Brinjal Drumstick Curry

If you’re craving a classic South Indian kuzhambu (curry) that’s tangy, aromatic, and comforting?
This Brinjal Drumstick Curry (Kathirikai Murungakkai Kuzhambu) is what you want to give a try. A staple in Tamil and Andhra homes, especially on busy weekdays when you want simple food with bold flavours.

Soft brinjals… tender drumstick pieces… a rich tamarind gravy infused with spices, this curry is meant for hot steamed rice and that glorious final drizzle of ghee! 

Give it a try and share this homemade goodness with loved ones!

What Makes This Curry So Loved?

• Healthy vegetables → vitamins + fibre (perfect for kids too!)
  
• Tamarind-based gravy → gut-friendly & flavour-packed
  
• Shallots + garlic → sweetness + aroma
  
• No grinding required → just chop, temper & simmer
  
• Everyday ingredients — big taste with pantry staples
  

Ingredient Breakdown

• Brinjals (Eggplant) — buttery soft texture that soaks up flavors
  
• Drumsticks — earthy taste + nutrients, makes curry authentic
  
• Shallots — natural sweetness & thickness
  
• Garlic + Ginger — strong flavor base + digestion support
  
• Tamarind Purée — signature tangy South Indian taste
  
• Spice Trio
  
  • Turmeric → color + healing
    
  • Chili Powder → the heat we love
    
  • Coriander Powder → balance & body
    
• Jaggery — a touch of sweetness to balance the tang
  
• Curry Leaves — that unmistakable South Indian aroma
  

Let’s Cook It Together

Start by preparing the veggies — slit the brinjals and keep them soaking in salted water so they stay fresh and white. 

Heat oil in a pan and lay the foundation with urad dal, mustard, and cumin. When they crackle, add a pinch of hing, dried red chilies, shallots, garlic, ginger, green chilies, and curry leaves. 

This is where the curry’s aroma is born!

Add the drumsticks first, they take longer to soften, followed by brinjals after a brief sauté. Sprinkle in turmeric, chili, and coriander powders along with rock salt and give it a cozy mix.

Pour just enough water so the veggies cook without losing their shape. Tomatoes join next, breaking down to thicken the gravy.

Now comes the heart of the dish: tamarind puree. As it simmers, the gravy deepens in both color and aroma. 

Taste test — adjust salt and slip in a hint of jaggery to balance the tang perfectly.

Finish with coriander leaves and turn off the heat. Trust me, the longer it rests, the tastier it gets!

Pro Tip 💡: Gently press some cooked shallots into the gravy, they naturally thicken the curry and intensify the flavour.

What Goes Along

• Steamed white rice — the most authentic pairing
  
• Ghee drizzle — turns it into a comfort bowl
  
• Crispy Papad / Appalam — the crunch every kuzhambu(curry) needs
  
• Cabbage or carrot poriyal — for a balanced South Indian meal
  
• Curd or buttermilk — cooldown after the spice hits
• Medu vada — crunchy lentil bites for a fuller lunch combo
• Masala vada — spicy, crispy snack that pairs perfectly
• Potato fry — crispy comfort on the side
• Yam fry — earthy roast for great texture contrast
• Plantain fry — classic fry that complements tangy gravies
  

How to Serve

Serve hot, pour generously over rice, and make sure each plate gets both brinjal & drumstick, don’t let anyone fight for the veggies 😄

Storage & Packing

• Stays fresh in the fridge for 2 days
  
• Tastes even better on Day 2, flavours deepen beautifully
  
• For lunchboxes: pack a bit thicker curry so rice doesn’t get soggy
  

Party / Bulk Prep

• Double the vegetables, same spice ratios
  
• Cook in a wide pot so brinjals don’t break
  
• Make it 1–2 hours before serving for best flavor absorption

Other Related Recipes You Might Like

• Onion Sabzi — simple, aromatic onion-based curry — comforting side for rice meals.
• Baby Corn Masala — mildly spiced creamy masala — another veg gravy for chapati or rice pairing.
• Aloo Methi (Under 30 Minutes) — earthy potatoes with flavorful fenugreek — everyday curry favorite.
• Plantain Fry (Easy Side Dish) — crispy vazhakkai fry — perfect companion with South Indian kuzhambu.
• Bhindi Masala — okra cooked in flavorful masala — balanced veg curry option.
• Masala Chana Sundal — protein-packed stir fry — great side dish for rice-based meals.
• Thick Curd — cooling curd — essential finishing touch after a spicy kuzhambu meal.
  

