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!
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
Serve hot, pour generously over rice, and make sure each plate gets both brinjal & drumstick, don’t let anyone fight for the veggies 😄
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!
Slit the brinjal and soak in salt water to prevent browning.
Cut tomatoes into small pieces.Heat oil in a pan, add urad dal, mustard seeds, cumin seeds and let them splutter.
Add hing, red chilli, shallots, garlic, ginger, green chilli, and Sauté for about 3 minutes until fragrant and add the curry leaves.
Drop in brinjal gently and combine with the mixture on medium low flame.
Pour water and add tomatoes. Cook until tomatoes turn soft, roughly about 10 minutes.
Serve hot with steamed rice and papad.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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