This brinjal karamani kuzhambu is a delicious South Indian dish that is perfect to be enjoyed with steamed rice or idli. The combination of brinjal, cow gram, and coconut gravy creates a rich and flavorful curry that will tantalize your taste buds. Give this recipe a try for a satisfying and comforting meal!
Brinjal Karamani Kuzhambu
Course: Kuzhambu, SidesCuisine: Indian, TamilDifficulty: Easy
Servings
5
servingsPrep time
10
minutesCooking time
20
minutesSavor the taste of South India with a brinjal karamani kuzhambu recipe. Enjoy it alongside rice or idli for a fulfilling and flavorful meal.
Ingredients
Brinjal – 2
Karamani (cow gram) – 1 cup
Coconut gratings – ½ cup
Tamarind – Lemon size
Sambar Powder – 1 tablespoon
Khus Khus – 1 teaspoon
Jeera – ½ teaspoon
Turmeric Powder – ½ tsp
Oil – 2 tablespoons
Mustard – ½ teaspoon
Sambar Onion – 10
Curry leaves – few
Salt – 2 teaspoon or as per taste
Directions
- Soak tamarind and salt in a cup of water.
- Fry the karamani in a teaspoon of oil. Then, add two cups of water and pressure cook for two to three whistles.
- Fry coconut gratings, khus khus, and jeera in a teaspoon of oil until a pleasant aroma develops. Allow it to cool, then grind into a fine paste.
- Cut the brinjals into medium-sized pieces and finely chop the onion.
- Extract the juice from the tamarind, adding more water to make at least 3 cups. To this juice, add turmeric powder and sambar powder, the cut brinjals, and the cooked cow gram, and bring to a boil. Continue boiling until the brinjals are tender.
- Then, stir in the ground coconut paste and simmer on medium heat for another five minutes.
- Finally, season with mustard, finely chopped onion, and curry leaves.
Brinjal karakuzhambu reipe was very helpful…kathirikkai is my faourite vegetabe.
Hi…I’m VaniVenu here from Bombay. All recipes are mouthwatering and I am trying a lot of them. All the best..
Hi Vani Venu,
Thank you for visiting my site and your comments. Nice to hear that you are trying my recipes.
Hi,
This is a very delicious recipe. Thanks for sharing.
Regards,
Subu
Thank you Subu.
Can this be made without Khus Khus also?
Hi Mani,
Yes. It can be prepared without “khus khus” also.
instead of tamarind can we grint tomato and add this to curry…
can I substitute black channa for karamani???
Hi Raji,
Yes. You can try with black channa. However, Karamani is softer than channa and blends well with brinjal.
All recipes are simple & mouth watering. I will b trying all recipes from today. thanks!!!!
Don’t we have to soak the karamani, channa etc. like we do for making sundal? Or mere pressure cooker will do? Please clarify…Thanks.
Hi Sangeetha,
You can use it after soaking or without soaking. For Kuzhambu, when you fry the gram and pressure cook, it will definitely cooked soft and have unique fried gram flavour. That is why I use the gram without soaking.