Dec 25, 2008

Poricha Kozhambu - Thanjavur Style

This is how my MIL make poricha kozhambu in our house. The main ingredients are as follows.

  1. Toor Dal - 3/4 cup
  2. Channa dal - 3 tbsp
  3. Brinjal - 4 or 5 (cut it in an inch shape)
  4. Tamarind - one small lemon sized
  5. Coriander seeds - 3/4 tbsp
  6. Fresh coconut - 1 tbsp
  7. Fenugreek seeds - 1/4 tsp
  8. Red chillies - 2 (or according to taste)
  9. Chana dal - 1 tsp
  10. Asafoetida - a pinch
  11. Salt to taste
  12. Sambar powder - 3/4 tsp
  13. Turmeric powder - 1/4 tsp
  14. Ground nuts (peanuts) - 2 tbsp
For Seasoning:-
  1. Oil - 2 tsp
  2. Mustard Seeds - 1 tsp
  3. Curry leaves
  4. Asafoetida powder - a pinch

Take a small pan, add a drop of oil and fry coriander seeds, fenugreek seeds, red chillies, coconut and 1 tsp channa dal with a pinch of asafoetida powder, to golden brown. Grind it and make it into a paste. Cook both Toor dal and 3 tbsp channa dal in a pressure cooker. Do not overcook the channa dal(its better to cook toor dal and channa dal one by one). Keep it aside.

In a wide pan, put the brinjal pieces, add tamarind water, sambar powder, salt, turmeric powder and peanuts. Let it boil for 10 to 12 mts. Now add the Coconut paste to it and let it boil for another 3 mts. Now add the cooked Toor dal and Channa dal to it and let it cook for another 5 mts. Take a small pan, pre heat the oil, add mustard seeds. when it splutters, add asafoetida powder and curry leaves to it. Pour the oil into the poricha kozhambu. Now the poricha kozhambu is ready to serve. This can be a very good side dish for Dosai. My MIL usually make Thogayal with this poricha kozhambu. We use this kozhambu as side dish for Thogayal Saadam. Try this and lemme know your comments.
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