Thurdhal - 3/4 cup
Brinjal - 1/4 kg
Tamarind - 1 small lemon size
Salt - To taste
Turmeric - A pinch
Sambar Powder - 4 teaspoon

For seasoning:
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Urdhal - 2 teaspoon
Grated cocunut - 2 table spoon
Hing - a pinch
Curryleaves - few

  • Finely Chop the brinjals
  • Soak the tamarind and extract the juice
  • Pressure cook the dhal till it is soft and smash it
  • In the pan cook the brinjals by adding little water. When the brinjals are half cooked add the turmeric,sambar powder and tamarind extract and salt.
  • Once the binjals are fully cooked, add the smashed dhal and when it starts to boil, switch off the flame.
  • In the pan pour the oil, add the mustard seeds when the oil is hot. When the mustard seeds begins to sputter add the urdhal and when the dhal changes it color add the grated cocunut and fry until it becomes light red color. Also add a pinch of hing and curry leaves
  • Add these seasoned ingredients to the kuzhambu
  • Now Kathirikai puliyita poricha kuzhambu is ready to serve with plain rice

Servings : 4 persons

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