Brinjal Mor Kuzhambu | Tamil Style Eggplant Yogurt Curry
This recipe adapted from Meenakshi Ammal's Samaithu Paar (Cook and See) is now one of my favourite ways to prepare Mor Kuzhambu, which is our version of kadhi made without besan.
Ingredients
- 12 brinjals small purple
- 2 tsps tamarind paste
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- 1 cup water
- 1.5 cups yogurt
For masala paste
- 4 - 5 chillies dried red
- 1/2 tsp fenugreek seeds
- 2 tsps dal udad
- 2 tsps tur dal
- 2 tsps chana dal
- 1 tsp rice
- 1/2 cup coconut fresh grated (or frozen)
- 3/4 tsp salt
Instructions
- In a small cup, soak tur dal, chana dal and rice in sufficient water. Keep aside for 30 minutes.
- Prep the brinjals and chop into quarters.
- In a pan, heat oil, add brinjals and stir for a minute.
- Add tamarind paste, turmeric, salt and water. Cover and cook until the brinjals are soft.
- In a pan, heat 1 tsp oil, add red chillies, fenugreek seeds and udad dal. Fry until the dal is golden brown. In a mixer, grind the fried ingredients, the soaked dal-rice mixture (after draining water) and coconut, to a fine paste using xbd cup water.
- Whisk the yogurt with 1.5 cups of water and the freshly ground masala paste. Season with required salt and add to the pan with the cooked brinjals. Bring this to a simmer. Allow this to simmer for 5 minutes until the moar kozhambu is thickened.
- Serve with rice.
Notes
- Brinjal Mor Kuzhambu
- Purple Cabbage Curry
- Bhindi / Okra curry
- Sesame seed podi
- Millets