Thursday, February 10, 2011

Kondakadalai Kathrikkai Masal Kuzhambu / Brinjal Channa Coconut Curry

This is one of my Mom's signature recipe n my favorite too :) This is a very flavorful n tasty kuzhambu which goes well with rice, chapathi, idly/dosa.

  1. Soaked channa 100gm 
  2. Brinjal/egg plant 5 no.s 
  3. onion 1 medium size (cut in length wise) 
  4. tomato     1(chopped) 
  5. green chili       3no.s 
  6. curry leaves     few
  7. chilli powder      1or 1 1/2 tsp
  8. coriander powder      2tsp 
  9. turmeric powder     1/4 tsp 
  10. curry masala powder     1tsp (optional) 
  11. ginger garlic paste     1tsp 
  12. Salt     to taste
  13. To Temper
  14. Oil     1-2 tbsp
  15. fennel seeds 1/2 tsp 
  16. mustard seeds 1/2 tsp 
  17. cloves 2no.s 
  18. cinnamon 1 small piece 
  19. bay leaf 1
  20. To Wet Grind
  21. khas khas/poppy seeds 1tsp(soak in hot water b4 grinding) 
  22. coconut 1/2cup (shredded) 
  23. dalia (optional) 1tbsp
  24. Fennel Seeds 1tsp 

  • First Grind coconut, dalia,poppy seeds,1tsp fennel seeds and keep aside. 
  • Heat oil in a pressure cooker ,add mustard seeds ..allow to splutter then add fennel seeds,clove,cinnamon and bay leaf and saute for few seconds. 
  • Add onions ,green chillies ,curry leaves and saute for few minutes.(sprinkle little salt while frying)
  • Then add ginger-garlic paste and fry till raw smell goes. 
  • Now add tomatoes and saute till it gets soft and add brinjal along with turmeric powder and 
  • Fry the brinjal nicely and then add channa and throw in all dry powders mix well. 
  • Now add coconut paste and saute for few minutes and add enough water to your desired consistency. 
  • Add some chopped coriander leaves and few mint leaves(optional). 
  • Close the cooker and cook for 1 or 2 whistles.Wait till the pressure cools down and open the cooker, now ur masal kulambhu is ready . 
  • Serve Hot with rice or chapathi.
Instead of brinjal u can use potato n make this masal kuzhambu, potato n channa masal kuzhambu goes well with puri, parotta, idly/dosa n rotis also.
Adding curry powder is optional but gives nice aroma n taste.
Instead of making this in cooker, u can cook in wok with pre cooked channa with the same recipe.


  1. that's a pretty good curry, very innovative adding the brinjals. I can just imagine how yummy it must taste.

  2. Tried this. it was awesome..thank you for the recipe.. posted here

  3. Wow awesome kulambu please tell the onion and tomotto in grams

  4. Sanghi, whatever I want is in your blog and my taste buds are fully satisfied. However strangely one thing is lacking. I hope you will make attempt soon to rectify it. I searched for fish kuzhambu in other blogs but however I find it wanting not because of their expertise but because my manner of preparation is at fault. Please give your version. It somehow parallels the way my mom and mom-in-law prepare. Give your grandma's version of sambar powder too. You have posted all the other podis. Thank you and reply soon. My appreciation at your learning south indian cooking so well.

    1. First, my heart felt thanks to you for your appreciation. I am so glad that my recipes suits to your family' taste. Sure, I will share Sambar Powder recipe. I don't eat fish only kids and my husband i rarely make fish fry. They don't like fish in gravy or kuzhambu. But, i will share my grandma's fish kuzhambu recipe via email. Please send email to Hope you understand. Thanks again for your love and support !

  5. Hi, Thanks for this wonderful recipe. I tried it today, it tastes wonderful and my son liked it so much. Keep up the good work.


Thanks for Stopping by and leaving your lovely thoughts...Your few words means a lot to me.Hope you will Visit again!
Please note that any comments with separate links to any external websites or blog events or advertisements may not be published. Thanks for understanding the same.

Related Posts Plugin for WordPress, Blogger...