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.
Brinjal Masala Kuzhambu Recipe
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
- 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]()
- Cool down and grind with a very small piece of cinnamon and water to a smooth paste.
![2-kuzhambu]()
- 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]()
- 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]()
- 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.
