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.

Outlines

00:00

🍳 Preparing the Masala for Brinjal Kuzhambu

The script begins with the introduction of a cooking show featuring Venkatesh Bhat, who uses Idhayam Sesame and Groundnut oils for a variety of dishes. The focus is on a personal favorite, Ennai Kathirikai Kuzhambu, a versatile dish suitable for various accompaniments. The recipe involves a special masala preparation using sesame oil, fenugreek seeds, chana dal, peanuts, coriander seeds, white sesame seeds, and coconut. The importance of using sesame oil and the process of roasting and grinding these ingredients to a paste is emphasized for the best flavor.

05:11

🔪 Brinjal Preparation and Initial Cooking

The second paragraph details the preparation of the brinjals by cutting an 'X' to check for worms and partially cutting the stalk. The brinjals are then fried in sesame oil until half-cooked to retain their firmness and allow for even cooking later. The script also includes tips on achieving a restaurant-like taste by using specific techniques and ingredients, such as mustard, garlic, sambar onions, curry leaves, and tomato puree. The importance of not taking shortcuts for authentic flavor is highlighted.

10:16

🌶️ Making the Kuzhambu Masala and Cooking Process

This paragraph describes the process of making the Kuzhambu masala by adding spices like turmeric, coriander, and Kashmiri red chilli powder to the tomato puree. The mixture is cooked to develop a rich flavor and remove the raw smell. The addition of tamarind water and water to achieve the right consistency is explained, along with the incorporation of the previously prepared ground paste. The role of jaggery in balancing the sourness of the dish is also discussed, with a suggestion to adjust the quantity according to personal preference.

15:23

🍲 Final Cooking and Serving Suggestions

The final paragraph covers the last steps of cooking the Brinjal Kuzhambu by adding the half-cooked brinjals to the gravy and simmering with asafoetida powder. The importance of allowing the dish to absorb flavors and reach the right consistency is emphasized. The script suggests adding sesame oil for a glossy finish and provides storage and reheating tips for the dish, which can be kept for a week in the fridge. It also mentions that the dish tastes best the next day or even better on the third day, and can be enjoyed with various staples like rice, curd rice, idly, and dosa.

Keywords

💡Idhayam Thotta Samayal

Idhayam Thotta Samayal is the name of the cooking show presented by Idhayam, where Venkatesh Bhat demonstrates various recipes. It is central to the video's theme as it represents the brand and the series of cooking demonstrations. For instance, the script mentions 'Hello and welcome to Venkatesh Bhat’s Idhayam Thotta Samayal presented by Idhayam', establishing the show's identity.

💡Kuzhambu

Kuzhambu is a traditional South Indian stew or curry that is a significant part of the video's content. It is a dish that can be served with rice or other staples, and the video focuses on making a specific type of Kuzhambu using brinjals. The script refers to it as 'my personal favourite Kuzhambu' and 'Ennai Kathirikai Kuzhambu', indicating its importance in the recipe.

💡Brinjal

Brinjal, also known as eggplant, is the main vegetable used in the featured Kuzhambu recipe. The script describes various techniques for preparing brinjals, such as cutting them to check for worms and frying them to achieve a certain texture. The term is repeatedly used throughout the script, emphasizing its role in the dish.

💡Masala

Masala refers to a mixture of spices used in Indian cuisine, and in this context, it is the blend of ingredients that forms the base for the Kuzhambu. The script details the process of making the masala, including the ingredients and the method of grinding them into a paste, which is crucial for the flavor profile of the dish.

💡Sesame Oil

Sesame Oil is the preferred cooking oil for this recipe, as mentioned multiple times in the script. It is used for both frying the brinjals and for sautéing other ingredients, contributing to the dish's aroma and flavor. The script specifies 'Idhayam Sesame oil' as the brand being used, indicating a particular preference or sponsorship.

💡Jaggery

Jaggery is a type of natural sweetener made from sugarcane juice or palm sap. In the video, jaggery is used to balance the sourness of the Kuzhambu and to enhance its flavor. The script mentions adjusting the quantity of jaggery according to personal preference, highlighting its role in taste customization.

💡Tamarind Water

Tamarind Water is made by soaking and squeezing tamarind, and it adds a sour taste to the dish. The script describes its preparation and its importance in cooking the Kuzhambu, as it helps to integrate the flavors and thicken the gravy. It is a key component in achieving the dish's characteristic taste.

💡Coriander Seeds

Coriander Seeds are used in the masala for the Kuzhambu, contributing to the overall flavor of the dish. The script describes roasting the seeds to bring out their aroma before grinding them into the paste, which is a common technique in Indian cooking to enhance the taste of spices.

💡Onion and Garlic

Onion and Garlic are optional ingredients in the recipe, as the script acknowledges that some people may avoid them for dietary or personal reasons. However, they are highlighted as ingredients that the presenter particularly enjoys and uses in large quantities, adding depth to the flavor of the Kuzhambu.

💡Tomato Puree

Tomato Puree is made by grinding tomatoes into a fine paste and is used in the recipe to add body and a tangy flavor to the Kuzhambu. The script specifies the amount needed and the process of making it, indicating its importance in the dish's preparation.

