This is a gravy recipe with Brinjal and white Val bean (mochai) in tamarind juice and coconut paste. Freshly prepared coconut paste adds a rich flavor to this dish.
Preparation Time: 1 hour
1. Brinjal - 3
2. White dried Mochai - 1/2 cup
3. Onion - 2 medium
3. Tomato - 1 medium
4. Tamarind juice - extracted from small lemon sized tamarind.
5. Sambhar Powder - 2 tablespoon (you can vary this per your spice level)
6. Salt to taste
7. Oil - 3 tablespoon
8. Mustard seeds - 2 teaspoon
9. Methi seeds - 1/2 tablespoon
10. Vadagam - 1 tablespoon
11. Curry leaves - 5 to 6
12. Garlic - 10- 15 pods
To make paste:
1. Coconut - 1/2 cup
2. Poppy seeds - 2 teaspoon
1. Soak mochai in water overnight and boil them in the cooker for 2 - 3 whistles.
2. Cut the stem of brinjal and slit it into 4 to 5 pieces, do not cut them separately. Chop onions into fine vertical pieces and tomatoes into fine pieces.
3. Make a paste with coconut and poppy seeds.
4. Heat oil in a pan, and when hot add mustard seeds, vadagam and methi seeds.
5. Add onions and fry until it turns transparent. Add garlic, tomatoes and curry leaves and fry well for 3 to 4 minutes.
6. Add the brinjal, boiled mochai, sambhar powder, salt and mix it well and cook for another 5 minutes.
7. Now add the tamarind juice bring it to boil and cok until the raw smell of tamarind goes off. This would take atleast 15 to 20 minues.
8. Add the ground paste of coconut to the boiling mixture. Cook for another 5 to 7 minutes.
Spicy, yummy kuzhambu is ready to serve. This can be served with rice/idly or dosas.
1. You can roast the beans a little before cooking. This will give an additional flavor.