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Tuesday, May 7, 2013

      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


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


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

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

  3. lovely dish and such mouth watering clicks

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

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

    2. Awesome. Thanks for sharing your recipe.

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

  6. This comment has been removed by the author.

  7. awesome recipe....Very interesting...

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

  9. nice interesting kuzhambu , looks delicious :)

  10. The Kuzhambu looks awesome Raji!!! Beautifully presented as well :)

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

  12. 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!


  13. 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!!!!!

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

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

  16. Looks very flavourful...yummy combo with rice!

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

  18. I tried this masala kuzhambu...wonderful.

  19. 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. .

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

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


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