💡Kashmiri Red Chilli Powder

Kashmiri Red Chilli Powder is a type of chili powder known for its rich color and flavor. The script recommends it for the Kuzhambu, suggesting that it provides a better color and taste compared to other chilli powders. It is used to add heat and visual appeal to the dish.

Highlights

Introduction to Venkatesh Bhat’s Idhayam Thotta Samayal with a focus on Idhayam Sesame oil and Idhayam Groundnut oil for various dishes.

Presentation of a heavily requested, versatile dish that can last a week, highlighting personal favorite Kuzhambu.

Introduction of Ennai Kathirikai Kuzhambu with variations like stuffing and frying brinjals in oil.

Inclusion of onion and garlic in the recipe with an option to avoid them for dietary preferences.

Personal preference adjustments in the recipe such as reducing sourness and enhancing jaggery flavor.

Emphasis on the necessity of jaggery for balancing the dish's sourness.

Detailed instruction on preparing the masala with specific quantities of ingredients and the use of Idhayam Sesame oil.

Technique of roasting ingredients lightly to bring out flavors without burning them.

Instructions on adding coconut last to prevent color change and the importance of turning off the gas immediately after.

Grinding the cooled masala ingredients into a paste with a specified amount of water.

Frying brinjals with an X mark to check for worms and to partially cook them for better texture in the final dish.

Use of specific techniques to ensure the brinjal retains its shape and cooks well from the inside out.

Addition of red chillies, mustard, and garlic in hot oil for flavor enhancement.

Recommendation to skip garlic if not preferred and the importance of using peeled garlic cloves.

Roasting of sambar onions to a specific color for optimal flavor and the addition of curry leaves.

Inclusion of tomato puree and spices like turmeric, coriander, and Kashmiri red chilli powder for a rich masala.

Cooking the masala to remove raw smells and integrate flavors before adding the ground paste.

Use of tamarind water and additional water to achieve the desired consistency and to cook out the raw taste of tamarind.

Addition of jaggery in specified quantities, with flexibility based on personal preference.

Final cooking of the dish with the fried brinjals, allowing flavors to meld and the dish to thicken.

Optional addition of sesame oil for a glossy finish and extended shelf life in the refrigerator.

Recommendation for the best time to consume the dish and its versatility with different types of meals.

Emphasis on the dish's potential to improve in taste over several days and its storage instructions.

Transcripts

Hello and welcome to Venkatesh Bhat’s Idhayam Thotta Samayal presented by Idhayam.

I will be using Idhayam Sesame oil and Idhayam Groundnut oil to prepare a wide variety of dishes.

This is an exciting dish that has been heavily requested.

It is such that this dish will suffice for a whole week!

This is my personal favourite Kuzhambu. I can have this with plain rice, curd rice, dosa, idly etc!

Ennai Kathirikai/Brinjal gravy\Kathirikai Kuzhambu. There are numerous recipes for this dish.

Stuffing the brinjal, frying the brinjal in oil etc are all different variations of the recipe.

The recipe I’m going to demonstrate, utilises onion and garlic.

Avoid onion and garlic if you do not eat them, and simply follow the rest of the recipe.

I have incorporated some of my preferences into this recipe such as decreasing the sourness and strengthening the flavour of jaggery.

Jaggery is mandatory to balance and make the sourness mild.

The quantity however, can be altered as per your preference if you think I’m adding too much.

So, I’m going to teach you fantastic Brinjal Kuzhambu in my style.

We have to first prepare a masala. The required ingredients are,

Firstly, heat a pan.

For this Brinjal Kuzhambu, sesame oil is strongly recommended for the best result.

So, I’m using Idhayam Sesame oil here. I’ve added 2 tbsp of oil.

Now, I’m going to roast some ingredients in this.

1 tsp of fenugreek seeds. Let it roast lightly before adding other ingredients.

When it roasts lightly, add 2 tsp of chana dal.

When it turns light golden brown, add 3 tsp of peanuts (peeled).

The one I’ve used is readymade roasted peanuts. So, there is no need to roast it too much, since it is already roasted.

Then, add 5 tsp of coriander seeds.

I will be using ½ kg of these small brinjals for this dish.

If the brinjals are large, then use around 10, else if they’re small, 20-22 will suffice. I'm preparing the masala for that quantity.

The coriander seeds have roasted lightly and their flavour has been brought out. At this stage,

Add 3 tsp of white sesame/til seeds and let it crackle.

After it crackles, add 4 heaped tsp of grated coconut, and turn the gas off, and toss.

This is because the coconut mustn’t change colour. So it is important to turn the gas off after adding coconut.

Transfer to a bowl.

After it cools down, grind to a paste using ¼ tumbler of water.

Now let’s prepare the masala required for the Kuzhambu.

I’m adding 4 tbsp of Idhayam Sesame oil.

Let it heat.

Cut the brinjal like this by making an X mark. This will help you inspect it for any worms.

