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Pori Kuzhambu or Pathiya Kuzhambu

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: pondicherry
Servings: 34 serving
Author: Pavani


  • 4 Eggplant - small, chopped
  • 1 Onion - small, chopped
  • 6 ~ 8 cloves Garlic
  • 2 tbsp Coriander Ground
  • 2 chilies Green - slit (optional)
  • ¼ tsp Turmeric
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 8 ~ 10 Curry leaves
  • to taste Salt


  • Combine ground coriander, turmeric with 1½cups of water. Add salt, mix well and set aside.
  • Heat 2tsp gingelly oil in a sauce pan. Add the mustard and cumin seeds; once the seeds start to splutter, add the curry leaves, garlic cloves and onions. Cook till onions start to turn lightly brown.
  • Add the eggplant and cook till tender, about 5~6 minutes.
  • Add the prepared coriander water and let the mixture boil for 10~12 minutes or until it doesn't smell raw anymore.
  • Serve with hot steamed rice.


Lets check out what my fellow marathoners have cooked today for BM# 39.
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