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.


Prema said...

wow yummy,i too prepare this today...ur version is simply superb...

Jeyashris Kitchen said...

adding tamarind in this is new to me.sounds nice

Shama Nagarajan said...

delicious kulambu...usually i love all typical iyer recipes

chef and her kitchen said...

Looks yummy..never cooked this way...good combo wid rice

Pavani said...

looks yummy n i have to give a try

Satya said...

hello vidya ,
kozhambu looks delicious the combination of pulses with brinjal ...thanks for sharing
if u get time do visit my blog


Priya Suresh said...

My favourite, with papads i can have even daily..superaa kuzhambu..

Urmi said...

I liked your blog very much. Wonderful and delicious dish. I will definitely try your lovely recipe.
You are welcome in my blogs.

Priya dharshini said...

i am really drolling here...i luv poricha kulambu...simply awesome..

Lalitha said...

thanks, will try..