Next, cut half the stalk of the brinjal. Let the remaining stalk, be as is. Cut all the brinjals this way.

After the oil has heated, and add the brinjals (make sure they’re dry, else the oil will splutter)

Fry it well in the oil for 3 minutes in medium flame. This will cook them 50%.

Since brinjal Kuzhambu contains tamarind water and coconut, it will take some time for the brinjals to cook.

So, if we let it cook 50% in the oil and then add to the Kuzhambu, it will retain its stiffness and at the same time, be cooked well.

The purple colour has obtained a shiny glaze. So, at this stage, reduce the gas slightly, and let it fry.

The oil should seep into the cut section of the brinjal and cook it well from the inside.

These are all small techniques that greatly help in enhancing the final result almost akin to the taste of marriage feasts, hotels etc.

The reason home cooked food differs from restaurants is because of these small techniques which greatly influence the flavour.

Resorting to shortcuts, will give you an equivalent subpar taste.

It has fried well, about 50%. If you cook it for another 2-3 minutes, it will be mashy and fully cooked.

Transfer out only the brinjals and let the oil remain in the Kadai.

To the hot oil, add 5-6 round red chillies.

As it roasts, add 1 tsp of mustard.

As it pops, add garlic. I’m very fond of onion and garlic, so I will be adding a lot.

If you wish to skip the addition of garlic, you may do so.

So, I’ve added a handful of peeled garlic cloves.

Ingredients like garlic, small onions, sesame oil, tamarind, etc are all wonderful ingredients that form an excellent combo!

After the garlic roasts to a golden-brown colour,

I’ve added 150g of peeled sambar onions/small onions.

For people who skip onion and garlic, just avoid adding these two ingredients, and follow the rest of the steps.

As the onion roasts, add half a bunch of curry leaves and let it roast.

The onion is supposed to roast to a stage past the golden-brown colour for the best flavour.

The onion has roasted well.

Here I have tomato puree made with 10 tomatoes, but that much isn’t required.

Just add 5 medium tomatoes worth of tomato puree. (To prepare the puree, all you need to do is grind the tomatoes to a fine paste)

To the boiling puree, add ½ tsp of turmeric powder.

1 ½ heaped tsp of coriander powder.

Here I have Kashmiri red chilli powder which gives richer and brighter colour than other chilli powders. I recommend it for this dish.

1 ½ heaped tsp of Kashmiri red chilli powder.

Stir well and let it combine.

Even though we added a lot of oil, it is not at all apparent since it has been absorbed.

All the ingredients have blended together beautifully to form a thick masala.

Cooking it for 2 minutes will remove its raw smell.

After the raw smell goes away, add the ground paste we prepared earlier.

Mix well.

Since the ingredients of the paste have already been roasted in oil, there is no need to cook them too much.

Just mix and cook till they combine.

After it combines, I have some tamarind water ready here. (75g of tamarind soaked and squeezed in 150ml hot water)

Pour that 150ml of tamarind water. (75g of tamarind soaked and squeezed in 150ml hot water after straining)

Pour 1 – 1 ¼ tumbler of water and let it boil for 6-8 minutes.

This is because the ingredients present in the paste are all thickening agents so it is important to pour water

And get rid of the raw smell of tamarind by cooking and letting its taste integrate into the dish.

Like I said, let it boil for 5-7 minutes.

As it boils, add required salt.

Then, my favourite, jaggery. Everyone close your eyes! I’m adding a lot, you may add lesser.

Mix well.

I’ve added a handful (about 100g) of jaggery. You may add 30-50g, it will suffice.

Jaggery, salt and tamarind water have to cook well in the gravy for 5-6 minutes.

5-6 minutes have passed and the raw smell has gone away. Observe the consistency, it has reached a thick stage.

At this consistency, add the brinjals which we fried earlier.

Some oil may have seeped out from the brinjals, don’t let it go to waste.

Mix.

Since the brinjals have already cooked halfway through earlier, they have to cook for 5 more mins in the gravy.

If it has thickened, pour another ½ tumbler of water.

Add 1 tsp of Hing/Asafoetida powder and turn the gas down and let it simmer for 5 minutes so that it combines.

Within 3-4 minutes, the brinjals will absorb the flavour of the masala and be ready.

After that, before taking it out, add 3 tbsp of sesame oil for the magic factor.

This is optional. It is for the purpose of a beautiful shine. Adding it, will give a flowing consistency.

Additionally, this won’t rot for even a week as long as you keep it refrigerated.

So, if you prepare this, the best time to eat it would be the next day. If you eat it the same day, it won’t be the best result.

For example, If you prepare it in the morning, you may eat at night, but the best time to eat would be for next day’s lunch or dinner.

It will be out of this world. The epitome of its taste will be from the third day onwards.

So, you may store it for up to a week in the fridge, and use it as and when required by reheating with some water.

You may eat it with rice, curd rice, idly, dosa etc.

Superb Brinjal Kuzhambu. Like I said before, there are numerous variations, but this is my style.

Fantastic Ennai Kathirikai Kuzhambu, from the kitchens of Idhayam Thotta Samayal, just for you!