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brinjal pepper kuzhambu
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Brinjal pepper kuzhambu recipe

Brinjal pepper kuzhambu is one of the best recipes I learnt from my mom. We call it ennai kathirikai kuzhambu as we cook brinjal by sauteeing in oil itself.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: South Indian
Servings: 3 people


  • 10 Brinjal
  • 1 teaspoon Tamarind Small gooseberry sized
  • 1 sprig Curry leaves
  • 2 tablespoon Oil

To roast and grind

  • 2 tablespoon Chana dal
  • 1 teaspoon Urad dal
  • ½ teaspoon Black pepper
  • 2 Red chilli
  • 3 tablespoon Grated coconut

To temper

  • ½ teaspoon Mustard
  • ½ teaspoon Urad dal
  • ½ teaspoon Chana dal
  • 1 teaspoon Oil
  • 1 pinch Asafoetida


  • Soak tamarind in hot water and extract the tamarind juice and keep aside.
  • Brinjal should be cut as shown and keep it immersed in water.
  • Roast all the ingredients under the roast and grind table, in a hot kadai, one by one till nice aroma rises.
  • Grind to a coarse powder.
  • In the same kadai add the oil and fry brinjal till it turns its color as shown in the picture. Keep it aside.
  • Add a teaspoon of oil/ghee and add the tempering items followed by curry leaves.
  • Then add the tamarind extract and required water ,salt and bring it to boil and then add the fried brinjal.
  • Boil till the brinjal gets cooked and lastly add the ground powder slowly and stir well.


  • You can adjust the coconut amount. The more you add, it becomes flavourful, the less you add, it becomes spicy!
  • Boil till thick and have it hot with rice and ghee on top of it!