Brinjal Karamani Kuzhambu


  • Brinjal – 2 Nos
  • 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 Nos
  • Curry leaves – few
  • Salt – 2 teaspoon or as per taste


  1. Fry the karamani with a teaspoon of oil. Add two cups of water and pressure cook for two to three whistles.
  2. Soak tamarind and salt in a cup of water.
  3. Fry coconut gratings, khus khus and jeera in a teaspoon of oil till you get nice aroma. Cool it and grind to a fine paste.
  4. Cut the brinjals into medium size pieces. Chop the onion finely.
  5. Squeeze out tamarind juice. Add more water and take out tamarind juice and it should be atleast 3 cups. Add turmeric powder and sambar powder to the juice. Add cut brinjals and cooked cow gram and bring to boil. Allow to boil till the brinjals are soft. Now add the ground coconut paste and mix well. Let it boil in medium flame for five more minutes.
  6. Season it with mustard, chopped onion and curry leaves.


  1. Brinjal karakuzhambu reipe was very helpful…kathirikkai is my faourite vegetabe.

  2. Hi…I’m VaniVenu here from Bombay. All recipes are mouthwatering and I am trying a lot of them. All the best..

  3. Hi Vani Venu,

    Thank you for visiting my site and your comments. Nice to hear that you are trying my recipes.

  4. Hi,
    This is a very delicious recipe. Thanks for sharing.

  5. Thank you Subu.

  6. Can this be made without Khus Khus also?

  7. Shalini Pavan

    instead of tamarind can we grint tomato and add this to curry…

  8. can I substitute black channa for karamani???

  9. All recipes are simple & mouth watering. I will b trying all recipes from today. thanks!!!!

  10. 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.

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