Aug 18, 2010

Brinjal Poricha Kozhambu with Garbanzo Beans

I made this poricha kozhambu yesterday with light green color Brinjal & garbanzo beans. I never knew that we can use garbanzo beans for making Poricha Kozhambu. When my MIL was here with us coupld of months back, she told me that she makes poricha kozhambu with garbanzo beans also.. This is how I make poricha kozhambu always.  This is something,but I liked it very much than the previous one.

  1. Brinjal - 1 cup (small cube sized)
  2. Tamarind - a small lemon sized
  3. Garbanzo beans - 1/4 cup **
  4. Toor dhall -  1/2 cup ( I used little less than 1/2 cup)
  5. Turmeric powder - 1/2 + 1/2 tsp
  6. Sambar powder - 1 tsp
  7. salt to taste
To Grind:-
  1. Coriander seeds -3/4 tbsp
  2. Channa dhall - 1 tsp
  3. urad dhall - 1/4 tsp
  4. Red chillies - 1 (Acc to taste)
  5. Fresh coconut - 2 tsp
  6. Fenugreek seeds - 1/4 tsp
  7. Asafoetida -a pinch
For tempering:-
  1. Oil - 1 tsp
  2. Mustard seeds - 1/2 tsp
  3. Asafoetida powder- a pinch
  4. fenugreek seeds - 1/4 tsp
  5. Curry leaves - few
Soak garbanzo beans in water overnight. Soak tamarind in required amount of water for half an hour. Squeeze the juice from it and keep it aside. In the mean time, pressure cook the toor dhall adding 1/2 tsp turmeric powder and keep it aside.  Take a pan, pre heat a drop of oil and fry the ingredients given to grind. Fry it till everything becomes golden brown. Let it cool and grind it into a fine paste. Keep it aside. Take the same pan, pre heat the remaining oil, fry the ingredients given for tempering, to golden brown. Add the chopped brinjal pieces and saute for a minute. Now add the squeezed tamarind juice, soaked garbanzo beans, 1/2 tsp turmeric powder, sambar powder, required amount of salt and let it boil for 7 to 10 minute. When the garbanzo beans & brinjal is 3/4th cooked add the grounded coconut paste and let it boil for another 3 minutes. Now add the cooked toor dhall and let everyting cook for 5 more minutes. Adjust water according to the required consistency.

** - I added the garbanzo beans directly to tamarind water without pressure cooking it. Lucky for me, it was fully cooked by the time, kozhambu was ready. When I was telling this to my MIL, she said its always better to pressure cook garbanzo beans (atleast couple of whistles) cos most of the garbanzo beans won't cook properly.

I am sending this to Jayanthi's "Jay Ho" Event.

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