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Home » ACCOMPANIMENTS » Brinjal masala kuzhambu recipe

Brinjal masala kuzhambu recipe

May 7, 2013 by Raks Anand 28 Comments /

brinjal-masala-kuzhambu
      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

Masala kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
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


To Roast & Grind

Channa dal – 1 tsp


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


Method

  1. 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.1-kuzhambu
  2. Cool down and grind with a very small piece of cinnamon and water to a smooth paste.2-kuzhambu
  3. 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.3-kuzhambu
  4. 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.4-kuzhambu
  5. Boil until oil seperates (4 minutes approx.) and thick consistency of kuzhambu reaches.5-kuzhambu
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.

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Filed Under: ACCOMPANIMENTS, KUZHAMBU/ GRAVY FOR RICE, LUNCH

Previous Post: « Lunch menu 3 – South Indian lunch menu
Next Post: Watermelon juice recipe, watermelon rose cooler »

Reader Interactions

Comments

  1. Wer SAHM

    May 7, 2013 at 8:03 am

    a very refreshing click with a lovely spread…. Brinjal kulambu looks hot n spicy…..

    Reply
  2. AparnaRajeshkumar

    May 7, 2013 at 8:09 am

    This wll well go with ur lunch menu 3 Such a apt dish 🙂 and who say no? to brinjal ? beautiful click !

    Reply
  3. Sayantani

    May 7, 2013 at 8:43 am

    lovely dish and such mouth watering clicks

    Reply
  4. Veena Theagarajan

    May 7, 2013 at 8:49 am

    super flavourful kuzhambu

    Reply
  5. Unknown

    May 7, 2013 at 8:57 am

    Why did u change vessels from the non-stick kadai to the glass bowl in the last picture? Sorry, curious!! 🙂

    Reply
  6. Raks anand

    May 7, 2013 at 9:04 am

    I had to prepare curry in the kadai (while the kuzhmabu boils)so let the gravy boil in the glass bowl.

    Reply
  7. CHITRA

    May 7, 2013 at 10:39 am

    Very nice. I like this kind of kuzhambu but sen don't.. i can only drool over this 🙁

    Reply
  8. Anu Shoj

    May 7, 2013 at 10:42 am

    wow very nice and yummy…one of my fav….
    Anu's Healthy Kitchen – Raspberry Lemon Flower Cupcake

    Reply
  9. Shanthi

    May 7, 2013 at 12:46 pm

    This comment has been removed by the author.

    Reply
  10. Shanthi

    May 7, 2013 at 12:47 pm

    awesome recipe….Very interesting…

    Reply
  11. Srimathi Mani

    May 7, 2013 at 3:12 pm

    Awesome meal you have prepared for your family. I have not used masala with eggplant to make a kozhambu. Will try it next time.

    Reply
  12. Aruna Manikandan

    May 7, 2013 at 3:14 pm

    nice interesting kuzhambu , looks delicious 🙂

    Reply
  13. Nandita SS

    May 7, 2013 at 4:23 pm

    The Kuzhambu looks awesome Raji!!! Beautifully presented as well 🙂

    Reply
  14. BAGIRATHI DEVI

    May 7, 2013 at 4:28 pm

    Tempting

    Reply
  15. Vanamala Hebbar

    May 7, 2013 at 5:14 pm

    Very nice kolombu

    Reply
  16. Shabitha Karthikeyan

    May 7, 2013 at 10:32 pm

    I like this kind of flavorful gravies. Nicely done !!

    Reply
  17. Anonymous

    May 8, 2013 at 4:57 am

    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

    Reply
  18. Guru Prasad

    May 8, 2013 at 2:25 pm

    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!!!!!

    Reply
  19. JEYASHRI SURESH

    May 8, 2013 at 3:20 pm

    Very nice and interesting recipe with brinjals, cute clicks. Must taste yum with potato

    Reply
  20. Priya Srinivasan

    May 8, 2013 at 7:43 pm

    Mouthwatering raji! !! I love brinjals a lot!!!! Will definitely try this out!!!

    Reply
  21. Sharmilee! :)

    May 11, 2013 at 12:59 pm

    Looks very flavourful…yummy combo with rice!

    Reply
  22. Bob218

    January 31, 2014 at 12:49 pm

    Awesome. Thanks for sharing your recipe.

    Reply
  23. maria

    February 9, 2014 at 1:15 pm

    i have tried this out n it came out very well. thanks ma…..

    Reply
  24. punitha kandasamy

    May 20, 2014 at 4:43 am

    I tried this masala kuzhambu…wonderful.

    Reply
  25. Renuka Ambbarees

    August 7, 2014 at 3:18 am

    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. .

    Reply
  26. Raks anand

    August 7, 2014 at 3:32 am

    Keep boiling it until it thickens. Or you can add 1 tsp of rice flour while grinding coconut.

    Reply
  27. Renuka Ambbarees

    August 8, 2014 at 3:09 am

    Ok mam. .next time I will try. ..tanx

    Reply
  28. Priya Ramkumar

    July 25, 2017 at 10:37 am

    I tried this kuzhambu and it tasted good. Nice variation from the usual kathrika kara kuzhambu I prepare. Thanks for the recipe

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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