Brinjal Pepper Kuzhambu is a delicious and flavorful South indian curry made with brinjal (eggplant) and black pepper, perfect for pairing with steamed rice or dosas. The combination of brinjal with the spice of black pepper, tempered with traditional South indian spices, makes for a comforting and aromatic dish. This recipe is not only tasty but also has a warm, slightly spicy kick, making it ideal for cold weather or to add a bit of zing to your meal!

Ingredients:

For the Kuzhambu (Curry):

· Brinjal (Eggplant) – 4-5 small or medium-sized (preferably purple or green variety)

· Black pepper – 1 1/2 tsp (freshly ground for best flavor)

· Tamarind pulp – 1 tbsp (or 1 small lemon-sized ball of tamarind soaked in warm water)

· Tomato – 1 (medium-sized, chopped)

· Onion – 1 (medium-sized, finely chopped)

· Garlic – 5-6 cloves (crushed)

· Curry leaves – 1 sprig

· Coriander leaves – for garnish (optional)

For the masala Paste:

· Toor dal (Yellow lentils) – 1 tbsp

· Chana dal (Bengal gram) – 1 tbsp

· Black peppercorns – 1 tsp

· Cumin seeds – 1/2 tsp

· Fennel seeds – 1/2 tsp

· Dried red chilies – 2 (adjust to spice preference)

· Grated coconut – 2 tbsp (optional, for richness)

· Tamarind paste – 1/2 tsp (optional, for additional tang)

For Tempering:

· Oil – 2 tbsp (preferably sesame oil or vegetable oil)

· Mustard seeds – 1/2 tsp

· Fenugreek seeds – 1/4 tsp

· Hing (asafoetida) – 1/4 tsp

· Curry leaves – a few leaves

Instructions:

Step 1: Prepare the masala Paste

1. Roast the dals and spices: In a pan, dry roast the toor dal, chana dal, black pepper, cumin seeds, fennel seeds, and dried red chilies on low heat until they turn golden brown and release a nutty aroma (about 3-4 minutes).

2. Grind into a paste: Let the roasted mixture cool, and then grind it into a smooth paste by adding a little water. If you're using grated coconut, add it while grinding to make the paste rich and creamy. Set this masala paste aside.

Step 2: Cook the Brinjal

1. Cut the brinjals: Wash and cut the brinjal into small cubes or slits (if you prefer to stuff them with the spices). If you're using small eggplants, you can also make criss-cross cuts.

2. Cook the brinjal: Heat 1 tbsp of oil in a pan. Add the brinjal pieces and sauté them for about 4-5 minutes until they soften and turn slightly golden. Set them aside.

Step 3: Prepare the Kuzhambu

1. Tempering: In the same pan, add 1 tbsp of oil. When hot, add the mustard seeds and let them splutter. Then add fenugreek seeds and sauté for a few seconds. Add curry leaves and a pinch of hing.

2. Sauté onions and garlic: Add the finely chopped onions and sauté until they turn golden brown. Add the crushed garlic and sauté for another minute until aromatic.

3. Add tomatoes: Add the chopped tomatoes and cook until they soften and become mushy.

4. Add masala paste: Now, add the ground masala paste into the pan and sauté for a couple of minutes, letting the flavors blend.

5. Add tamarind pulp and water: Add the tamarind pulp and 2 cups of water. Stir to combine. Bring this mixture to a boil and let it simmer for 5 minutes.

6. Add cooked brinjal: Add the sautéed brinjal pieces into the curry. Stir gently to coat the brinjal with the gravy. Let it simmer on low heat for about 10-15 minutes so the flavors meld together.

7. Add seasoning: Add salt to taste and freshly ground black pepper. Adjust the spice level based on your preference. If you like it tangier, you can add a bit more tamarind pulp or a pinch of tamarind powder.

Step 4: Final Touch

1. Once the curry thickens and the brinjal pieces are well-cooked, turn off the heat. Garnish with fresh coriander leaves and a few more curry leaves.

2. Serve your Brinjal Pepper Kuzhambu hot with steamed rice, idli, or dosas.

Tips:

· You can adjust the amount of black pepper based on how spicy you prefer the dish. Freshly ground black pepper enhances the flavor and aroma.

· If you like a thicker consistency, you can reduce the amount of water or cook the curry longer.

· Coconut in the paste makes the gravy rich and creamy, but if you're looking for a lighter version, you can skip it.

Why You'll love This brinjal Pepper Kuzhambu:

· Spicy and Tangy: The brinjal soaks up the tangy tamarind and the heat from black pepper, creating a mouthwatering balance.

· Healthy and Nutritious: brinjal is rich in fiber and antioxidants, making this curry both tasty and good for you.

· Perfect with Rice: This dish pairs perfectly with plain rice or any South indian breakfast items like idlis and dosas.

Enjoy the warmth of Brinjal Pepper Kuzhambu on a rainy day or as a hearty meal any time of year!

 

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.

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Kokila Chokkanathan

05/10/2025 08:26 AM