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kara kuzhambu recipe

Kara Kuzhambu - Kathirikkai Kara Kuzhambu

Kara Kuzhambu recipe with stepwise photos using brinjal, shallots and garlic.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine South Indian
Servings 3 to 4


  • Kathirikkai or brinjal - 1/4 kg
  • Chinna Vengayam or shallots - 100 gms
  • Poondu or garlic - 50 gms
  • Tamarind - medium lemon size
  • Coriander powder - 3 tsp
  • Red chili powder - 2 tsp
  • Thalippu kari vadagam - 1/4 tsp
  • Rock salt - to taste
  • Sesame oil - 50 ml



  • Wash and wipe brinjals. Cut an X from the bottom of the brinjal towards the stem but keeping it intact and whole.
  • Peel the skin of shallots and chop finely. Peel garlic and keep aside.
  • Soak tamarind in 1 cup hot water. Extract thick pulp and keep aside.

How to make Kara Kuzhambu:

  • Heat a flat bottomed pan. Add oil and let it get warm.
  • Add thalippu vadagam and let it splutter.
  • Place the kathirikkai spreaded out over the oil. Simmer the flame completely.
  • Let it cook over the oil and let it cook for 5 to 7 mins. Keep shaking the pan to turn over the brinjals on its own.
  • Once the skin starts to shrivel add shallots and garlic and once again cook for 3 to 4 mins shaking the pan often.
  • Add coriander and red chili powder and shake the pan for the powder to get cooked in the oil just for a minute.
  • Add thick tamarind extract, rock salt and mix very gently for all the ingredients to combine well.
  • Cook for 5 to 7 mins till the oil separates and starts to float on top.
  • Take the pan off the stove and let it cool completely.
  • Transfer the kara kuzhambu to a container to store for longer time or serve immediately with rice.