Brinjal Mor Kuzhambu | Tamil Style Eggplant Yogurt Curry
This recipe adapted from Meenakshi Ammal’s Samaithu Paar (Cook and See) is now one of my favourite ways to prepare Mor Kuzhambu, which is our version of kadhi made without besan.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
For masala paste
  1. In a small cup, soak tur dal, chana dal and rice in sufficient water. Keep aside for 30 minutes.
  2. Prep the brinjals and chop into quarters.
  3. In a pan, heat oil, add brinjals and stir for a minute.
  4. Add tamarind paste, turmeric, salt and water. Cover and cook until the brinjals are soft.
  5. In a pan, heat 1 tsp oil, add red chillies, fenugreek seeds and udad dal. Fry until the dal is golden brown. In a mixer, grind the fried ingredients, the soaked dal-rice mixture (after draining water) and coconut, to a fine paste using xbd cup water.
  6. Whisk the yogurt with 1.5 cups of water and the freshly ground masala paste. Season with required salt and add to the pan with the cooked brinjals. Bring this to a simmer. Allow this to simmer for 5 minutes until the moar kozhambu is thickened.
  7. Serve with rice.
Recipe Notes


A full lunch featuring Brinjal Mor Kuzhambu


Lunch Menu:

  • Brinjal Mor Kuzhambu
  • Purple Cabbage Curry
  • Bhindi / Okra curry
  • Sesame seed podi
  • Millets

Love Brinjals / Eggplants? I have lots more recipes for you – from salads, to curries to dips. Take a look.

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