Brinjal is a vegetable that will always be in my pantry.
This combination works well and it pairs well vatha kuzhambu and puli kuzhambu.
This was made by Amma and i captured it. So here comes the recipe.
Ingredients:
Brinjal-5 medium sized
Snake gourd-1 small
Moong dal-1/2 cup
Sambar powder-1 tbsp
Turmeric powder-1tsp
Coconut-1/2 cup, grind to a smooth paste with a little water
Salt- as needed
To Temper:
Oil-1 tbsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Shallots-10-15 peeled, roughly chopped
Curry leaves-1 sprig
How It Happened:
1. Wash the brinjals and dice them to four pieces each. Wash
and chop snake gourd to 1 inch long juliennes.
2. In a heavy-bottomed pan wash and add the moong dal and turmeric powder and immerse them in inch deep water. Switch on the flame and cook the dal covered in
medium flame until they are half cooked.
3. Once when the dal is bloated add the cut veggies and cook
covered for 7-10 minutes.
4. Remove the lid and add the sambar powder and salt. Mix
well and again cook covered for 5-7 minutes/ until the veggies are cooked.
5. Add the ground coconut paste and cook in simmer until it
starts bubbling. Once when it starts boiling, switch off the flame and mix
well.
6. In a tadka pan, add oil and when its hot add the
ingredients given under the ‘to temper’ list. When the shallots turn golden
brown add the tadka to the curry.
7. Mix well and serve with rice and puli kuzhambu.
Notes:
*Do not cut the veggies too small else they all get
dissolved while boiling.
*Add the veggies to the dal when the dal is half cooked and
also keep stirring the dal now and then else they may get burnt.
*After adding the coconut paste do not boil for too long as
they tend to lose the flavour and also it turns the curry a little watery.
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