Garlic Brinjal Puzhi Kuzhambu

I prepared this kuzhambu with ready made “Aachi Vatha Kuzhambu Masala” and the taste is really good. If you do not have it, then use any kind of Vatha Kuzhambu Podi. Also try these other Kuzhambu recipes.

  • Vatha Kuzhambu Podi

    Cooks in 70 minutesDifficulty: Easy

    This mix (podi) is used for making vatha kuzhambu. It is made with two kinds of dhal and other Indian spices.

Garlic Brinjal Puzhi Kuzhambu

Recipe by S Kamala
0.0 from 0 votes
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This kuzhambu is prepared with with ready made “Aachi Vatha Kuzhambu Masala” and the taste is really good. If you do not have it, then use any kind of Vatha Kuzhambu Podi.


  • Brinjal – 4

  • Garlic flakes – 20 to 25

  • Sambar Onion – 10 to 15

  • Tamarind – Lemon size

  • Vatha Kuzhambu Podi – 2 teaspoons (heaped)

  • Asafoetida Powder – ¼ teaspoon

  • Turmeric Powder – ¼ teaspoon

  • Gingelly Oil – 3 to 4 tablespoons

  • Mustard – ½ teaspoon

  • Curry leaves and coriander leaves – few

  • Salt – 1 teaspoon or as per taste


  • Peel the skin from garlic and onion.
  • Cut the brinjal into medium size pieces and put it in water.
  • Soak tamarind in water and extract the juice. Add sufficient water and make it two and half cups. Add salt, turmeric powder, asafetida powder and vatha kuzhambu podi to the tamarind water.
  • In a pan add the oil and when it is hot add mustard. When it pops up add whole garlic, onion, curry leaves, coriander leaves and fry for two to three minutes.
  • Add brinjal pieces and fry for few seconds.
  • Then add tamarind water. If necessary add little more water and stir well. Close with a lid and cook it on medium flame till the vegetables are soft and oil separates.


  1. Wow! I love the spicy kuzhambu! It looks delicious and I’d love to have it with some rice…

  2. I like and enjoy all your recipes immensely.
    Only thing I have time to prepare only a few of them.

    Thanks a lot.
    Keep posting


  3. Hi,

    I have been searching for curry without adding coconut and found this. Looks delicious !!

  4. your recipe about garlic, brinjal puzhi kolambu is very useful and also very tasty.

  5. wonderful dishes,thanks 4 posting them,u make it interesting &easy.keep up ur gud work.

  6. lovely karakuzambhu but i want to know whether u used aachi curry powder or vathakuzambhu psdr.

  7. it looks awesome… i think it’ll b delicious n yummy.. i’m gonna try it today..:)

  8. what kinda side dish ll b good for this?

    • Hi Archana,

      Grilled appalam (Sutta appalam), fried appalam or fried vathal/vadam go well with this. Any mild Kootu is also a good combination for this Kuzhambu.

  9. Raji Sri Ram

    Hi Kamala..made this kuzhambu yest and it turned out so well..hubby loved it so much.made the vatha kuzhambu podi too and made the kuzhambu using it…goin to try ur other kuzhambu recipes too…u hav made life so much easier for me..dont have to crack my head on wat to cook everyday..thank u so much dear

  10. So delicious !! It came well for me … Thanks a lot aunty !!

  11. i want kulambu reciepes .we rarely only recharge net .so please post kulambu recipes in my mail id.i want to see u .how did u know this much of recipes.all are innovative .

    • Hi Anitha,

      Thank you for writing. If you subscribe (enter your e-mail id in my website) to my website, you will receive my recipes whenever I post directly to your e-mail.

  12. your kichen item very super and helpfull for me

  13. Hi,

    How to increase the quantity of puzhi kulambu without affecting the taste. Whenever I prepare more – say for about 10-15 persons it always turns out to be very sour. I need the correct measurement of tamarind, chilly powder.

    • Hi Jayanthi,

      Normally for 5 to 6 persons, you can use a lemon size tamarind. Soak in water and take out two to three cups of tamarind water. One heaped tablespoon of sambar podi or vatha kuzhambu podi is required. Double the quantity for 10 to 15 people. Also when you extract tamarind juice, add required water. Sometimes depends upon the quality (sourness) of tamarind we may get more sour juice. Then you have to decrease the tamarind little.

  14. Oh its very delicious. Nice kozhambu

  15. Sandhya Sandy

    Very nice….was v help full

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