Briyani Brinjal gravy is a semi gravy dish made with Brinjal(Indian eggplant) and other spices. Serving a brinjal gravy with biryani is quite common in Tamil Nadu. Brinjal gravy adds an extra flavor to the biryani also the tamarind, jaggery, cumin seeds, sesame seeds used in the gravy helps for easy digestion. This brinjal gravy tastes good with white rice and idli as well. It can be stored up to 2 weeks in the fridge. The good news is, the days pass, the flavor increases.
People often get confused between ennai Kathirikai Kulambu and Briyani brinjal gravy. But, they are completely different both in taste and preparation wise. Please check the recipe for ennai kathirikai Kulambu here. Ennai Kathirikai is mostly served with white rice and, it can be made in a few variations.
Next time when you make Birayni, please try this biryani brinjal gravy. In my blog, I have quite a few version of biryani recipes(Veg Birayni recipe, Tomato Biryani recipe, Mushroom Biryani recipe). In the future, I will add a few more versions. So if you’re a Biryani lover then, you have to keep an eye on Veg Biryani and non-veg biryani section.
Check out my favorite products here
Ingredients:
Seeds and nuts powder for Biryani Kathirikai Gravy:
15 to 20 dried ground nuts
3 tsp of sesame seeds
1/2 tsp of fenugreek seeds
2 tsp of cumin seeds
For the curry/Biryani Kathirikai gravy
1/3 cup of sesame oil
6 whole black peppers
300 gram of shallot
4 large garlic cloves
10 number of curry leaves
1/4 cup of coriander leaves
150 gram of tomato
400 gram of brinjal
1.5 tsp of salt (adjust to your taste)
Prepared nuts and seeds powder
1/4 tsp of jaggery powder.
Dry Spice Powder for Biryani Kathirikai gravy:
1/2 tsp chili (adjust to your taste)
1.5 tsp of coriander powder
18 to 25 grams dried tamarind fruit pulp
2.5 cups of water
Procedure:
Step 1: Biryani Kathirikai gravy Powder
1. Dry roast the nuts and seeds(peanut, sesame, fenugreek seeds, cumin seeds), one at a time. Transfer the roasted seeds and nuts to a plate and let it come to room temperature. Together blend all the seeds and nuts into fine or coarse powder as you desire. I like to use fine Powder. Keep the ground powder aside.
Step 2:
1. In an iron or any metal pan, heat some sesame oil. When the oil is hot, add few whole black peppers.
2. Add in the finely chopped onions, garlic, curry leaves, coriander leaves and saute until soft and lightly golden in color. While sauteing add some salt to the Onion.
3. Next, add the chopped brinjal, tomato and some salt. Saute the veggies until the brinjal skin color turns dull. Now, cover the pan with a lid, reduce the flame to medium-low and let the veggies cook until soft and mushy. While cooking, in between, open the pan and give it a quick mix.
5. Once the brinjal is soft and mushy, Add the dry spice powder and saute for a second or so.
6. Pour the tamarind extract with some water, let it boil for 8 minutes or until raw smell goes off.
7. Finally, just before switch off the stove, add the ground nut Powder and a bit of jaggery, Mix well for a second or so and switch off the Stove.
8. kathirikkai Kara Kulambu is ready to serve with Biryani or white rice.
If you’re serving Kathirikkai Kara kulambu with white rice Please try the kootu recipe(appalam kootu). Kootu is a best accompaniment for kara kulambu.
Note:
1. In the written recipe, I have mentioned fenugreek seeds powder whereas, in the recipe video, I used whole fenugreek seeds. Both the approach are right. You can either add whole fenugreek seeds directly to the oil or else, powder the fenugreek seeds along with peanuts, sesame and cumin seeds and, add the powder in the end.
2. If you don’t like the flavor of the fenugreek seeds but, like to include fenugreek in the cooking for its health benefits then, add the whole fenugreek seeds.
3. I Like the flavor of fenugreek in the curry that has tamarind. Therefore, I prefer to use fenugreek powder.
Based on 1 Review(s)
