My 34th Recipe is “Kadalai Paruppu Kuzhambu”, the third south Indian gravy I am posting using brinjal. You have guessed it wrong 😀 By no means, brinjal is my favorite vegetable. In fact, I do not like the texture of cooked brinjal. Since brinjal is abundantly available in the supermarkets here compared to other veggies; I have adapted myself to eat brinjals by incorporating it in multiple tasty dishes. This gravy is very easy to make and goes very well with rice, idly or dosa. A match made in heaven 😉 And with the added Kadalai Paruppu it is extremely healthy too.
Kadalai Paruppu Kuzhambu
Kadalai Paruppu Kuzhambu is a flavorful South Indian gravy made with kadalai paruppu (dal) and veggies. Perfect to have along with a hot white rice.
- Kadalai Paruppu | Channa Dal - 1/2 Cup
- Turmeric Powder - 1/4 tsp
- Asafoetida - 1/4 tsp
- Onion - 1/2 (Sliced)
- Brinjal - 4 small
- Tomato - 1/2 (Chopped)
- Garlic - 4 cloves (Crushed)
- Sambar Powder - 1 Tbsp
- Salt - 1 tsp (Adjust as per taste)
- Water - 3 Cups
- Coriander leaves - 1 Tbsp (Finely chopped for garnishing)
- Oil - 1 Tbsp
- Cardamom - 2
- Cloves - 3
- Cinnamon Stick - 1
- Curry leaves - 5
- Coconut - 1/4 Cup (Chopped)
- Fennel Seeds - 1/2 Tbsp
- Cook the Channa Dal with a pinch of turmeric and asafoetida, in a pressure cooker for 2 whistles. It need not be cooked fully, it should be 80-90% done.
- Grind the coconut and fennel seeds together with water and make a paste.
- Heat a pan of Oil. Once hot; temper with Cardamom, Cinnamon Stick, Cloves and Curry Leaves. Now, add the sliced onions, garlic and sauté till onion turns brown.
- Add the chopped tomatoes and sauté for 30 secs. Then, add the brinjals and sauté for another 30 secs.
- Now, add the sambar powder, turmeric powder, asafoetida and salt. Add 3 Cups of water and let it boil.
- Wait until the brinjal is 90% cooked and the raw smell of the masala is gone. Now, add the cooked dal and leave it to cook until both the brinjal and dal is fully cooked.
- Finally, add the coconut fennel paste and turn down the heat to low. Let the Kuzhambu cook for another 3 mins. Turn off the flame and garnish with coriander leaves.
- Enjoy the Kuzhambu hot.
- While adding salt and sambar powder, adjust based on your taste buds.
- Adding drumstick along with brinjal will improve the flavor of the kuzhambu drastically. I did not add, since I get it only very rarely here 🙁
Product(s) required for recipe:
|Prestige Pressure Cooker|
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