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Brinjal masala kuzhambu
By : Rajeswari Vijayanand
Category : Daals and curries, South indian
Servings : 3
Time Taken : 15-30 mins
Rating :
  1. Soak tamarind in hot water and extract the juice. Wash and cut brinjal in to 4 or 6 lengthwise, keep immersed in water until use. In a kadai/pan add few drops of oil and roast channa dal, fennel and coriander seeds just for a minute. Add the coconut and give a stir.
  2. Cool down and grind with a very small piece of cinnamon and water to a smooth paste.
  3. In a kadai, heat oil and temper with the items given under 'To temper' table and add onion and fry until it turns brown here and there.
  4. Add the tamarind extract(total water 3 cups), salt, turmeric, sambar powder and the brinjal and boil until brinjal gets cooked. Add the ground paste and mix well. Adjust water consistency.
  5. Boil until oil seperates (4 minutes approx.) and thick consistency of kuzhambu reaches.
  6. Enjoy hot with any of you favourite vegetable curry as accompaniment with rice. Top with ghee or sesame oil.


  1. Do not add fennel more than mentioned as it will be over powering the flavor.
  2. Add the coconut paste after brinjal gets cooked. Brinjal gets cooked soon. If you want to add everything together, add more water to ensure brinjal gets cooked.

Recipe and Image courtesy: Rak`s Kitchen

6 brinjals
1 onion
Tamarind gooseberry sized
1/4 tsp turmeric
1 & 1/2 tsp sambar powder
1 sprig curry leaves
Salt as needed

To Roast & Grind

1 tsp channa dal
1 tsp coriander seeds
1/2 tsp fennel
Cinnamon small piece
1/2 cup coconut

To Temper

3 tblsp oil
Cinnamon small piece
2 cardamom
2 cloves

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