Updated on by Raks Anand 24 Comments
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Brinjal pepper kuzhambu is one of the best recipes I learnt from my mom. This is my bro’s favourite recipe too!
If my mom makes this, she won't be left with any gravy in the bowl for herself, poor her. We eat twice and empty the bowl!!
That much flavourful and a spicy treat! Do try it yourself to taste this gravy, it is quite different from the usual pepper kuzhambu recipes you find everywhere!
Method
- 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.
2. Roast all the ingredients under the roast and grind table ,in a hot kadai ,one by one till nice aroma rises.
3. Grind to a coarse powder.
4. In the same kadai add the oil and fry brinjal till it turns its color as shown in the picture.Keep it aside.
5. 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.
6. Boil till the brinjal gets cooked and lastly add the ground powder slowly and stir well.
Boil till thick and have it hot with rice and ghee on top of it!
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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.
Course Main Course
Cuisine South Indian
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Author Raks Anand
Servings 3 people
Cup measurements
Ingredients
- 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
Instructions
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.
Notes
- 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!
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Reader Interactions
Comments
Spices N Aroma
Hi Rak
I just loved your recipe... quite easy and well written... but brinjals are always the last veg I would chose..but i guess its gravy would be hot n spice..looks really yummy!!!Reply
Divya
Nice step-wise procedure... very clear and beautifully explained.
Reply
Sukanya
Excellent step-by step explanation along with pictures, its easy to follow. Looks yummy.
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Purnima
Rajeswari, the brinjal in gravy wt pics n directions is marvellous!
Thanks for ur wishes at my space! Hv a great week!Reply
Vidhya
This is so good and yummy. Will try this kozhambu once. Thanks for visiting my blog. Why dont you join foodbuzz publisher program. If interested mail me to [emailprotected] will send u the referral letter.
Reply
Kitchen Flavours
Wow looks yummy. I love the tabular way of writing posts. Looks neat and clean.
Reply
Cynthia
My mom would love this dish.
Reply
Prema Sundar
Dont need to read the recipe at all. ur step by step tells everything. nics pics and nice recipe.
Ur kozhukattais too look very nice.Reply
Laavanya
Kuzhambu colour is great and the brinjals must be so well soaked in the gravy & tasty.
Reply
Sireesha
Love brinjal made any way.Nice step by step procedure.Looks yummy and tempting.I am felling hungry now.
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Usha
I just happened upon your blog while blog hopping,you have a wonderful blog.loved this Kuzhambu recipe,will definitely try it soon 🙂
Reply
Seena
I always drool over these TN specialities.. 😛
Reply
Madhuram
Brinjal is my mother's favorite vegetable. I think she would love this one.
Reply
Animisha
Hey Rak's
What is kulambu?
Am confused.
Do you know what you call in Telugu?
Is it like Pulusu or daal?
Brinjal is my hot favorite.Reply
Recipe world
Nice recipe dear..I never tasted any type of Kuzhambu yet! Will try this one for sure!
Reply
vidhas
Brinjal is my favourite vegetable. favourful kulambhu. Awesome clicks.
Reply
Sowmya
pepper kuzhambu looks fantastic!nice step by step pics..your version is different from mine ..will try this for sure!
Reply
samantha
Going to try this kulumbhu today along with your raw banana dry curry
Reply
foodielover
Hi.. i must admit...guessam almost staking your blog.;-) lol!. You have a great blog with awesome recipes. This one has been one ofmy fav one. V love indian food and ur blog is a one stop place for me. Thanks for great recipes....will keep coming;-)
Nina
Thefoodielovers.comReply
foodielover
Oops i meant stalking;-)
Reply
Manasa Jain
hi Raji...
Must say that your website is a Perfect place to find wonderful South indian dishes... thanks for sharing your wonderful recipes with us....
Reply
harini
hi raks just now made this kulambu.yet to eat.nice aroma...bored of cooking regular sambar and vatha kulambu.so searching for something in ur site.and after reading ur description wanted to make this.thanks to u and to ur mom.
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Sunil Kumar
Its very nice & simple recipe with image . thanks ran
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Gomathy Rajkumar
Hi raks i tried the kuzhambu last week everyone love it today i am making again thanks for the dish it very simple and authentic
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