Print Recipe

Budget-Friendly

Brinjal Drumstick Curry

Author: Hema Subramanian Cooking Method: Sauteing, Simmering Cuisine: Indian, South Indian Courses: Dinner, Lunch Recipe Keys: Dairy Free H Healthy H high fiber Nut Free O One-Pot T Tasty Vegan V vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Calories: 160

Best Season: Suitable throughout the year

Dietary:

D Dairy Free G Gluten Free H Heart-Healthy H High-Fiber N Nut-Free V Vegan V Vegetarian

Description

This Brinjal Drumstick Curry, also known as Kathirikai Murungakkai Kuzhambu, is a beloved South Indian classic made with soft brinjals and tender drumsticks simmered in a tangy tamarind gravy. The flavors are bold, comforting, and nostalgic — exactly what you want from a true home-style meal.

The best part is, it’s simple to make and uses everyday ingredients like shallots, garlic, tomatoes, and traditional spices. Each spoonful gives you that perfect balance of sourness, spice, and sweetness, making it a delicious match with hot steamed rice and a crispy side.

Whether you’re cooking for a relaxed weekday lunch or hosting family over the weekend, this curry brings delicious warmth and satisfaction to the table. Try it once and you’ll definitely come back to it again — it’s a recipe that never disappoints!

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

To make brinjal drumstick curry

• 2 drumsticks (cut)
• 8 brinjal (slit, soaked in salt water)
• 2 tbsp oil
• 1 tsp urad dal
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• hing / asafoetida (a pinch)
• 3 red chilli
• 20 shallots (peeled)
• 15 garlic (crushed)
• ginger (crushed)
• 3 green chilli (slit)
• curry leaves (as needed)
• ¹⁄₂ tsp turmeric powder
• 2 tsp chilli powder
• 1 ¹⁄₂ tsp coriander powder
• 1 tsp rock salt
• 1 cup water
• 2 tomato (chopped)
• 1 cup tamarind puree (diluted)
• ¹⁄₂ tsp salt (adjust to taste)
• 1 tsp jaggery
• coriander leaves (chopped)

Instructions

Prep Work

1. Prep brinjal

   Slit the brinjal and soak in salt water to prevent browning.

   

2. Prepare aromatics

   Peel shallots, garlic and chop ginger, slit green chillies.

3. Chop drumsticks

   Cut drumsticks into medium pieces for even cooking.

4. Chop tomatoes

   Cut tomatoes into small pieces.
   

5. Dilute tamarind

   Mix tamarind puree with water until smooth.

6. Wash coriander

   Rinse and roughly chop coriander leaves.

Method

1. Temper spices

   Heat oil in a pan, add urad dal, mustard seeds, cumin seeds and let them splutter.

2. Add aromatics

   Add hing, red chilli, shallots, garlic, ginger, green chilli, and Sauté for about 3 minutes until fragrant and add the curry leaves.
   

3. Cook drumsticks

   Add drumsticks and mix well. Let them cook for 5 minutes to soften slightly.

4. Add brinjal

   Drop in brinjal gently and combine with the mixture on medium low flame.
   

5. Add spices

   Add turmeric, chilli powder, coriander powder and rock salt. Mix well.

6. Add tomatoes & water

   Pour water and add tomatoes. Cook until tomatoes turn soft, roughly about 10 minutes.
   

7. Add tamarind

   Pour diluted tamarind puree and stir. Let curry simmer for another 5 minutes.

8. Adjust seasoning

   Add more salt if needed and a bit of jaggery for balance.

9. Finish & garnish

   Cook till veggies are tender. Add coriander leaves and switch off.

10. Serve

    Serve hot with steamed rice and papad.
    

Equipment

• Cutting Board

  

  Chopping Cutting Board Buy Now
• wok

  

  Kadai with Stainless Steel Lid, Flat Bottom Kadhai, Black Buy Now
• Spatula

  

  Heat Resistant Silicone Spatulas(Set of 3 Black) Buy Now

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 160kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 480g2400%

Sodium 480mg20%

Potassium 540mg16%

Total Carbohydrate 24g8%

Dietary Fiber 7g29%

Sugars 8g

Protein 4g8%

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Vitamin A 960 IU

Vitamin C 35 mg

Calcium 60 mg

Iron 1.8 mg

Magnesium 48 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Brinjal Drumstick Curry, Kathirikai Murungakkai Kuzhambu, kuzhambu,

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