Kathirikai Puli Kuzhambu, a flavorful and tangy tamarind-based gravy, is a classic accompaniment to rice. This traditional Tirunelveli-style kuzhambu is made with tender brinjals, freshly ground coconut, and shallots, creating a delicious and aromatic dish. Below, you’ll find a detailed recipe with step-by-step instructions.
There are countless variations of this kuzhambu, but this particular version is a staple in many Tamil Nadu households. I learned this recipe from a friend in Tirunelveli, and what sets it apart is the freshly ground masala, which enhances the depth of flavor.
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During my visit to my friend’s home, this kuzhambu was part of an elaborate meal, and I instantly fell in love with its taste. Whether it was the tender brinjals or the coconut-infused masala, I knew I had to bring this recipe home. I immediately got the details and asked my mom to make it—and from that moment, this variation became a regular in our kitchen.
I’ve often mentioned on my blog that I prefer kuzhambu varieties over sambar, especially since they pair wonderfully with rice. Kathirikai Puli Kuzhambu (pronounced ku-lam-bu) literally translates to “aubergine tamarind gravy.” The dish features brinjals simmered in a tangy tamarind sauce with a unique blend of spices and a fresh coconut-cumin-shallot paste, adding an irresistible aroma and taste. If you’re a fan of kuzhambu, be sure to check out some of my other favorite recipes as well. Now, let’s dive into this recipe!
Ingredients required
Main Ingredient:
- Tender brinjals – Small, tender brinjals work best as they absorb the flavors beautifully. You can use purple, green, or graffiti brinjals. Alternatively, this kuzhambu can also be made with drumsticks, okra, pumpkin, or Brussels sprouts.
Spice Pastes:
- First paste: Ground coconut and rice flour
- Second paste: Cumin seeds and shallots
Other Key Ingredients:
- Tamarind: I use homemade tamarind paste, but tamarind pulp works too. If using pulp, soak a lime-sized piece in water and extract the juice.
- Spices: Red chili powder, coriander powder, and turmeric powder
- Tempering Ingredients: Gingelly (sesame) oil, mustard seeds, fenugreek seeds, asafoetida, and curry leaves
- Other essentials: Salt and water
Check the recipe card for precise measurements.
Dietary Specifications:
Vegetarian & Vegan – This dish is completely plant-based.
Gluten-Free – Use gluten-free asafoetida or skip it.
Nut-Free – No nuts are included in the recipe.
How to serve this puli kuzhambu
You can enjoy this puli kuzhambu with hot rice or millet with a dollop of gingelly oil and enjoy it with fryums, mild kootu like cabbage kootu, or potato or ivy gourd curry.
How to make kathirikai puli kuzhambu
- Wash and slit the brinjals as done for ennai kathirikai—no need to trim the edges.
- Peel the shallots and grind them with cumin seeds and a little water. Set aside.
- Coarsely grind coconut with rice flour using about 2 tbsp of water. Set aside.
- If using tamarind pulp, soak it in water and extract 2 cups of juice. If using tamarind paste, mix 1 tbsp with 2 cups of water. Also, mix the red chili powder and coriander powder in the tamarind water.
- Heat oil in a kadai. Add mustard seeds, fenugreek seeds, and asafoetida. Once the mustard seeds splutter, add curry leaves and sauté for 30 seconds. Reduce the heat to medium-low and add the shallot-cumin paste along with turmeric powder. Cook until the raw aroma disappears (about 7–8 minutes).
- Add the brinjals, drizzle some water, cover, and cook for about 5 to 8 minutes until tender, ensuring they are well coated with the masala.
- Pour in the tamarind water mixed with spices and salt.
- Cook until the brinjals are soft.
- Once it starts boiling and the brinjals are soft, stir in the ground coconut paste and let it simmer for 2–3 minutes.
- Add cilantro, bring it to a gentle boil, and turn off the heat.
That’s it! Your delicious kathirikai puli kuzhambu is ready to be served hot with rice.
Recipe Notes
- The original recipe calls for one heaped tbsp of chili powder, but I prefer a milder spice level and use only 2 tsp. Adjust as per your taste.
