Friday, 18 October 2013

Kathirikka Kondakadalai Kara Kuzhambhu/ Brinjal Black Channa Gravy

Kathirikka Kondakadalai Kara Kuzhambhu/ Brinjal Black Channa Gravy

I just cannot eat Dal or Sambhar daily. So I make this karakulambu at least once in a week. It is tangy and tasty. The Brinjal and Black Channa is such a fantastic combination which takes this recipe to a different level.

Small Brinjal - 6 (Cut and put in water so it does not turn black.
Black Channa - 1/4 - 1/2 Cup (Boiled)
Onion - 1 (Large,chopped)
Tomato - 1 (Large , chopped)
Garlic pods - 6
Asafoetida - a pinch
Gingelly oil - 1 Teaspoon
Tamarind - Golf Size (Soak it in 1 cup of warm water, make pulp and strain and use)
Mustard - 1/2 teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Curry leaves Powder - 1 Teaspoon
Chilly powder - 1 Tablespoon
Jaggery - 1/4 Teaspoon


In a pan, heat some oil. Add the mustard seeds and allow them to splutter.

Then add the Fenugreek seeds, onion and Saute. Once onion is done, add the garlic and Tomatoes.

Add half salt, so the tomatoes gets cooked faster. Then add the brinjal and saute for few minutes.

Now, add the masalas (Curry Leaves Powder and Chilly powder) and saute. Put the lid on and allow the brinjal to cook.

Once the Brinjal is cooked, add the Tamarind water. Cook till the raw flavor of the Tamarind water is gone.

Then add the  cooked black channa and simmer for 5 minutes.

Add the remaining salt and Jaggery and serve with Rice and appalam or any bland Poriyal like Cabbage Poriyal with coconut.


  • Add the tamarind water only when the Brinjal is cooked. As once the Tamarind water is added, the Brinjal will not get cooked. 
  • If you do not have the Curry leaves powder, then add Coriander powder and Curry leaves to the recipe. However the curry leaf powder, will bring a nice aroma to the dish. 
  • If you have Jaggery available in your pantry, please do add it as it will enhance the taste of this gravy
  • Add judicious amount of this gravy to rice. If you add too much of gravy like Sambhar or Rasam, it may be too tangy.
  • Gingelly oil is preferable as it adds more taste to this gravy. 


Post a Comment