Vazhuthananga Curry

Vazhuthananga curry is a spicy and tangy dish made by cooking brinjal with tamarind, roasted coconut and spices. This is a tasty dish that goes well with rice.


  • 10 brinjal/small egg plants, cut into quarters with the stalk intact
  • 1 garlic clove
  • 5 small shallots
  • 1 big tomato
  • 1 gooseberry size tamarind, soaked in water
  • 1 teaspoon sambar powder
  • Salt to taste
  • 4 1/2 tablespoons oil

For Grind

  • 5 dry red chillies
  • 1/2 teaspoon chana dal
  • 1/2 cup coconut grated
  • 1 1/2 teaspoons coriander seeds
  • 1/2 teaspoon pepper corns
  • 1 teaspoon cumin seeds
  • 10 small shallots
  • 2 small garlic cloves

For temper

  • 1/2 teaspoon urad dal
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 3 dry red chillies
  • Curry leaves


  1. Dry roast the spices, coconut, chana dal, shallots and garlic cloves until the coconut turns golden brown.
  2. Cool and then grind to a smooth paste with little water.
  3. Heat little oil in pan, splutter mustard seeds and add cumin, dry red chillies, curry leaves, urad dal, shallots, garlic and sauté for a minute.
  4. Add brinjal, tomatoes, sambar powder and salt and sauté until mushy.
  5. Add tamarind pulp, ground paste, water(1 cup) and cook covered until the gravy thickens.
  6. Serve vazhuthananga curry hot with rice.

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