Brinjal Mor Kuzhambu Recipe
A vegetarian Tamil Nadu recipe with brinjal (baingan / eggplant) - cubed, tamarind water, turmeric powder (haldi). Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Brinjal Mor Kuzhambu Recipe, soak the the dals - chana dal, toor and rice in lukewarm water and rest it for at least 30 minutes
brinjal (baingan / eggplant) - cubed(3)tamarind water(1 cup)teaspoons chana dal (bengal dal)(2 gram)teaspoons arhar dal (split toor dal)(2)teaspoons rice(2) - 2
Once done grind the dals and rice with little water to a smooth paste and add coconut and curd and grind it again in the same mixer to a smooth paste and keep it aside
tamarind water(1 cup)teaspoons rice(2)curd (dahi / yogurt)(2 cup)fresh coconut - pieces (adjust quantity according to taste)(2 tablespoon) - 3
Heat a kadai with oil, add chopped brinjal, sprinkle with salt and turmeric and cook till it becomes soft
brinjal (baingan / eggplant) - cubed(3)turmeric powder (haldi)(1 teaspoon)salt - to taste - 4
Pour in the tamarind water and allow it to cook for at least 15 minutes until the brinjal becomes quite mushy
brinjal (baingan / eggplant) - cubed(3)tamarind water(1 cup) - 5
Mix in the curd and the freshly ground dal-rice paste into the kadai and stir well, sprinkle salt and pour in some more water to adjust the consistency
tamarind water(1 cup)salt - to tasteteaspoons rice(2)curd (dahi / yogurt)(2 cup)fresh coconut - pieces (adjust quantity according to taste)(2 tablespoon) - 6
Allow it to boil for at least 10 minutes until the raw smell of the rice and dal goes away
teaspoons rice(2) - 7
Switch off the heat and keep it aside
- 8
Heat a tempering pan with oil, add mustard seeds , urad dal and fenugreek seeds and allow it to sizzle
mustard seeds(1 teaspoon)black urad dal (split)(1 teaspoon)teaspoons methi seeds (fenugreek seeds)(3/4) - 9
Add curry leaves and dry red chillies and allow it to crackle for few seconds
-10 curry leaves(8)dry red chillies(5) - 10
Sprinkle a pinch of hing at the end and pour this over the mor kuzhambu and serve hot
pinch asafoetida (hing)(1) - 11
Serve the Brinjal Mor Kuzhambu Recipe along with steamed rice, Beetroot Poriyal Recipe or a Chow Chow Thoran (Poriyal) Recipe to make it a complete meal
brinjal (baingan / eggplant) - cubed(3)teaspoons rice(2)
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Brinjal Mor Kuzhambu Recipe
A vegetarian Tamil Nadu recipe with brinjal (baingan / eggplant) - cubed, tamarind water, turmeric powder (haldi). Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
11 steps- 1
To begin making the Brinjal Mor Kuzhambu Recipe, soak the the dals - chana dal, toor and rice in lukewarm water and rest it for at least 30 minutes
brinjal (baingan / eggplant) - cubed(3)tamarind water(1 cup)teaspoons chana dal (bengal dal)(2 gram)teaspoons arhar dal (split toor dal)(2)teaspoons rice(2) - 2
Once done grind the dals and rice with little water to a smooth paste and add coconut and curd and grind it again in the same mixer to a smooth paste and keep it aside
tamarind water(1 cup)teaspoons rice(2)curd (dahi / yogurt)(2 cup)fresh coconut - pieces (adjust quantity according to taste)(2 tablespoon) - 3
Heat a kadai with oil, add chopped brinjal, sprinkle with salt and turmeric and cook till it becomes soft
brinjal (baingan / eggplant) - cubed(3)turmeric powder (haldi)(1 teaspoon)salt - to taste - 4
Pour in the tamarind water and allow it to cook for at least 15 minutes until the brinjal becomes quite mushy
brinjal (baingan / eggplant) - cubed(3)tamarind water(1 cup) - 5
Mix in the curd and the freshly ground dal-rice paste into the kadai and stir well, sprinkle salt and pour in some more water to adjust the consistency
tamarind water(1 cup)salt - to tasteteaspoons rice(2)curd (dahi / yogurt)(2 cup)fresh coconut - pieces (adjust quantity according to taste)(2 tablespoon) - 6
Allow it to boil for at least 10 minutes until the raw smell of the rice and dal goes away
teaspoons rice(2) - 7
Switch off the heat and keep it aside
- 8
Heat a tempering pan with oil, add mustard seeds , urad dal and fenugreek seeds and allow it to sizzle
mustard seeds(1 teaspoon)black urad dal (split)(1 teaspoon)teaspoons methi seeds (fenugreek seeds)(3/4) - 9
Add curry leaves and dry red chillies and allow it to crackle for few seconds
-10 curry leaves(8)dry red chillies(5) - 10
Sprinkle a pinch of hing at the end and pour this over the mor kuzhambu and serve hot
pinch asafoetida (hing)(1) - 11
Serve the Brinjal Mor Kuzhambu Recipe along with steamed rice, Beetroot Poriyal Recipe or a Chow Chow Thoran (Poriyal) Recipe to make it a complete meal
brinjal (baingan / eggplant) - cubed(3)teaspoons rice(2)
Rate this recipe
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