Pressure cook the dal with enough water and a pinch of turmeric powder. Mash the dal well and set aside.
In a small pan heat oil and add urad dal, peppercorn, asafoetida and red chillies. Fry till the urad dal turns red.
Then add coconut, curry leaves and fry for 1-2 minutes. Remove from heat and allow to cool. Grind to a smooth paste adding little water.
Soak the tamarind in 1 cup warm water. Extract the juice. Add the brinjal, turmeric powder, salt to the tamarind juice and bring to boil.
Let it boil for 8-10 minutes or until the brinjal is cooked and the raw smell of tamarind goes.
Add the ground paste and combine well. Add ½ cup water and bring this to boil. Once it starts to boil add the dal and combine well.
Bring it to boil again and let it boil for 2 minutes. Then lower the heat and simmer for 4-5 minutes. Remove from heat.
Heat oil in a small pan and add mustard seeds. Once it splutters add curry leaves and pour over the kuzhambu.
