Kathirikai Murungakai Masala (Brinjal Drumstick Masala)

Kathirikai Murungakai Masala is a traditional, flavorful South Indian side dish which tastes perfect when served with rice and curry (specially sambar and rasam). Sometimes it can be mixed with rice and can be had as a vegetable masala rice too.

This is one among the mouth-watering recipes that my mother cooks in vegetarian dishes. We love non- vegetarian food normally but when she makes this side dish, we like it so much that we ask for some more. My kids are in the same way like us!!

Coming to the dish, it is better to use small onion shallots but if you don’t have, use one medium sized onion. This is a semi-dry version. The coconut added to the recipe along with fennel seeds give thickness and nice flavor. This is a semi-dry version.

Make it once at home, definitely you will be asked to make it again and again. A must try mouth-watering recipe❤

Here is the link to the video I made going step by step through the process: https://www.youtube.com/watch?v=CC5bN-mAJ3g


  • Small brinjal- 6 or 7 (sliced lengthwise)
  • Drumstick- 12 pieces, cut lengthy each
  • Small onion shallots- 10 (chopped )
  • Tomato- 1 big size(chopped)
  • Garlic – 2 cloves(finely chopped)
  • Chilli powder with coriander powder mix- 1 tbsp
  • Turmeric powder- 1/4th tsp
  • Asafoedita powder- 1/4th tsp
  • Mustard seeds- 1/4th tsp
  • Split urad dal- 1/2 tsp
  • Cumin seeds- 1/2 tsp
  • Curry leaves- 1 sprig
  • Coconut- 2 pieces (size as shown in picture)
  • Fennel seeds- 1 tsp
  • Salt- as needed
  • Coriander leaves- 2 to 3 tbsp.


Heat 2 to 3 tbsp oil in a pan. Add mustard seeds. Once mustard seeds splutter, add urad dal. Add finely chopped garlic cloves, cumin seeds and then finally curry leaves.
Add chopped onions. Saute till it turns translucent.

Once the onions turn translucent, add chopped tomatoes.
Once tomatoes turn soft, add red chilli powder with coriander powder mix, turmeric powder, asafoedita powder and needed salt.
Add little water and cook till oil separates on top.
Then add drumsticks.
Add brinjals. Give both a quick mix.
Add needed water to cook the vegetables.
Cover it with a lid and cook in medium flame till the vegetables are almost cooked.
Meanwhile, grind coconut pieces along with fennel seeds. Add water as needed to grind. Grind to smooth.
Once the vegetables are almost cooked, add the grinded coconut paste.
Keep the flame in medium and cook till oil separates on top and vegetables are completely cooked. Check for salt.
Switch off the flame. Garnish with chopped coriander leaves.


  • Using sesame oil gives good taste.
  • Use one medium sized onion if you do not have small onion shallots.
  • The dish thickens a bit after cooking.