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Kathirikai Verkadalai Kulambu Recipe

A tangy Gravy using Brinjal and Peanuts that's served along with rice for lunch.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main
Cuisine South Indian
Servings 4


  • Kathirikai or Brinjal - 1/4 kg
  • Boiled Peanuts – 50 gms or 1/4 cup
  • Tamarind – 1 small lemon size
  • Sambar onions or shallots - 15
  • Tomato – 1
  • Sambar powder – 3 tsp
  • Turmeric powder – 1/4 tsp
  • Vengaya Kari Vadagam – 1/4 tsp
  • Jaggery – 1/2 tsp (optional)
  • Salt – to taste
  • Gingelly oil – 4 tbsp


  • Soak tamarind in ½ cup warm water and extract the juice and keep aside.
  • Slit the brinjals lengthwise and further chop them into ½ inch pieces and soak them in water till use to prevent discoloring.
  • Peel and chop the sambar onions into quarters.
  • Chop the tomatoes finely.
  • Heat a pan with gingelly oil. Temper with vengaya kari vadagam.
  • Add chopped sambar onions and sauté till it turns translucent.
  • Add chopped tomato, brinjal pieces and sauté over low flame till the tomatoes turn mushy and the brinjal gets half cooked.
  • Add boiled peanuts and mix well. Add sambar powder and mix well till the vegetables are coated with the powder and the mixture appears dry.
  • Add tamarind extract, turmeric powder and more water if needed to your preferred consistency, salt and mix well.
  • Close with a lid and let the kulambu cook over low flame for 7-10 mins. Switch off the stove.
  • Add jaggery immediately if using, mix well and keep the vessel closed for another 5 mins.
  • Kathirikai Verkadalai kulambu is ready to be served hot with rice.


Gingelly oil enhances the taste. If not to your liking use any other cooking oil.