Kathirikkai Murungaikkai Kaara Kuzhambhu/Eggplant and Drumstick in A Tangy Tamarind Sauce

For the second day of everyday lunch/dinner,I have a kuzhambhu with eggplant and drumstick.As a part of our everyday meal,I make some type of kuzhambhu once in a week. So sharing a recipe of yet another finger licking kuzhambhu.This kuzhmabhu is a village style preparation and I noted it from one of my aunt.

It is a hearty and delicious dish that tastes heavenly with rice along with a generous dollop of ghee.The highlight of the kuzhambhu is the final tempering added with shallots and curry leaves.
Original recipe had shallots for the gravy too but due to unavailability of shallots,I used it only for the tempering.Do try this recipe if you are an eggplant lover and looking for some kuzhambhu variety.

                                                   Kathirikkai Murungaikkai Kaara Kuzhambhu

   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 30 minutes
   Serves ~ 4(generously)


Baby eggplants/kathirikkai
4-5 (sliced lengthy)
10 (2 inch pieces)
5-6 cloves(sliced)
Onion(finely chopped)
1 medium size
Tomato(finely chopped)
1 medium size
a big gooseberry size
Turmeric powder/manjal podi
1/4 tsp
Sambar powder
1/2 tsp
Red chilly powder/milagai podi
1.5 tsp
Coriander powder/dhaniya podi
1.5 tbs
2 tbs
1.5 tsp
Curry leaves /karivepillai
1 sprig
3 tbs

 For Tempering

Mustard seeds/kadugu
1 tsp
Fenugreek seeds/vendhayam
1/8 tsp
Fennel seeds/sombu
1/4 tsp
Shallots/chinna vengayam
4-5 (finely chopped)
  •  Soak the tamarind in a cup of water and extract the juice and keep it aside .
  • Heat around 2 tsp of  oil in a pan.To this add the chopped onion and garlic,saute it till transparent.Add in the chopped tomato and cook it till mushy.Now goes in all the spice powders and grated coconut.Give it a mix and cook it for a minute.Put off the flame and grind it to a very fine paste after cooling.
  • Now in the same pan add 1/2 cup of water and to this add the drumstick pieces  along with a pinch of salt.Cook it till its halfway done,now add the sliced eggplants and cook it for a minute.At this stage add in the tamarind water and let it cook for one boil.Add in the ground paste and salt.
  • Mix everything well and adjust the consistency with water. Let it cook in a medium flame for 10 minutes or till the raw smell disappears.
  • Meanwhile in a small pan heat the remaining oil and do the tempering with the ingredients given.Saute the chopped shallots and add the  curry leaves.
  • Pour the tempering to the boiling kuzhambhu and let it simmer for couple of minutes.Put off the flame,once the oil starts floating.
  • Serve it along with rice and poriyal or kootu.

      • Do not compromise on the quantity of the oil.
      • Since I used the home grown baby eggplants and halved it,instead of slicing it.
      • Lentil based poriyal or kootu would be the beast accompaniment for this kuzhambhu.
      • The spices given is for a medium spice level.Alter it according to personal preference.



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      Just looking at the picture, I can get the smell of that kuzhambu... so creamy and thick, and amazing flavors!

      Eggplant and drumstick is a very interesting combo. Nice pictures and presentation.

      Interesting pairing of the vegetables. The gravy looks very tempting.

      Kathirikkai and murungakai are the best veggies to make kara kuzhambu and it's our favorite too. Looks awesome and very appealing too.

      I love this dish and your presentation makes it even more appealing!

      wow dish looks so amazing and you have styled the photos so beautifully

      I dont mind inviting myself to your place if you serve this lipsmacking kuzhambu. Definitely a fingerlicking goodness tangy gravy.

      Eggplants could be that glamorous! Lovely pics and a delicious finger licking gravy

      I love eggplants in any form and this gravy looks absolutely stunning and ofcourse must be delicious too.

      I really like what you describe, good to know such things.Good to know such things, sometimes they can be useful.Very useful stuff here you describe.

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