Venkatesh Bhat makes Ennai Kathirikai | Ennai Kathirikai recipe | Brinjal gravy | kathirikai kulambu

Summary

Venkatesh Bhat's Idhayam Thotta Samayal video presents a versatile and flavorful Ennai Kathirikai Kuzhambu, a personal favorite dish that pairs well with various staples. The recipe emphasizes the use of Idhayam Sesame and Groundnut oils for enhanced taste and includes a detailed masala preparation with ingredients like fenugreek, chana dal, peanuts, and coconut. The dish is distinguished by its balance of sourness from tamarind and sweetness from jaggery, with an optional finishing touch of sesame oil for a glossy appearance. The video offers tips for a restaurant-quality taste at home and suggests refrigeration for up to a week for best results.

Takeaways

• 🍳 The video features a cooking tutorial by Venkatesh Bhat, presenting a dish called 'Ennai Kathirikai Kuzhambu' using Idhayam Sesame oil and Idhayam Groundnut oil.
• 🥘 The dish is versatile and can be enjoyed with plain rice, curd rice, dosa, idly, and more, making it a personal favorite of the presenter.
• 🧄 The recipe includes the use of onion and garlic, but these can be omitted if the viewer prefers or has dietary restrictions.
• 🍯 Jaggery is a key ingredient to balance the sourness of the dish, and its quantity can be adjusted according to personal taste.
• 🌶 The preparation of the masala involves roasting various ingredients in sesame oil, including fenugreek seeds, chana dal, peanuts, coriander seeds, and sesame seeds.
• 🥥 Coconut is added to the masala and must be tossed off the heat to prevent it from changing color.
• 🍆 Brinjals are cut with an 'X' to check for worms and are fried in oil to achieve a 50% cook before being added to the Kuzhambu.
• 🌶️ The dish includes the use of red chillies, mustard seeds, and garlic, which are fried in the oil left from the brinjals.
• 🍅 A tomato puree is added to the dish, seasoned with turmeric, coriander powder, and Kashmiri red chilli powder for color and flavor.
• 🥣 Tamarind water is combined with the masala and cooked to integrate the flavors and thicken the dish.
• 🔥 The dish is simmered with the addition of jaggery, salt, and the fried brinjals, and seasoned with Hing/Asafoetida powder for depth.
• 📅 The Kuzhambu is best enjoyed the next day and can be stored in the refrigerator for up to a week, improving in taste over time.

Q & A

What is the main dish being prepared in the script?

The main dish being prepared is Ennai Kathirikai Kuzhambu, a type of Brinjal Kuzhambu, which is a flavorful gravy dish.

Which oils are recommended for this dish according to the script?

Idhayam Sesame oil and Idhayam Groundnut oil are recommended for preparing this dish for the best results.

Why is jaggery used in the recipe and can its quantity be adjusted?

Jaggery is used to balance and make the sourness mild. Yes, the quantity of jaggery can be altered according to personal preference.

How many small brinjals are needed for the dish if using the recommended quantity?

For the dish, 20-22 small brinjals are needed.

What is the significance of making an 'X' mark on the brinjal before frying?

Making an 'X' mark helps to inspect the brinjal for any worms and allows the oil to seep in and cook it from the inside.

Why is it important to partially cook the brinjals in oil before adding them to the Kuzhambu?

Partially cooking the brinjals in oil helps them to retain their stiffness and ensures they are well cooked when added to the Kuzhambu.

What is the role of Hing/Asafoetida powder in the recipe?

Hing/Asafoetida powder is added towards the end of cooking to let the flavors combine and give the dish a unique aroma.

What is the recommended way to store the prepared Kuzhambu for long-term use?

The Kuzhambu can be stored in the refrigerator for up to a week and should be reheated with some water when needed.

Why is it suggested to eat the Kuzhambu the next day or even better from the third day onwards?

The flavors of the Kuzhambu develop and improve over time, making it taste better the next day or from the third day onwards.

Can the recipe be made without onion and garlic for dietary or personal reasons?

Yes, the recipe can be adjusted by avoiding onion and garlic if one does not eat them, and following the rest of the steps.

What is the purpose of adding sesame oil at the end of the cooking process?

Adding sesame oil at the end gives the dish a beautiful shine and a flowing consistency, enhancing its visual appeal and texture.