Brinjal Masala Kuzhambu

Brinjal Masala Kuzhambu is a popular Indian Curries
Author :
Category :
Family friendly
Course :
Cuisine :
Technique :
Slow Cook
Difficulty :
Servings :
Serves 3
Rated 4 based on 100 votes


6 - Brinjals

1 - Onion

1 - Tamarind (gooseberry sized)

1/4 tsp - Turmeric

1.5 tsp - sambar powder

1 sprig - Curry leaves

salt as needed

To roast and grind: 1 tsp - Channa dal

1 tsp - Coriander seeds

1/2 tsp - Fennel seeds

1 - Cinnamon (small piece)

1/2 cup - Coconut

To temper: 3 tbsp - oil

2 - Cardamoms

2 - Cloves


  1. Soak the tamarind in hot water and extract the juice.
  2. Wash and cut the brinjals lengthwise into 4 or 6 pieces and keep them in water until use.
  3. In a kadai/pan, add a few drops of oil and roast the channa dal, fennel seeds and coriander seeds for a minute.
  4. Add the coconut and stir.
  5. Cool down the mixture and grind with a very small piece of cinnamon and water to prepare a smooth paste.
  6. In another kadai, heat oil and temper with cardamoms and cloves. Add the onion and fry until it turns brown.
  7. Add the tamarind extract (total water 3 cups), salt, turmeric, sambar powder and the brinjals.
  8. Boil until the brinjals get cooked.
  9. Add the dal-coconut paste and mix well. Adjust the water consistency.
  10. Boil until the oil separates (about 4 minutes) and the kuzhambu reaches thick consistency.
  11. Serve with rice.
  12. Recipe and Image courtesy: Rak`s Kitchen

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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