Brinjal Kara Kuzhambu

Brinjal Kara Kuzhambu


  • Brinjal – Medium size 3
  • Sambar Onion – 10
  • Big Onion – ½
  • Tomato – 1
  • Coconut gratings – 1 tablespoon
  • Tamarind – small lemon size
  • Sambar Powder – 1 heaped tablespoon
  • Turmeric Powder – ½ teaspoon
  • Gingelly Oil – 2 tablespoon
  • Mustard – ½ teaspoon
  • Fenugreek – ½ teaspoon
  • Red Chillies – 2
  • Bengal Gram Dhal – 1 tablespoon
  • Curry leaves – few
  • Salt – 2 teaspoon or as per taste

The Brinjal Kara Kuzhambu goes well with rice as a main dish.

  1. Soak tamarind and salt in water. Squeeze out the juice, add water and make 3 cups of tamarind water.
  2. Cut the brinjal into medium size pieces. Cut the tomato into four pieces. Cut the big onion lengthwise.
  3. Cut the sambar onion into two.
  4. In a kadai put one teaspoon oil and add big onion pieces and fry till it turns transparent. Add tomato pieces and fry till the tomatos mashed well. Add coconut gratings and sambar powder and fry for two minutes. Remove and cool it. When it is cooled, grind to a fine paste.
  5. Put the remaining oil in the kadai. When it is hot add mustard. When it pops up, add bengal gram dhal, red chillies broken into pieces, curry leaves. Then add fenugreek and fry till it turns light brown. Add cut sambar onions and fry well. Then add brinjal pieces and fry for two to three minutes. Add tamarind water along with turmeric powder.
  6. Bring to boil. Reduce the heat and cook till the brinjal is soft. Now add the ground paste along with a cup of water and stir well. Allow to cook in reduced heat for three to five minutes.

Tips: After grinding the coconut and tomato, you can wash the mixie with a cup of water and add that to the paste and make it semi liquid. If you add this liquid, it will blend with the kuzhambu well.
Note: You can also prepare this Kuzhambu with drumstick, green banana, or in combination of brinjal, Drumstick, broad beans.

Also try these fine brinjal recipes.

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Brinjal Masala Kuzhambu
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Ennai Kathirikai Kuzhambu
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Brinjal Karamani Kuzhambu
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Brinjal Gosthu
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Vaangi Bath (Brinjal Rice)
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Brinjal Puzhi Kootu


  1. Thank you Soumya for your kind feed back. You can add Urad dhal instead of Bengal gram or you can omit it also. Adding the dal is to enhance the flavour.

  2. Swapna Sudheer

    Hi Aunty,
    I prepared Brinjal kara kuzhambu for the first time. Yummy. Everyone in my home liked it. I even shared this recipe with my mom and she too prepared it. She also gave a very positive feedback. Thank you so much aunty. Will start preparing tamilnadu dishes by seeing ur blog.

  3. hi mam i tried this recipie but kulambu was not thick..why its like that mam?

    • Hi Kalyani,

      I presume you would have added more water to extract the tamarind juice. The tamaring extract should not be too thin. If you find the kuzhambu is not thick, you can add a teaspoon of rice flour mixed with litter water and allow to boil for few more seconds. Then it will be thick. Or you can also add little coconut paste to make it thick.

  4. Hi,ur recipes are really good.if there is no sambar onion can we use big onion.wat is the diff btw two.pls

    • Hi Anu,

      Thank you for your kind words. If you do not have sambar onion, you can use big onion also. The difference is, sambar onion is having unique flavour which you may miss when big onion is used.

  5. Hi Ms. Kamala,

    I tried your brinjal kuzhambu yesterday. Amazing. I am going to try more receipes from your website. The entire family loved it. Thanks again and looking forward to more exciting options. Can you also post some suggestions for side dishes for every kuzhambu variety?


  6. nambikkai

    beautiful recipes

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