Brinjal Mor Kuzhambu Recipe – A Flavorful Twist on the Classic Tamil Curry
Brinjal Mor Kuzhambu is a delightful variation of the traditional Mor Kuzhambu, a beloved curd-based curry from Tamil Nadu. This version incorporates the earthy, tender brinjal (eggplant), which melds beautifully with the rich, tangy curd sauce. A tempering of mustard seeds, curry leaves, and asafoetida elevates the dish, bringing out an aromatic and savory flavor profile that will leave you craving more.
Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Brinjal (Baingan/Eggplant), cubed | 3 pieces |
| Tamarind Water | 1 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
For the Curry Paste:
| Ingredients | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 2 teaspoons |
| Arhar dal (Split Toor Dal) | 2 teaspoons |
| Rice | 2 teaspoons |
| Curd (Dahi/Yogurt) | 2 cups |
| Fresh coconut, pieces (adjust according to taste) | 2 tablespoons |
For Seasoning:
| Ingredients | Quantity |
|---|---|
| Oil | 2 teaspoons |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Black Urad dal (Split) | 1 teaspoon |
| Methi seeds (Fenugreek Seeds) | 3/4 teaspoon |
| Curry leaves | 8-10 leaves |
| Dry red chillies | 5 pieces |
| Asafoetida (hing) | A pinch |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Serves: 4-6
Instructions
-
Prepare the Curry Paste:
Start by soaking the chana dal, toor dal, and rice in lukewarm water for at least 30 minutes. After soaking, drain the water and grind these ingredients with a little fresh water to form a smooth paste. Add the fresh coconut pieces and curd, then grind it once again to ensure everything is well-blended. Set this mixture aside. -
Cook the Brinjal:
Heat a kadai or deep pan and add the oil. Once the oil is hot, add the cubed brinjal along with a pinch of salt and turmeric powder. Cook the brinjal until it softens and becomes tender. This will take around 5–7 minutes. -
Add Tamarind Water and Simmer:
Pour in the tamarind water and stir well. Let the mixture simmer on low heat for about 15 minutes, or until the brinjal becomes soft and mushy. -
Combine the Paste with Brinjal:
Once the brinjal is cooked to a soft texture, add the freshly ground curry paste to the pan. Stir the mixture gently to combine, ensuring that the brinjal is coated well with the paste. Add salt to taste and adjust the consistency by adding water as needed. Let the curry simmer for another 10 minutes to cook the rice and dal paste thoroughly, allowing the raw flavors to dissipate. -
Prepare the Seasoning:
In a small tempering pan, heat the remaining oil. Add the mustard seeds and let them splutter. Then, add the urad dal and methi seeds, allowing them to sizzle for a few seconds. Add the curry leaves and dry red chillies, allowing them to crackle. Finally, sprinkle a pinch of asafoetida (hing) to complete the tempering. Stir well. -
Pour the Seasoning into the Curry:
Once the seasoning is ready, pour it over the simmering Brinjal Mor Kuzhambu. Give the dish a gentle stir and let the flavors infuse for a minute. -
Serve:
Turn off the heat and serve the Brinjal Mor Kuzhambu hot with steamed rice. For a well-rounded meal, pair it with a delicious side like Beetroot Poriyal or Chow Chow Thoran to balance the flavors and textures.
Tips for the Best Brinjal Mor Kuzhambu:
- Adjust the Consistency: If you prefer a thinner curry, add more water as the curry simmers. The consistency should be slightly thick but pourable.
- Fresh Coconut: Use fresh coconut for the paste to give a richer, more authentic taste. If you cannot find fresh coconut, desiccated coconut can be used, though it may slightly alter the flavor.
- Brinjal Variety: Use tender, medium-sized brinjals for the best texture in the curry.
Brinjal Mor Kuzhambu is a comforting and flavorful vegetarian curry that pairs perfectly with rice, offering a delicious balance of tangy, savory, and aromatic elements. Enjoy this traditional Tamil Nadu dish that’s sure to impress your family and friends!
