Serves: 2

Brinjal - 5
Small onion - 6 (cut into two)
Tomato - 1 (chopped finely)
Garlic clove - 3 (roughly chopped)
Curry leaf - 3-4 (roughly chopped)
Sesame oil - 3 tbsp
Tamarind - 1 tbsp
Turmeric powder - 1 tsp
Red chili powder - 1 tbsp
Vadagam - 1 tsp
Water - as required
Salt - as required


  1. Soak tamarind in one cup of  warm water and keep aside.
  2. Cut slits in the brinjal, but make sure to keep as whole piece.
  3. Heat oil in a deep pot.
  4. Add vadagam and wait for it to crackle.
  5. Add onion, garlic, and curry leaves. Add little salt to speed up cooking process. Fry well until raw smell goes. Should take 2-3 mins
  6. Add turmeric and red chili powder. Add a few spoonful of water to make sure powders don’t burn. Fry until raw smell goes. Should take 1-2 mins
  7. Add tomato and salt as required. Fry well until tomato becomes mushy and oil starts to seep out. Should take 5-6 mins.
  8. Add the brinjal and fry well till outer layer turns brown. Add a few tsp of oil if it looks too dry. This will stop the kuzhambu from having a slimy feel. Fry for 4-5 mins.
  9. Add a half cup of water and mix until well combined. Taste and add salt as required.
  10. Keep heat on medium-low, cover pot and cook until brinjal becomes soft. Should take 7-10 mins.
  11. Mash the soaked tamarind with the water well until fully combined.
  12. Add tamarind water to pot little by little. mix and taste until required sourness is obtained. The kuzhambu is supposed to be a little sour.
  13. Keep heat on high and boil for 2-3 mins. The kuzhambu should not be watery.
  14. Remove from heat and serve hot with rice.