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Kara Kuzhambu Recipe, Brinjal Kara Kuzhambu Recipe

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4.8 from 4 reviews

Brinjal Kara Kuzhambu Recipe. Recipe for Spicy South Indian Tamilnadu Kara Kuzhambu. Spicy tamarind stew.

  • Total Time: 20 mins
  • Yield: 6 servings 1x



Main Ingredients

  • 1 tablespoon sesame oil
  • 1/4 teaspoon fenugreek seeds (vendhayam)
  • 2 sprigs curry leaves
  • 6 cloves garlic
  • 2 medium sized onion, diced
  • 2 ripe tomatoes, diced
  • 2 inch tamarind or 3 Tablespoon homemade tamarind paste
  • 2 teaspoon sambar powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon jaggery
  • 67 brinjal, cut into big pieces
  • 3/4 cup Water

To make into a paste

  • 1/4 cup fresh shredded coconut
  • 1 teaspoon fennel seeds (sombu)
  • 1/2 cup Water


  1. Heat sesame oil in a pressure pan until hot. Add in the fenugreek seeds (vendhayam), curry leaves and garlic cloves. Fry for a minute.
  2. Then add in the diced onion and tomatoes. Fry for a minute more.
  3. Add in the sambar powder, turmeric powder and salt. Add in the tamarind paste and jaggery. Add in the brinjal and water.
  4. Take a mixie jar and grind the coconut and fennel seeds (sombu) with water to a fine paste. Add it to the pan.
  5. Cover the pressure cooker and cook for 2 whistles.
  6. Switch off the flame and wait for the pressure to release. Serve the Kaara kuzhambu hot with rice.


If using fresh tamarind,
Soak the tamarind in 3/4 cup water for 20 minutes. Crush between hands to make pulp. Then use it in the recipe. Do not add extra water.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu
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