Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Ennai Kathirikkai Kuzhambu – Spicy Brinjal Curry

Ennai Kathirikkai Kuzhambu or Kulambu is a delicious South Indian gravy prepared by frying brinjal or eggplant which is then cooked in a tangy and spicy gravy. You can serve it with rice, idly/dosa.


  • Small or medium size brinjal or eggplants – 7 or 8
  • Small onions or shallots – 8
  • Tomato – 1
  • Garlic pods – 4
  • A few curry leaves
  • Mustard seeds – 1tsp
  • Urad dal – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Fennel seeds – 1/2 tsp
  • Methi seeds (Fenugreek) – 1/4 tsp
  • Sesame seeds – 1 tsp
  • Dried red chilies – 4
  • Turmeric powder – 1/4 tsp
  • Sambar powder – 2 tbsp
  • Tamarind juice – 1 and 1/2 cups (extracted from a small lime size of tamarind)
  • Salt to taste
  • Oil – 2 tbsp (preferably sesame oil)

Masala to grind:

  • Coriander seeds – 1 tsp
  • Frozen or fresh shredded coconut – 2 tbsp

 Method of Preparation:

  • Wash brinjal and wipe dry.
  • Cut the stem off and slit brinjal into 4 keeping the bottom portion in tact.
  • Coat brinjal with oil and transfer it to a microwave safe bowl. Sprinkle some water and microwave it on high for 3 to 4 minutes or until brinjal becomes soft. Alternatively, fry the slit brinjal in 1/4 cup of oil until it becomes tender and cooked. Keep the brinjals aside.
  • Heat oil in a heavy bottomed pan and add mustard seeds.
  • When it splutters add cumin seeds, fennel seeds, methi seeds, urad dal, curry leaves, sesame seeds, pressed garlic and red chilies. Saute for a couple of minutes.
  • Add onions and saute with a little salt until it becomes translucent.
  • Add chopped tomatoes and cook until soft. Add turmeric powder, sambar powder and saute for 2 to 3 minutes over medium heat.
  • Add fried brinjal and gently mix well and then add tamarind juice with 1/2 cup of water..
  • Bring it to a boil over medium heat for 6 minutes.

  • In between heat a few drops of oil in a separate pan and roast coriander seeds. Add coconut and turn off the heat.
  • Let it cool and grind it to a fine powder.
  • Add this to the pan along with one more cup of water and salt.
  • Cook for 5 to 10 minutes until oil starts oozing out. Turn off the heat.
  • Ennai Kathirikkai Kuzhambu is ready. Serve hot with rice.


One Comment

  1. thanks much! great recipe and so easy!