Nov 10, 2008

Brinjal Poricha Kozhambu - Kerala Style

This poricha kozhambu is also a Kerala style kozhambu. In this kozhambu we use Azuki Bean (Black Kaaramani) instead of Toor dal. The main ingredients are as follow..

  1. Black Kaaramani - 3/4 cup (soak it in water for atleast 8 hours)
  2. Tamarind - one small lemon sized
  3. Eggplant/Brinjal - 4 (cut it in an inch size)
  4. Coriander seeds - 1 tbsp
  5. Chana dal - 1 tsp
  6. Fresh coconut - 1 tbstp
  7. Fenugreek seeds - 1/4 tsp
  8. Red Chillies - 2 (or according to taste)
  9. Asafoetida powder - a pinch
  10. Jaggery - 1 tbsp
  11. Sambar Powder - 1/2 tsp
  12. Turmeric powder - 1/4 tsp
  13. Salt to taste.
For Seasoning:
  1. Oil - 2 tsp
  2. Mustard seeds - 1 tsp
  3. fenugreek seeds - 1/4 tsp
  4. Asafoetida - 1 pinch
  5. Curry Leaves - 10 leaves
At first, take a small pan pour a drop of oil and fry Coriander seeds, Channa dal, Red chillies, Fresh coconut and Fenugreek seeds with a pinch of asafoetida powder, to golden brown. Let it cool and grind it into a fine paste. Keep it aside. Cook the Kaaramani in a pressure pan upto 6 whistles. Keep it aside. Now take a wide pan, cut the brinjal, mix the tamarind paste, turmeric powder, sambar powder salt and let it boil(cook) for 10 mts. Now add the coconut paste to it and let it boil for another 5 mts. Now add the cooked Kaaramani and jaggery to it and let it cook for another 7 mts. Turn off the stove now. Take a seasoning pan, pre heat the oil add mustard seeds, fenugreek seeds, asafoetida and curryleaves and let it fry till golden brown. Now pour it in the poricha Kozhambu. Now poricha kozhambu is ready to serve.


raaji said...

want to try this way..but doesnt know where to get that azuki bean.

Kalai said...

Looks great! I love this type of kuzhambu! :)

Jaishree Iyer said...

vidya nice entry.a gift for you.... Check out my blog for a surprise.

lubnakarim06 said...

Wow something new to me. Looks gr8.

Usha said...

My mil makes these types of kozhumbu tastes yum:-)

Gita Jaishankar said...

The kozumbu looks delicious, thanks for this authentic recipe, should try out this poricha kozumbu for lunch tomorrow :)

The Fit.Me said...

Vidya, your blog looks great...I am a Palaghat-Iyer and I love most of the dishes in your blog..will surely follow it..thanks for posting :)

I've recently started blogging..and still trying to get a hang of visit it when u find a little time :)

Feedback and suggestions..will be highly appreciated...:)

Jen Kumar said...

Vidya, I love kozhumbu. Til now I only now the vatthal variety. I would love to make this.. pls help me with one doubt. What is black Kaaramani. I guess this is a Tamil word. Is there an English translation for this? Nandri