“A tangy, spicy kuzhambu that brings together the rustic flavors of brinjal, sundakai & manathakali — a traditional South Indian comfort on the plate.”
Brinjal Sundakkai Manathakkali Kara Kuzhambu is a traditional South Indian tamarind-based curry, bursting with bold flavors and packed with the goodness of medicinal ingredients. The slightly bitter manathakkali vathal (black nightshade berries) and tangy sundakkai vathal (turkey berry) pair beautifully with tender brinjals, creating a spicy, tangy kuzhambu that goes perfectly with hot steamed rice.
This dish is a staple in many Tamil homes, known not only for its taste but also for its digestive and medicinal properties.
Ingredients
To Roast & Grind:
- Gingelly oil – 1 tsp
- Coriander seeds – 1 ½ tbsp
- Dry red chillies – 5 to 6 (adjust spice)
- Fenugreek seeds – ¼ tsp
- Toor dal – 1 tsp
- Curry leaves – few
- Grated coconut – 3 tbsp
Main Kuzhambu:
- Brinjal – 3 (small, cut into wedges)
- Sundakkai vathal (dried turkey berries) – 2 tbsp
- Manathakkali vathal (dried black nightshade berries) – 2 tbsp
- Tamarind – lemon-sized ball (soaked in warm water & extracted to 2 cups juice)
- Small onion / shallots – 10, peeled
- Tomato – 1 (chopped)
- Garlic cloves – 6
- Sambar powder – 2 tsp (optional, for extra flavor)
- Turmeric powder – ¼ tsp
- Salt – as needed
- Gingelly oil – 3 tbsp
- Mustard seeds – ½ tsp
- Curry leaves – few
Method
Step 1: Roast & Grind Masala
- Heat 1 tsp gingelly oil in a pan.
- Add coriander seeds, red chillies, toor dal, fenugreek seeds, and curry leaves. Roast till aromatic.
- Add grated coconut and roast till golden brown.
- Cool slightly and grind to a smooth paste with little water.
Step 2: Prepare the Kuzhambu Base
- Heat 3 tbsp gingelly oil in a kadai.
- Fry sundakkai vathal and manathakkali vathal until they turn crisp and aromatic. Remove and keep aside.
- In the same oil, add mustard seeds and let them splutter.
- Add shallots, garlic, curry leaves, and sauté till golden.
- Add brinjals and tomatoes, sauté for 2–3 minutes.
Step 3: Cooking the Kuzhambu
- Add turmeric powder, sambar powder (if using), salt, and sauté.
- Pour in tamarind extract and bring to a boil.
- Add the ground masala paste and mix well.
- Let it simmer for 15–20 minutes until oil floats on top and the kuzhambu thickens.
- Finally, add the fried sundakkai and manathakkali. Simmer for 2 minutes.
Serving Suggestion
Serve hot with steamed rice, appalam, and a simple vegetable poriyal or kootu. The kuzhambu tastes even better the next day as the flavors deepen.
Tips & Variations
- Always use gingelly oil for authentic flavor.
- Adjust the number of sundakkai and manathakkali depending on your taste (they are slightly bitter).
- You can make the same kuzhambu with just sundakkai or just manathakkali too.
- For a quick version, skip roasting masala and use only sambar powder.