You can also try
Recipe Card
Kathirikai Puliyita Poritha Kuzhambu
Brinjal Poricha kuzhambu is one of the traditional kuzhambu variety. Tender Brinjals are finely chopped and cooked in tamarind and spicy gravy. A thick kuzhambu variety that goes very well with rice. Serve with Toasted Appalam or any stir-fry veggies and you will surely enjoy this simple and scrumptious dish.
- 5 Brinjal
- 1/2 cup Toor Dal (1 cup = 250 ml)
- 1/4 tsp Turmeric Powder
- 1/4 cup Raw Peanuts
- 1 tsp Salt (Adjust to your taste)
- 1 Small Lemon Size Tamarind
For Grinding
- 1 tsp Cooking Oil
- 1 tbsp Whole Urad Dal
- 1 tsp Pepper Corns
- 2 Red Chili
- Few Curry Leaves
For Seasoning
- 1 tbsp Cooking Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Asafoetida (Asafetida / Hing)
- 1 Red Chili
- Few Curry Leaves
-
Soak tamarind in warm water for 10 minutes and extract the juice
-
Pressure cook toor dal along with pinch of turmeric powder. After cooking the dal mash it up and keep it aside
-
Also pressure cook the peanuts and set it aside
-
Finely chop the brinjals and soak it in water to avoid de-colorisation
-
Heat oil in a pan. Add grinding ingredients and fry till the dal turns golden brown.
-
Cool the grinding ingredients and take it to mixer jar. Add grated coconut and grind everything to a smooth paste
-
Heat oil in a heavy bottomed pan. Add brinjal pieces and stir-fry for 3-4 minutes. Add turmeric powder and stir-fry the brinjal. Then add tamarind extract along with salt and allow the tamarind to boil till the raw smell goes off.
-
When the brinjal are cooked, add mashed dal and stir well. Add ground spice paste and stir well.
-
Add water and adjust the consistency. Then add the cooked peanuts and stir once and switch off the flame
-
In another pan, heat oil and add mustard seeds. When the mustard seeds starts to sputter, add hing, red chili, curry leaves and saute for few seconds. Add these seasoned ingredients to poricha Kuzhambu
-
Serve the delicious Brinjal Poricha Kuzhambu with hot steaming rice and enjoy the dish!
Method with step by step pictures
- Soak tamarind in warm water for 10 minutes and extract the juice
- Pressure cook thoor dal along with pinch of turmeric powder and mash it up and keep it aside
- Also pressure cook the peanuts and set it aside. Finely chop the brinjals and soak it in water to avoid de-colorisation
- Heat oil in a pan. Add grinding ingredients and fry till the dal turns golden brown.
- Cool the grinding ingredients and take it to mixer jar. Add grated coconut and grind everything to a smooth paste
- Heat oil in a heavy bottomed pan. Add brinjal pieces and stir-fry for 3-4 minutes. Add turmeric powder and stir-fry the brinjal. Then add tamarind extract along with salt and allow the tamarind to boil till the raw smell goes off.
- When the brinjal are cooked, add mashed dal and stir well. Add ground spice paste and stir well.
- Add water and adjust the consistency. Then add the cooked peanuts and stir once and switch off the flame
- In another pan, heat oil and add mustard seeds. When the mustard seeds starts to sputter, add hing, red chili, curry leaves and saute for few seconds. Add these seasoned ingredients to poricha kuzhambu
- Serve the delicious Brinjal Poricha Kuzhambu with hot steaming rice and enjoy the dish!
 |
| Kathirikai Puliyita Poritha kuzhambu |
The post Kathirikai Puliyita Poritha kuzhambu appeared first on Subbus Kitchen.