Brinjal porichakuzhambu / Kathirikai Poricha kuzhambu

Brinjal poricha Kuzhambu is a South Indian recipe. I often make this Poricha kuzhambu  as this is my husband's favourite. Poricha kuzhambu  is tempered with fried "kari vadagam" hence the name poricha kuzhambu. 'poricha in Tamil language means fried. Since i run out of karivadagam i tempered with mustard and uraddal. Tastewise there is  no difference in both the methods, but karivadagam gives nice flavour to kuzhambu.

Here is the recipe...

Ingredients:

Moong dal - 1/4 cup heaped

Brinjal - 1/2 cup (chopped)

Sambarpowder/ Chilli powder - 1- 2 tbsp

Turmeric powder - 1/4 tsp

Salt - as needed

Water - 1 cup

To grind:

Coconut - 2 tbsp (grated)

Greenchilli -  1-2 no

Jeera - 1 tsp

To temper:

*Mustard - 1 tsp

*Urad dal - 2 tsp

Curry leaves - 2 sprig

Oil - 1 tsp

* Mustard and urad dal can be replaced by  2 pieces of kari vadagam

Method:

1.  Wash moong dal and chop brinjal.In a pressure cooker, Take washed moong dal, Chopped brinjal, Sambar/ Chilli powder, Turmeric powder, salt and water. Pressure cook for 1 whistle.

2. In a mixer jar, take grated coconut, jeera and Green chillies and grind them to a fine paste. Add the grinded paste to the pressurecooked dal and brinjal mixture. Give a quick boil. 

3. Give a quick boil. Adjust salt and spice levels. In tadka pan , add tsp of oil and add mustard , when it pops, add urad dal. When it turns golden brown add curry leaves toss it ans switch off the stove . Transfer the tempered items to the poricha kuzhambu and serve hot.

Brinjal poricha kuzhambu is ready!

Serve with rice and spicy curry of your choice.

Notes:

• Poricha Kuzhambu should not so thick like kootu . So adjust water accordingly.
  
• You can also add drumstick pieces to this poricha kuzhambu. But don't pressure cook the drumstick. It will be mashed. Therefore steam  and add in the step 2 .