In our everyday south Indian lunch menu, we commonly do not use masalas like cinnamon, fennel seeds etc.
So if I taste something with those, especially in such kuzhambu, dry curry etc, I just love it.
When I saw this kuzhambu in the cookbook mom gave, wanted to try it as I got so bored of my regular cooking.
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.
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 chana 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.
Enjoy hot with any of you favourite vegetable curry as accompaniment with rice. Top with ghee or sesame oil.
Recipe card
Masala kuzhambu recipe
Masala kuzhambu with brinjal, a flavorful tamarind base gravy with fresh ground masala. Perfect for steamed rice along with south Indian vegetable accompaniment.
Servings 3 people
Cup measurements
Ingredients
- 6 Brinjal
- 1 Onion
- 1 tablespoon Tamarind Indian gooseberry Sized
- ¼ teaspoon Turmeric
- 1.5 teaspoon Sambar powder
- 1 sprig Curry leaves
- Salt
To Roast & Grind
- 1 teaspoon Chana dal
- 1 teaspoon Coriander seeds
- ½ teaspoon Fennel
- ¼ inch Cinnamon A small piece
- ½ cup Coconut
To Temper
- 3 tablespoon Oil
- ¼ inch Cinnamon A small piece
- 1 Cardamom
- 1 Cloves
Instructions
- 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 chana 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.
- Add onion and fry until it turns brown here and there.
- After that, add the tamarind extract (total water 3 cups), salt, turmeric, sambar powder and the brinjal.
- 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.
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Wer SAHM
a very refreshing click with a lovely spread.... Brinjal kulambu looks hot n spicy.....
AparnaRajeshkumar
This wll well go with ur lunch menu 3 Such a apt dish 🙂 and who say no? to brinjal ? beautiful click !
Sayantani
lovely dish and such mouth watering clicks
Veena Theagarajan
super flavourful kuzhambu
Unknown
Why did u change vessels from the non-stick kadai to the glass bowl in the last picture? Sorry, curious!! 🙂
Raks anand
I had to prepare curry in the kadai (while the kuzhmabu boils)so let the gravy boil in the glass bowl.
CHITRA
Very nice. I like this kind of kuzhambu but sen don't.. i can only drool over this 🙁
Anu Shoj
wow very nice and yummy...one of my fav....
Anu's Healthy Kitchen - Raspberry Lemon Flower Cupcake
Shanthi
This comment has been removed by the author.
Shanthi
awesome recipe....Very interesting...
Srimathi Mani
Awesome meal you have prepared for your family. I have not used masala with eggplant to make a kozhambu. Will try it next time.
Aruna Manikandan
nice interesting kuzhambu , looks delicious 🙂
Nandita SS
The Kuzhambu looks awesome Raji!!! Beautifully presented as well 🙂
BAGIRATHI DEVI
Tempting
Vanamala Hebbar
Very nice kolombu
Shabitha Karthikeyan
I like this kind of flavorful gravies. Nicely done !!
Anonymous
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
Guru Prasad
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!!!!!
JEYASHRI SURESH
Very nice and interesting recipe with brinjals, cute clicks. Must taste yum with potato
Priya Srinivasan
Mouthwatering raji! !! I love brinjals a lot!!!! Will definitely try this out!!!
Sharmilee! :)
Looks very flavourful...yummy combo with rice!
Bob218
Awesome. Thanks for sharing your recipe.
maria
i have tried this out n it came out very well. thanks ma.....
punitha kandasamy
I tried this masala kuzhambu...wonderful.
Renuka Ambbarees
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. .
Raks anand
Keep boiling it until it thickens. Or you can add 1 tsp of rice flour while grinding coconut.
Renuka Ambbarees
Ok mam. .next time I will try. ..tanx
Priya Ramkumar
I tried this kuzhambu and it tasted good. Nice variation from the usual kathrika kara kuzhambu I prepare. Thanks for the recipe