12 March, 2011

Sundal Kulambu/Kaboli channa Brinjal Curry

  1. Kaboli channa/White sundal-1/2 cup
  2. Onion-1/2 medium chopped
  3. Tomato-1/2 medium chopped
  4. Tamarind juice-1/2 cup 
  5. Brinjal/Eggplant-2 nos big
  6. Salt/turmeric/Red chilly powder
Cut the Brinjal/egg plant in to medium size,soak in to water.bcaz it'll change color soon.

To grind:

  1. Coconut-1/4 cup
  2. Jeera-1teaspoon
  3. Onion-2teaspoon chopped
  4. Coriander powder-1teaspoon
  5. Curry masal powder-1teapoon(any brand)
  6. Poppy seeds/Kas kas-1teaspoon
Grind all ingredients with enough water.,to fine paste.

For Seasoning:

  1. Oil-2teaspoon
  2. Mustard seeds-1teaspoon
  3. Jeera-1teaspoon
  4. Curry leaves-few
  5. Garlic-1 nos mashed
Soak  chana dal for over night or atleast 4-5 hrs.Drain all soaked water,pour i cup of fresh water and pressure cook.take 2 whistles.,add salt,turmeric powder.
  • Then once pressure  down,Open the lid,add onion,tomato,Brinjal/Egg plant ,salt,turmeric powder,red chilly powder and close the lid., and cook dont take whistle
  • Once the Brinjal/Eggplant half cooked.,add tamarind juice let it cook for 2 mns 
  • Then add Grounded mixture and required water.,let it cook for 5 mns in medium flame.Give a mix once in while.,sometimes curry'll stick in bottom.

  • Now heat a Seasoning pan., (mustard,jeera,curry leaves,Garlic)season all ingredients allow to splutter.
  • Now add in to cooking curry., give a mix and garnish with cilantro.
  • Serve Hot.,with rice.

This curry /kuzhambu will gud with dosai,Idli,All type of varity rice.


  1. I am going to make this kulambu tonight. It looks awesome.
    Interestingly I would like to substitute the coconut with Avocado. I will report on how the experiment went.

  2. This turned out great. I made the following changes:
    1 avocado substituted for the coconut.
    Rogan Gosh sauce instead of the tomato


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