Ennai Kathirikkai Kulambu

The most delicatessens South Indian Cuisine of Tamil Nadu district is Ennai Kathirikkai Kulambu.Various method of preparing this delicacy are used .It's a spicy dish which normally accompanied by briyani or just steaming rice with a drizzle of ghee which definitely make you fly in the air.Normally the spice are roasted before grinding...the tasty would be even better if it's roasted with castor oil.Whenever I get bored of having non-veg -my first choice would be this tangy and spicy kulambu.

Ingredients

Serving Size:4

1 cup chopped shallots
6tsp coriander seeds
1tbsp roasted peanuts
1tsp poppy seeds
2tsp channa dal
1tsp ural dal
1tsp toor dal
6 dried chillie
1/2tsp fenugeek seeds
1tsp fennel seeds
2tsp castor oil
few sprig curry leaves
1/4 cup fresh coconut
1/4 cup tamarind juice

Roasted all the ingredients in a heavy bottomed skillet and grind into a very fine paste. Make sure that the coriander seeds are well grind.

15 medium size kathirikkai
1/2tsp salt
1tsp red chillie powder
1/2tsp turmeric powder
1tsp pepper powder
1tbsp olive oil
In a large bowl marinate the kathirikkai with all the ingredients and keep aside for 4-5 hours. Arrange the marinate kathirikka in a greased tray and grill them a 350° degrees for 15 minutes or till they become tender.

1 large onion sliced thinly
few curry leaves
2 dried chilies broken
1/2tsp mustard seeds
1/4tsp fenugreek
chopped coriander leaves
a pinch of hing
salt to taste

Preparation Methods:
Coat a wok with 5tbsp oil and splutter fenugeek seeds ,dried chillie and mustard seeds.Add curry leaves and chopped onions -saute till translucent.Next add the grilled kathirikkai with salt and saute. Keep the pan covered and cook on low flame for around 8-10 minutes till the vegetables are tender followed by grind paste and 1 cup of water and bring it to boil, stirring occasionally, until the gravy thickens. Adjust the level of salt and add the chopped coriander leaves and sprinkle some hing powder-remove from flame and serve with my choice of tomato rice.