Tangy, sweet, spicy, and gooey kuzhambu!I had tried several kuzhambu but nothing came near the taste of this Biriyani Brinjal Kuzhambu. I learned it from my friend and tried it. It came out very well. The combination of pepper, tamarind paste, and sesame seeds brought out a tangy, sweet, spicy, and gooey kuzhambu. If you are a lover of sesame seeds, do not add more than the quantity given below otherwise the sesame flavor will dominate the other flavors. These days, my biriyani is not complete without this kuzhambu.
Brinjal – 1/4 kg
Sesame seeds (ellu)- 3 tablespoon
Mustard seeds (kadugu) – 1/2 teaspoon
Fenugreek seeds (vendheyam) – 1 teaspoon<
Cumin Seeds (seeragam) – 1 teaspoon
Pepper (milagu) – 1 teaspoon
Chopped onions – 2 nos.
Chopped tomatoes – 3 nos.
Green chillies – 3 to 4 nos.
Turmeric powder – 1/2 teaspoon
Coriander powder – 2 teaspoons
Chilli powder – 1 teaspoon
Ginger garlic paste – 1 teaspoon
Tamarind – lemon size
Vinegar – 1 teaspoon
Salt – as desired
Sesame oil (Nallennai) – 3 tablespoons
1. Cut brinjal into big pieces.
2. In a small pan, fry fenugreek seeds, cumin seeds, and sesame seeds without adding oil. Grind it to a fine powder.
3. In a pan, heat oil. For this kuzhambu, you need lot of oil for good taste. Add mustard seeds. When mustard seeds crackle, add fenugreek seeds, cumin seeds, pepper, and onions.
4. Saute onions till they are transparent. Then, add salt, turmeric powder, and ginger garlic paste. Fry till the raw smell of the paste goes off.
5. Then, add brinjal pieces and boil well. After few minutes, add tomatoes, green chillies, salt, vinegar, coriander powder, chilli powder, tamarind paste, and water in an order. Boil well.
6. Finally, add curry leaves and the ground powder. After 3-4 minutes, switch off the stove.
Now, Biriyani Brinjal Kuzhambu is ready!!!
Serve. With Rice, Biriyani, and Poriyal & Varuval