Brinjal Kara Kuzhambu is a spicy South Indian curry made with fried eggplants in a tamarind-based gravy. This dish is served as a side with rice, roti, or naan. It originates from Tamil Nadu and is known for its unique flavor from a blend of red chilies, black pepper, and tamarind. Brinjal Kara Kuzhambu is healthy and low in calories, high in fiber, vitamins, and minerals. It is easy to make using fresh ingredients and adjusting the spiciness to taste. It is a great way to enjoy the rich flavors of South Indian cuisine and incorporate eggplants into your diet.
Kathirikai (Brinjal) Kara Kuzhambu
5
servings10
minutes15
minutesLooking for a flavorful main dish option? Try Brinjal Kara Kuzhambu! This dish is perfect when paired with rice and packed with delicious flavors.
Ingredients
Brinjal – Medium size 3 to 4
Sambar Onion – 10
Garlic flakes – 5 to 6
Tamarind – small lemon size
Sambar Powder – 1 heaped tablespoon
Turmeric Powder – ½ teaspoon
- To roast and grind:
Red Chillies – 3 to 4
Coriander seeds – 1 tablespoon
Big Onion – ½
Tomato – 1
Coconut gratings – 1 tablespoon
- For seasoning:
Gingelly Oil – 2 tablespoon
Mustard – ½ teaspoon
Bengal Gram Dhal – 1 tablespoon
Red Chillies – 2
Fenugreek – ½ teaspoon
Asafoetida powder – 2 pinches
Curry leaves – few
Salt – 2 teaspoon or as per taste
Directions
- Begin by soaking tamarind in water. Squeeze out the juice and dilute it with additional water, resulting in 3 cups of tamarind water.
- Cut the brinjal into medium-sized pieces. Similarly, cut the tomato into medium-sized pieces. As for the large onion, cut it lengthwise. If the sambar onion is too large, you can cut it in half.
- In a kadai, heat one teaspoon of oil and add coriander seeds and red chillies. Fry them until the coriander seeds slightly change color. Remove the mixture and set it aside.
- Using the same kadai, add the pieces of large onion and fry until they turn transparent. Then, add the tomato pieces and fry for a few seconds. Incorporate the coconut gratings and fry for two minutes. Once done, remove the mixture and allow it to cool.
- Once cooled, grind the mixture along with the roasted coriander seeds and red chillies into a fine paste.
- Now, add the remaining oil to the kadai. When it becomes hot, add mustard seeds. Once they start popping, add Bengal gram dal, broken pieces of red chillies, fenugreek seeds, asafoetida, and curry leaves. Fry until the dal turns light brown.
- Next, add the sambar onions and garlic flakes, and fry them well. Then, add the brinjal pieces and fry for two to three minutes.
- Add the sambar powder, turmeric powder, and salt, and mix everything well.
- Pour in the tamarind water and stir once again.
- Cover with a lid and bring it to a boil. Reduce the heat and cook until the brinjal becomes soft.
- Finally, add the ground paste along with a cup of water and stir well. Allow it to cook on low heat for three to five minutes.
Recipe Video
Notes
- 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.
- You can also prepare this Kuzhambu with drumstick, green banana, or in combination of brinjal, Drumstick, broad beans.