Thursday 18 April 2013

Kathrikkai & Murungakkai Kaara Kuzambu/Brinjal & Drumsticks Gravy

There are different types kara kuzhambu made in our South Indian homes, each one has a distinct taste and flavor. I just love the combination of brinjal and drumsticks and it is very common in our house. I prefer to make all types of kuzhambus with gingely oil to get both the taste and the health benefits of it. 

Gingelly oil/Nalla ennai is cold pressed oil and has numerous health benefits. Cold pressed oils are produced through a  combination of grinding and low heat without any addition of chemicals. Gingelly oil is derived from sesame seeds, using this method. That is why I think it is named as “Nalla ennai” meaning “Good oil”. Try to incorporate ginglley oil as much as possible in your cooking… Check out other delicious South Indian -TamilNadu special Kuzhambu varieties here.

With that short note, let’s see how to make Kara kuzhambu with step by step photos…


4 or 5
2 (cut to 3 inch pieces)
1 finely chopped
Green Chillies
2 slit length wise
2 finely chopped
1 full pod
One lemon sized ball
Red chilli powder
2 tsp
Coriander powder
4 tsp
Turmeric powder
¼ tsp
As needed
Gingelly oil/Cooking oil
2 tbsp
Coconut grated
½ cup
Cumin seeds
¼  tsp
2 tbsp finely chopped

For Tempering

Mustard seeds
1/2  tsp
Cumin seeds
1/2 tsp
Methi seeds /Vendhayam
1/2 tsp
Urad dhal
½  tsp
Thoor dhal
½ tsp
Curry leaves


Soak the tamarind in water and get the extract and keep it aside.

In a kadai heat the oil, add mustard seeds after it splutters add the cumin seeds, methi seeds. When you get the nice aroma add the urad dhal, thoor dhal, curry leaves and sauté for 20 sec. Now add the onions, green chillies, garlic and sauté until it turns golden brown. Add the tomatoes and sauté until mushy.

Add the drumsticks and sauté for 20 to 30 sec, then add the red chilli powder, coriander powder, turmeric powder, salt and give a good stir. Now add the tamarind extract and let it boil for about 5-7 min or until all the raw smell goes off.

Now add the brinjal and let it all cook together. Meanwhile grind the grated coconut along with the cumin seeds and add it to the gravy. Let it boil until the brinjal gets cooked and finely garnish it with cilantro and switch off the stove. 

Before serving add just one tsp of gingely oil it gives a great taste and flavor to the kuzhambu.

Note: Brinjal cooks really fast so if added along with the drumsticks, they will just dissolve in to the gravy.

Yummy delicious kathrika & murungakkai kuzhambu is ready, just serve it white rice and appalam. It will be just breathtaking, not only rice it goes perfectly with idlis, dosas, rotis and what not…

Thank you for visiting my blog, please come back again for more traditional South Indian recipes….

Other South Indian Kuzhambu varieties that might be of your interest...

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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Until then I am signing off…


  1. Slurp, fingerlicking tangy kuzhambu,my favourite combo in kuzhambu.

  2. delicious kulambu,i have made it today,love it always.

  3. Delicious and tempting kuzhambu.. Absolutely love it.

  4. Hi priya, do u prepare brinjal stuffed with peanut crushed.....its a very popular dish in Andhra, but i don't remember the name. One of my college in office she brought it in her tiffin but couldn't explain the recipe to me.If u know the recipe shareit with us.
    Anyways, i find even this recipe of urs very Interesting :-)

    1. Sure Sushmitha, surely I will post it soon....

  5. Flavorful gravy! :)

  6. My fav combo in tangy kuzhambu,just love it!!

  7. கத்தரிக்காய் + முருங்கைக்காய் போட்ட வற்றல் குழம்பு என்றால் அது சூப்பராக ருசியாகத்தான் இருக்கும். அருமையாக பதிவிட்டு உள்ளீர்கள். பாராட்டுக்கள். பகிர்வுக்கு நன்றிகள்.

  8. Delicious kuzhambu.For me,with papad and rice,couldn't ask for more :)

  9. Slurpp.. Am drooling.. My fav & I like it with coconut as u have done here.. My mom usually makes without coconut & just tamarind which are not very inviting to me :D

  10. delicious dear...
    Thanks for linking with my event “Foodabulous Fest –April Month Series”

  11. hiish without using can make the dish without using cocunut.

    1. Yes sure Shruthi, just adjust the spices according to that...

  12. Lovely dish and thanks for linking with my SIC event.
    Ongoing events on Simply Tadka

    Foodabuous Fest: May Series
    Winner's Choice Giveaway

  13. V.tempting I love the texture.thank u I found new gravy for my weeks menu

    1. Thanks a lot Gomathy Clement for your comments, do check out other tempting and delicious recipes from my blog, keep visiting and keep encouraging.


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