- Salt can be modified to suit your preference.
- You can substitute brinjals with drumsticks, okra, or pumpkin.
- No additional tomatoes or onions are needed, but if adding them, adjust the tamarind quantity accordingly to balance the tanginess.
More kuzhambu recipes
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📖 Recipe
Kathirikai Puli Kuzhambu
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp = 5ml;
- 10 brinjals small aubegine. Approx 270 grams
- 3 tbsp gingelly oil
- 1 tsp mustard seeds
- ¼ tsp asafoetida
- 1 tsp fenugreek seeds
- ½ tsp turmeric powder
- 2 tsp red chili powder heaped
- ½ tsp coriander powder
- 2.25 tsp salt
- 2 cups water
- 1 tbsp tamarind paste If using tamarind pulp, small lemon-sized
- 10 curry leaves
To Grind
- 5 shallots. Approx 60 grams
- 1 tbsp cumin seeds
- ¼ cup water
For coconut paste
- ¼ cup coconut grated
- ½ tsp rice flour
- 2 tbsps water
Instructions
- Wash and slit the brinjals as done for ennai kathirikai—no need to trim the edges.
- Peel the shallots and grind them with cumin seeds and a little water. Set aside.
- Coarsely grind coconut with rice flour using about 2 tbsp of water. Set aside.
- If using tamarind pulp, soak it in water and extract 2 cups of juice. If using tamarind paste, mix 1 tbsp with 2 cups of water. Also, mix the red chili powder and coriander powder in the tamarind water.
- Heat oil in a kadai. Add mustard seeds, fenugreek seeds, and asafoetida. Once the mustard seeds splutter, add curry leaves and sauté for 30 seconds. Reduce the heat to medium-low and add the shallot-cumin paste along with turmeric powder. Cook until the raw aroma disappears (about 7–8 minutes).
- Add the brinjals, drizzle some water, cover, and cook for about 5 to 8 minutes until tender, ensuring they are well coated with the masala.
- Pour in the tamarind water mixed with spices and salt.
- Cook until the brinjals are soft.
- Stir in the ground coconut paste and let it simmer for 2–3 minutes.
- Add cilantro, bring it to a gentle boil, and turn off the heat.
- That's it! Your delicious kathirikai puli kuzhambu is ready to be served hot with rice.
Notes
- The original recipe calls for one heaped tbsp of chili powder, but I prefer a milder spice level and use only 2 tsp. Adjust as per your taste.
- Salt can be modified to suit your preference.
- You can substitute brinjals with drumsticks, okra, or pumpkin.
- No additional tomatoes or onions are needed, but if adding them, adjust the tamarind quantity accordingly to balance the tanginess.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Originally posted in 2016, this recipe has now been updated with a recipe card, fresh images, and nutritional details.
I love Kuzambhu ! Long time back had it at a lunch in a South Indian home. It is such a delicious curry that is hard to forget.
Now looking at these pictures and reading about it, makes me want to eat it. And yes in a typical traditional South Indian Home. .
:-) :-) Thanks Vaishali.
I can virtually smell this aromatic kuzhambu vidhya. Using two different yet complimentary pastes to enhance the flavour of the kuzhambu is brilliant
Yes absolutely. Thanks much
Can almost smell the aroma of all those south indian spices…So flavorful & lip-smacking, Vidhya!
Thanks a lot Suja. :-)
Lipsmacking puli kuzhambu,can survive for many days with this kuzhambu.
Me too. Thankooo Priya.
Fantastic way to cook these brinjals..must have been so lip smacking!
Yup Thanks Valli. :-)
Love those blend of spices with eggplant Srividhya. I have to try it soon:)
Thanks Amara.
I’m not an eggplant person but looks like a flavorful gravy
;-) ;-) Thanks Mir..
What a delicious looking eggplant curry Vidhya. Coconut masala sounds sooooooo yummy!!
Thanks Pavani. :-)
Such a wonderful and delicious looking curry you got there!!
Thanks Smruti. :-)
The curry looks awesome
Thanks a lot :-)
Gravy looks very good. This is similar to pulusu that we make in Telugu cuisine.
Thanks Usha. :-)