Our usual cooking in family never uses certain masalas like fennel, cinnamon etc. So all those masala when I taste at restaurant, I always love it. So do Aj. But still I don’t use all those in my day to day cooking, very rarely I use. When I saw this kuzhambu in the cookbook mom gave, I wanted to try it as I got so bored of my regular cooking. I tried it yesterday and loved it a lot. It was just like the restaurant style kuzhambu. Aj also liked it very much and asked for more. I was really surprised as he usually doesn’t like tangy kuzhambus! So if you want to taste tangy, flavorful kuzhambu, try this one for your family and give a break to your regular menu.
Masala kuzhambu recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 10 mins | Cook time: 25 mins | Serves: 3
Prep Time: 10 mins | Cook time: 25 mins | Serves: 3
Ingredients
Brinjal – 6
Onion – 1
Tamarind – Gooseberry Sized
Turmeric – 1/4 tsp
Sambar powder – 1 & 1/2 tsp
Curry leaves – 1 sprig
Salt – As needed
Onion – 1
Tamarind – Gooseberry Sized
Turmeric – 1/4 tsp
Sambar powder – 1 & 1/2 tsp
Curry leaves – 1 sprig
Salt – As needed
To Roast & Grind
Channa dal – 1 tsp
Coriander seeds – 1 tsp
Fennel – 1/2 tsp
Cinnamon – A small piece
Coconut – 1/2 cup
Coriander seeds – 1 tsp
Fennel – 1/2 tsp
Cinnamon – A small piece
Coconut – 1/2 cup
To Temper
Oil – 3 tblsp
Cinnamon – A small piece
Cardamom – 2
Cloves – 2
Cinnamon – A small piece
Cardamom – 2
Cloves – 2
Method
- Soak tamarind in hot water and extract the juice. Wash and cut brinjal in to 4 or 6 lengthwise, keep immersed in water until use. In a kadai/pan add few drops of oil and roast channa dal, fennel and coriander seeds just for a minute. Add the coconut and give a stir.
- Cool down and grind with a very small piece of cinnamon and water to a smooth paste.
- In a kadai, heat oil and temper with the items given under ‘To temper’ table and add onion and fry until it turns brown here and there.
- Add the tamarind extract(total water 3 cups), salt, turmeric, sambar powder and the brinjal and boil until brinjal gets cooked. Add the ground paste and mix well. Adjust water consistency.
- Boil until oil seperates (4 minutes approx.) and thick consistency of kuzhambu reaches.
Notes
- Do not add fennel more than mentioned as it will be over powering the flavor.
- Add the coconut paste after brinjal gets cooked. Brinjal gets cooked soon. If you want to add everything together, add more water to ensure brinjal gets cooked.
- The original recipe has no onion, but I added it.
Enjoy hot with any of you favourite vegetable curry as accompaniment with rice. Top with ghee or sesame oil.
a very refreshing click with a lovely spread…. Brinjal kulambu looks hot n spicy…..
This wll well go with ur lunch menu 3 Such a apt dish 🙂 and who say no? to brinjal ? beautiful click !
lovely dish and such mouth watering clicks
super flavourful kuzhambu
Why did u change vessels from the non-stick kadai to the glass bowl in the last picture? Sorry, curious!! 🙂
I had to prepare curry in the kadai (while the kuzhmabu boils)so let the gravy boil in the glass bowl.
Very nice. I like this kind of kuzhambu but sen don't.. i can only drool over this 🙁
wow very nice and yummy…one of my fav….
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awesome recipe….Very interesting…
Awesome meal you have prepared for your family. I have not used masala with eggplant to make a kozhambu. Will try it next time.
nice interesting kuzhambu , looks delicious 🙂
The Kuzhambu looks awesome Raji!!! Beautifully presented as well 🙂
Tempting
Very nice kolombu
I like this kind of flavorful gravies. Nicely done !!
I love love brinjals in anything. I love t hem in italian cooking and I love them as stuffed subzis, i love them in pepper kuzhambus etc. Lovely clicks and i also loved the alu cauliflower subji in the background!
Shobha
Hi Rak's your blog is a treat for the eyes… I have never cooked… but would love to try your recipes and serve it to my mom… Thanks and Keep up the good work… you rock!!!!!
Very nice and interesting recipe with brinjals, cute clicks. Must taste yum with potato
Mouthwatering raji! !! I love brinjals a lot!!!! Will definitely try this out!!!
Looks very flavourful…yummy combo with rice!
Awesome. Thanks for sharing your recipe.
i have tried this out n it came out very well. thanks ma…..
I tried this masala kuzhambu…wonderful.
Hai. .I tried this ..but sambar is too watery. .I added more water itseems. ..didn't get thick sambar. .. 🙁 can u say how to convert watery sambar into thick sambar? ? I am new for cooking. .I don't know the correct measurement for water yaar. .
Keep boiling it until it thickens. Or you can add 1 tsp of rice flour while grinding coconut.
Ok mam. .next time I will try. ..tanx
I tried this kuzhambu and it tasted good. Nice variation from the usual kathrika kara kuzhambu I prepare. Thanks for the recipe