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Friday, December 9, 2011

Brinjal Kozhambhu

This is called kozhambu as not much dal will be used, and it more specifically called ‘Getti Kozhambu’ due to the use of lesser amount of dal and tomatoes and the more tangy flavor from tamarind. This works very will with white rice and a papad in the side.
How to cook Brinjal Kozhambhu...
Brinjal – 4-5 no.s chopped big
Small onions – a hand full (Big onions are usually not recommended, coz they tend to be a lil sweet, and small onions has its own distinct flavor and taste)
Tuvar dal – 1/2 cup or even lesser, this is only to add quantity to the kozhambu
Half or one tomato finely chopped
Turmeric powder – 1 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – a few
Cumin (Jeeragam) seeds – 1 tsp
Tamarind – a quite big lemon size ball
Chilli powder – 1 1/2 tsp (You can add more if you like it even hotter)
Rock Salt – as required
Corriander leaves – to garnish
 Put tuvar dal and turmeric powder to boil.
Soak tamarind and salt in water.
Heat oil in a pan and add mustard seeds, when it splutters add urad dal, curry leaves, cumin seeds. 
Add brinjal and chopped small onions. In making Getti kozhambu, vegetables are sauteed first instead of boiling them like brinjal lady's finger etc. 
Then add the tomatoes and saute them till tender.
Now take the essence of tamarind and salt from the water by squeezing the tamarind and add this water to the pan. 
Add the chilli powder, boiled tuvar dal along with required quantity of water for the kozhambhu. This dish is recommended to be a lil thick
When it boils garnish with coriander leaves and serve hot with rice or idlis
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