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Ennai Kathirikai Kuzhambu | Brinjal Kulambu

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Course: Kulambu
Cuisine: Indian
Author: Vidya srinivasan


  • Eggplant/Brinjal/Aubergine- 12 preferably small brinjal, since I didn't have them, used medium-sized
  • Tamarind water - 3 cups extracted from lemon sized tamarind
  • water - 1/2 cup
  • Salt - as needed

Spice Powder:

  • Channa dal - 1 tbsp
  • Coriander seeds/Dhania -1 tbsp
  • Urad dal - 1 tsp
  • Red chillies - 4 Adjust according to your spice level
  • jaggery big piece
  • Black Sesame seeds - 1/2 tsp
  • Fenugreek - 1/8 tsp
  • Rice - 1/4 tsp
  • Pepper - 1/2 tsp
  • Asafoetida/hing - a generous pinch

To Temper:

  • Mustard seeds -1/2 tsp
  • Fenugreek - 1/8 tsp
  • Curry leaves - one spring
  • Sesame Oil - 3 tablespoon + 1/2 tbsp


  • Soak tamarind and extract the juice
  • Cut brinjal and soak them in water with a little salt
  • Dry roast the ingredients mentioned under spice powder till they turn aromatic and changes color
  • Turn off the stove and let everything cool
  • Grind the kuzhambu powder
  • Discard the stem and cut like a cross
  • Furthermore carefully stuff the Eggplant with the ground spice powder and save the rest of the powder
  • In a wide pan add 3 tablespoon oil and heat
  • Once the oil turns hot add the items under 'to temper' and let it splutter
  • Add the stuffed brinjals and cook on low flame for around 2 - 3 minutes sauteeing occasionally till the brinjal skin color changes and starts to shrink
  • Add tamarind extract, the remaining spice powder, water, and salt for kuzhambu
  • Cook for 15 minutes, mixing the occasionally
  • Add jaggery, hing, and 1/2 tablespoon oil and cook for 10 more minutes. Serve the Kuzhambu with Rice and any poriyal or kootu


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  1. Adjust the chilli according to your spice
  2. I have stuffed brinjal with a dry powder instead you add little water and make the stuffing
  3. Use a little powder for the stuffing and save the rest for kuzhambu
  4. Add tamarind water after brinjals turn slightly brown 
  5. Cook the kuzhambu for 25 minutes for the best flavor
  6. Little jaggery gives a nice flavor to the kuzhambu
  7. Kuzhambu stays good for 2-3 days depending on your weather condition
  8. You can saute and add onion and tomatoes for extra flavor
  9. Use sesame oil for the best flavor 
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