Kathirikai Puliyita Poritha Kuzhambu is a traditional Kuzhambu made using Brinjal. It's similar to Poricha Kuzhambu but with Tamarind. My Grand mother used to make this yummy dish. 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.
Poricha Kuzhambu or Poricha Rasam is a delicious recipe that doesn't have tamarind in it. I personally love Poricha Kuzhambu and Rasam as we regularly use tamarind in our cooking and at least once a week, I make Poricha Kuzhambu or rasam. My kids love it and the kuzhambu will have lots of rich veggies which makes it healthy too. But my husband always consider Poricha Kuzhambu and rasam as bland taste without tamarind so he likes only Puliyita Poritha Kuzhambu which is also healthy because of its richness of veggies. Both Poricha Kuzhambu and Puliyita (Tamarind) Poricha Kuzhambu is unique and tasty in their own way.
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Recipe Card
Kathirikai Puliyita Poritha Kuzhambu
Servings: 4 people
Calories: 64kcal
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.
Print Recipe
Ingredients
- 5 Brinjal
- ½ cup Toor Dal (Pigeon pea) 1 cup = 250 ml
- ¼ teaspoon Turmeric Powder
- ¼ cup Raw Peanuts
- 1 teaspoon Salt Adjust to your taste
- 1 Small Lemon Size Tamarind
For Grinding
- 1 teaspoon Cooking Oil
- 1 tablespoon Whole Urad Dal
- 1 teaspoon Pepper Corns
- 2 Red Chili
- ¼ Cup Grated Coconut
- Few Curry Leaves
For Tempering
- 1 tablespoon Cooking Oil
- 1 teaspoon Mustard Seeds
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 Red Chili
- Few Curry Leaves
Instructions
- 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!
Video
Nutritional Info
Nutrition Facts
Kathirikai Puliyita Poritha Kuzhambu
Amount Per Serving (100 grams)
Calories 64
% Daily Value*
Sodium 5mg0%
Potassium 213mg6%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 2g2%
Protein 3g6%
Vitamin A 700IU14%
Vitamin C 0.8mg1%
Calcium 100mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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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!
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| Kathirikai Puliyita Poritha kuzhambu |
