Chinna Kathirikai Kuzhambu (Small Brinjal Sambar) is a South Indian classic that turns humble violet brinjals into something really satisfying. The brinjals stay whole at the base but quarter open, which lets the spice paste settle into every layer. I like how the tamarind gives just enough tang without overpowering the roasted coconut and coriander flavors.
This version skips the toor dal you find in regular sambar, so the gravy stays thinner and the spices shine through more clearly. The tempering at the end with mustard seeds and curry leaves adds warmth that rounds out each spoonful.
About the Recipe
This recipe brings out the natural sweetness of small violet brinjals by pairing them with a freshly ground spice paste. Roasting the bengal gram dal, coriander seeds, and coconut before grinding deepens the flavor and adds a toasted aroma that makes the kuzhambu taste richer. The tamarind extract balances everything with a gentle sourness that cuts through the earthiness of the brinjals.
Because the brinjals are quartered but kept joined at the base, they hold their shape while still soaking up the gravy. It is a straightforward dish that does not need many steps but delivers bold, layered taste.
Why you will love this recipe
The roasted spice paste gives this kuzhambu a depth that you do not get from just tossing spices into the pot. Toasting the coriander seeds and bengal gram dal in oil brings out nutty notes that blend beautifully with the coconut. The brinjals turn soft and silky as they simmer, and the tamarind broth becomes thick enough to coat each piece without turning into a heavy gravy.
I always make the paste ahead on busy days because it keeps well and speeds up cooking later. The tempering adds a final layer of fragrance that fills the kitchen with mustard seeds popping and curry leaves crisping. Each bite feels warm and rounded, with just enough heat from the dry red chillies to keep things lively without being fiery.
Cooking Tips
Choose small, firm brinjals so they cook evenly and do not turn mushy. When you quarter them, keep the base intact by stopping your knife about half an inch from the stem end. Roast each ingredient for the paste separately over medium heat until it smells toasted but not burnt. I find that adding the tamarind extract slowly helps you control the thickness of the gravy better.
If the kuzhambu looks too thin, let it simmer uncovered for a few extra minutes. Always temper the mustard seeds in hot oil so they pop properly and release their aroma into the dish.
Serving and Storing Suggestions
This recipe serves four people and takes about forty minutes from start to finish. Serve the kuzhambu hot over steamed white rice or with dosa for a lighter meal. It tastes even better the next day once the flavors settle together. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water if the gravy has thickened too much.
Similar Recipes
- Vendakkai Sambar
- Drumstick Sambar
- Kathirikai Puli Kuzhambu
- Tomato Rasam
- Vatha Kuzhambu
Nutrient Benefits
Brinjals are low in calories and offer dietary fiber that supports digestion. Tamarind provides vitamin C and antioxidants that help with immunity. Coconut adds healthy fats and a creamy texture without dairy. Coriander seeds contain compounds that may aid digestion and reduce inflammation. The spices and curry leaves bring trace minerals and phytonutrients that make this dish nourishing as well as flavorful.
Chinna Kathirikai Kuzhambu (Small Brinjal Sambar)
Ingredients
- 10 Violet Brinjals (small ones)
- 1 cup Tamarind Extract (not too thick and slightly watery)
- 4 to 5 tsp Oil
- 2 tsp Mustard Seeds
- 1 tbsp Urad Dal
- 4 to 5 Dry Red Chillies
- Curry Leaves (few)
- Salt as per taste
Roast and Grind:
- 4 tsp Bengal Gram Dal
- 2 tbsp Coriander Seeds
- 6 to 8 Dry Red Chillies
- 1/2 cup Coconut (grated)
- 1/2 tsp Turmeric Powder
- 2 tbsp Oil
Instructions
- Heat 2 tblsp oil in a pan over medium flame.
- Separately fry all the ingredients given for grinding and remove.
- Grind them all together to a fine paste and keep aside.
- Quarter the brinjals, keeping the base intact (similar to how it is done for stuffed kathirikai).
- Heat a pan over medium flame and add the quartered brinjals.
- Simmer for a few minutes or until it is half cooked.
- Add the ground paste, tamarind extract and salt.
- Bring to a boil.
- Heat oil in a pan over medium flame.
- Fry the mustard seeds, urad dal, red chillies and curry leaves for a minute or two.
- Add to the kuzhambu and stir.
- Remove from flame.
- Serve hot with rice.
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Frequently Asked Questions
Can I use large brinjals instead of small violet ones?
You can, but cut them into smaller wedges so they cook through in the same time. The texture will be slightly different because larger brinjals have more seeds and can turn softer faster.
What if I do not have tamarind extract ready?
Soak a lemon sized ball of tamarind in warm water for fifteen minutes, then squeeze and strain it to get about one cup of extract. Adjust the quantity based on how sour you like the gravy.
Can I skip roasting the spices and grind them directly?
Roasting is what gives the paste its depth and aroma, so skipping it will make the kuzhambu taste flatter. It only takes a few extra minutes and makes a noticeable difference in flavor.
How do I know when the brinjals are half cooked?
They will start to soften and the skin will lose some of its firmness when you press gently with a spoon. They should still hold their shape and not collapse completely.
Can I store the ground paste separately?
Yes, the paste keeps well in the refrigerator for up to a week or in the freezer for a month. That way you can make the kuzhambu quickly on a busy evening.
