• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Side Dishes » Sambar, Rasam and Kuzhambu

Published: Aug 8, 2013 · Modified: Jan 11, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Kathirikkai Kaara Kuzhambu - Spicy Brinjal Kaara Kuzhambu

Jump to Recipe

Kathirikkai Kaara Kuzhambu is a spicy, tangy and delicious dish which accompany well with hot rice. This Brinjal Kaara Kuzhambu uses vinegar which is not quite often used in Indian Cooking.

Kathirikkai kaara Kuzhambu in a pan

Eggplants are in overload in our backyard. So for the past couple of weeks, I have been making eggplants almost every other day. I usually freeze the produce that grows in our backyard and use it throughout the year.

Eggplant is one vegetable that I hesitate to freeze as such. I have to either make eggplant patties to make eggplant parmigiana or I have to roast the eggplants and take its pulp out to freeze. This pulp I use in making Baingan ka bharta or to make kathirikkai thuvayal.

This year though I decided to use my imagination and come up with several dishes to make without repetition to use the eggplants. This recipe for the Kathirikkai kaara kuzhambu has been in my recipe book for a long time.

Sign up to my newsletter

I think I wrote this Brinjal Kaara Kuzhambu recipe down from one of the TV shows. I have made it few times and it turns out to be a pretty good dish. It is spicy, tangy and delicious with hot rice.

One more new thing about the recipe is that it uses vinegar. I have never made any other Indian kuzhambu using vinegar, so this was quite new to me.

If you are looking for more recipes to make with eggplant, then you have to absolutely try this Kathirikkai Podi curry made with freshly ground spices. And when you are at it, do check the Dahi Baingana recipe, which has egpplant in yogurt.

Kathirikkai kaara Kuzhambu %%

Preparation time – 15 mins
Cooking time – 40 mins
Difficulty level – easy

Ingredients to make Kathirikkai Kaara Kuzhambu – serves 6

  • Kathirikkai/eggplant/brinjal – about 3 cups chopped
  • Onions – 2 (chopped)
  • Tomato – 3 (chopped)
  • Thick tamarind water – 1 cup
  • Ginger Garlic paste – 1 tbsp
  • Green chilies – 3
  • Chili powder – 2 tsp
  • Dhania/coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Oil – 4 tbsp
  • Vinegar – 2 tbsp
  • Salt – to taste
  • Karuvepillai/curry leaves – few

Fry and grind together –

  • Menthiyam/fenugreek seeds – 1 tsp
  • Ellu/white sesame seeds – 1 tsp
  • Jeeragam/cumin seeds – 1 tsp

To season –

  • Kadugu/mustard seeds – 1 tsp
  • Menthiyam/fenugreek seeds – 1 tsp
  • Jeeragam/cumin seeds – 1 tsp
  • Pepper corns/milagu – 1 tsp
Kathirikkai kaara Kuzhambu in a pan with spoon

Procedure to make Brinjal Kaara Kuzhambu -

  • Soak a large lemon size ball of tamarind in hot water and squeeze out the extract and keep aside.
  • Fry the ingredients mentioned (menthiyam, jeeragam and sesame) together and grind it into powder once cooled.
Lentils in a pot
Blended lentils
  • Heat a sauce pan and add oil. Once the oil heats add the ingredients mentioned under seasoning and fry for a minute.
Frying the ingredients
  • Now add the chopped onions along with turmeric powder and sauté for about 5 mins. Now add the ginger garlic paste and fry for couple of minutes more.
Adding the other ingredients
  • Next add the chopped eggplant and sauté for about 5 mins or until slightly softened.
Cooking more
  • Next add the tomatoes, green chilies, dhania powder, chili powder and salt. Mix everything well and fry for 5 more minutes.
Adding tomatoes and spices
  • Now add the tamarind extract and vinegar. If the kuzhambu appears too thick, add about ½ cup of water and let it boil. Add the curry leaves too at this stage.
Adding water
  • Let the mixture boil for about 15 minutes or until the raw smell goes. Now add the ground powder and let it come to a boil once.
  • Turn off the flame and serve hot with rice.
Kathirikkai kaara Kuzhambu is ready

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Kathirikkai Kaara Kuzhambu in a Pan

Kathirikkai Kaara Kuzhambu – Brinjal Kaara Kuzhambu

Kathirikkai Kaara Kuzhambu is a spicy, tangy and delicious dish which accompany well with hot rice. This Brinjal Kaara Kuzhambu uses vinegar which is not quite often used in Indian Cooking.
No ratings yet
Print Pin Rate
Course: Breakfast, Lunch Recipes
Cuisine: Asian, Indian, South Indian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 173kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan

Ingredients

  • 3 cups Kathirikkai/eggplant/brinjal Chopped
  • 2 Onions chopped
  • 3 Tomato chopped
  • 1 cup Thick tamarind water
  • 1 tbsp. Ginger Garlic paste
  • 3 Green chilies
  • 2 teaspoon Chili powder
  • 2 teaspoon Dhania/coriander powder
  • ½ teaspoon Turmeric powder
  • 4 tbsp. Oil
  • 2 tbsp. Vinegar
  • Salt – to taste
  • Few Karuvepillai/curry leaves

FRY AND GRIND TOGETHER –

  • 1 teaspoon Menthiyam/fenugreek seeds
  • 1 teaspoon Ellu/white sesame seeds
  • 1 teaspoon Jeeragam/cumin seeds

TO SEASON –

  • 1 teaspoon Kadugu/mustard seeds
  • 1 teaspoon Menthiyam/fenugreek seeds
  • 1 teaspoon Jeeragam/cumin seeds
  • 1 teaspoon Pepper corns/milagu

Instructions

  • Soak a large lemon size ball of tamarind in hot water and squeeze out the extract and keep aside.
  • Fry the ingredients mentioned (menthiyam, jeeragam, and sesame) together and grind it into powder once cooled.
  • Heat a saucepan and add oil. Once the oil heats add the ingredients mentioned under seasoning and fry for a minute.
  • Now add the chopped onions along with turmeric powder and sauté for about 5 mins. Now add the ginger-garlic paste and fry for a couple of minutes more.
  • Next, add the chopped eggplant and sauté for about 5 mins or until slightly softened.
  • Next add the tomatoes, green chilies, dhania powder, chili powder, and salt. Mix everything well and fry for 5 more minutes.
  • Now add the tamarind extract and vinegar. If the kuzhambu appears too thick, add about ½ cup of water and let it boil. Add the curry leaves too at this stage.
  • Let the mixture boil for about 15 minutes or until the raw smell goes. Now add the ground powder and let it come to boil once.
  • Turn off the flame and serve hot with rice.

Nutrition

Calories: 173kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 348mg | Fiber: 5g | Sugar: 11g | Vitamin A: 719IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Classic American Breakfast – Pancakes and Hash Browns
Paneer Pulao | Paneer Fried Rice Recipe »

Reader Interactions

Comments

  1. Arthy shama says

    August 10, 2013 at 10:26 am

    Looks great and like the colour, appetizing too 🙂

    Reply
  2. Sona S says

    August 09, 2013 at 5:50 am

    Delicious and spicy kuzhambu.

    Reply
  3. Sona S says

    August 09, 2013 at 5:49 am

    Delicious and spicy kuzhambu.

    Reply
  4. megha singhal says

    August 09, 2013 at 2:04 am

    that look really nice. it goes in my recipe box for eggplant. and yes can i get some garden fresh eggplant 😉
    https://goodeatstostyle.blogspot.com/

    Reply
  5. divya says

    August 08, 2013 at 7:25 pm

    Delicious and mouthwatering

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!