure you use Raw shrimp. Raw shrimp tastes much better in this curry then precooked shrimp.

Spicy Tamarind Brinjal Curry ( Biryani Dalicha / Brinjal Dalicha)

This tamarind Brinjal curry goes very well with Biryani, white rice or curd rice. Similar to Thalicha but without dhal.
Ingredients
Brinjal 5
Onion 1, finely chopped
Tomato 2, chopped
Green chillies 2
Tamarind paste 1 tbsp
Mustard 1 tsp
Urad dhal 1/2 tsp
Cumin 1/2 tsp
Pepper 1/2 tsp
Curry leaves few
White Sesame seeds 1 tsp
Peanut 1 tbsp
Gingerly oil 2 tbsp
Chilli powder 1tbsp
Coriander powder 11/4 tbsp

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Method
• Take a wide pan, add little oil and roast the slit Brinjal few minutes, till its partially done. Remove it and keep it aside.
• Dry roast peanuts & sesame seed and grind it to powder.

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• Take a wide pan, heat 2 tbsp gingerly oil then add mustard seeds, allow it to crackle then add urad dhal, cumin, pepper, curry leaves, green chilli, onions one by one sautéing it till the onions turn golden brown.
• Add the tomatoes and cook it till the juice comes out.
• Next add the chilli powder & coriander powder and continue sautéing it with little water.
• Add the tamarind paste & roasted brinjal to the curry and allow it to cook with enough water and salt.
• when you see the brinjal becoming soft, add the grounded peanut & sesame seed powder.

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• Cook for another 5 minutes, till a thick gravy is formed and the oil starts oozing out at this stage.
• Simmer for next 5 mins and switch off the stove. Garnish with coriander leaves and serve as a side dish for biryani/ white rice.

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Channa Masala

Ingredients

Channa 1cup
Onion 1 big, finely chopped
Tomato 2 small, finely chopped
Cinnamon 1 inch stick
Cloves 4
Cardamom 1( optional)
Ginger garlic paste 1 tbsp
Pepper 1 tsp
Fennel seeds 2 tsp
Cumin 2 tsp
Poppy seeds 1 tbsp( soaked in hot water for 2 hours) optional
Coconut little ( 1/4 cup)
Chilli powder 1 tbsp
Coriander powder 2 tbsp
Garam masala 1/2 tbsp
Turmeric 1/2 tsp

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Method
• Pressure cook channa with enough water and required salt for up to 4 whistles. ( make sure you don’t overcook/undercook it).
• Heat a tsp of oil in a pan and add 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp pepper, 1 tbsp ginger garlic paste, 1/4 of the chopped big onion and sauté it till the onions become golden brown. Remove it from the flame and once cooled, grind it to fine paste.
• Take a new pan, add 2 tbsp of oil, add the cinnamon, cloves, cardamom, 1 tsp fennel, 1 tsp cumin seeds. Then add the chopped onions and curry leaves. Sauté it till the onions become golden brown.
• Add the grounded onion ginger garlic paste and sauté it for a while.
• Add the tomatoes and cook it till the juice comes out of it.
• Now add chilli powder, coriander powder, garam masala, turmeric with little water sauté it till the raw smell goes away.
• Add the pressure cooked channa along with the water to the curry.
• Next grind the soaked poppy seeds with the coconut to a fine paste and add it to the curry.
• Adjust the salt taste.
• Cook in medium flame for 10 mins till the gravy thickens and then simmer it for next 5 minutes.
• Garnish with coriander leaves. It can be served with all Rotis/parathas/rice.

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Paneer Butter Masala

One of the most popular dishes in India is the ‘Paneer Butter masala’. Loved by many and loaded with calcium. A kids friendly curry! Here goes the recipe. Its very simple, all you need is a cooking vessel and a blender.

Ingredients

Paneer 2 cups, cubed
Onions 1 big, chopped
Tomatoes 3 medium, chopped
Ginger garlic paste 1 tsp (freshly ground or store bought)
Fenugreek leaves/ Kasoori methi 1tsp
Cinnamon 1 inch stick
Cloves 3
Green cardamom 1( I dint use it)
Chilli powder 1/2tbsp
Coriander powder 1/2 tsp
Fresh cream/half & half 1/4 cup
Sugar 1 tsp
Butter 2 tbsp
Cashew 5-6, finely grounded
Red colour half a pinch( I dint use it)

Method

1. Sauté the paneer cubes using cooking spray to golden brown and transfer it to a bowl containing warm water. Let it soak for 5 mins, drain it and keep it separately.

Sauté & Blend

2. Dry roast the cinnamon, cloves and cardamom and grind it to powder.
3. Next sauté the onions to golden brown and blend it to fine paste and keep it separately.
4. Then sauté the chopped tomatoes for a little while and grind it to paste.

For Masala

5. Now take a new pot, add 2 tbsp of butter and add grounded onion paste then ginger garlic paste and tomato paste, one by one sautéing it for few minutes.
6. Add the grounded garam masala powder, chilli powder, coriander powder, fenugreek leaves and cook it till the raw smell goes away.
7. Add 1 1/2 cup water and adjust salt taste.
8. Now add paneer to it. Allow it to cook for 10 mins.
9. Add sugar and for rich consistency add finely grounded cashew paste.
10. Simmer the masala then add fresh cream and garnish with coriander leaves.
11. Paneer Butter Masala will be good with any of the Indian flat bread.

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Cashew Chicken Curry

Ingredients

Chicken 1 lb
Onion 1, finely chopped
Tomato 1 1/2, finely chopped
Curry leaves 2 strand
Coriander leaves req
Ginger garlic paste 1 tsp
Cinnamon 1 stick
Bay leaf 1
Cloves 4
Cumin 1 tsp
Fennel 1 tsp
Yogurt 3tbsp
Chilli powder 1/2 tbsp
Coriander powder 1 tbsp
Cashew little

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Method
1. Clean chicken, marinate with yogurt and keep it separately.
2. Heat little oil in a pot and add cinnamon, bay leaf, cloves,curry leaves, cumin, fennel seeds.
3. Add finely chopped onions and sauté it till golden brown then add the ginger garlic paste.
4. Once the raw smell goes away add the tomatoes to it.
5. Then add the chilli powder and coriander powder along with required salt.
6. Now add the marinated chicken to it.
7. Add very little water and allow it to cook for 10 mins.
8. Add the grounded cashew paste and simmer it for next 5 mins.
9. Garnish with coriander leaves and serve hot with chappathy/idly/dosa/.

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