Kathirikai UrulaiKizhanghu Pachidi (Brinjals and Potatoes with Moong Dal) Recipe
Introduction:
Kathirikai UrulaiKizhanghu Pachidi, a quintessential South Indian dish, is a warm, comforting blend of brinjals (eggplant), potatoes, and yellow moong dal. Cooked in a tempered mix of curry leaves, mustard seeds, and dry red chilies, this recipe is a perfect vegetarian option for a hearty lunch. It is often served with steamed rice and a side of authentic sambar for a truly satisfying meal. The subtle flavors from the turmeric, green chilies, and the soft, earthy texture of moong dal make this dish a family favorite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1/2 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Shallots (Finely Chopped) | 1/2 cup |
| Tomato (Finely Chopped) | 1 |
| Brinjal (Baingan / Eggplant) | 1/2 cup (Cubed) |
| Potatoes (Aloo) | 1/2 cup (Cubed) |
| Green Chilies (Finely Chopped) | 3 |
| Salt | 1/2 teaspoon |
| Coriander (Dhania) Leaves (For garnish) | Handful |
| Sunflower Oil | 2 tablespoons |
| Curry Leaves | Handful |
| Dry Red Chilies | 2 |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
Preparation Time:
10 minutes
Cooking Time:
35 minutes
Total Time:
45 minutes
Servings:
2
Cuisine:
South Indian
Course:
Lunch
Diet:
Vegetarian
Instructions:
-
Soak Moong Dal:
Begin by soaking the yellow moong dal in water for 15 minutes. After soaking, drain the water and wash the dal thoroughly. Pressure cook the moong dal with 1/4 teaspoon of turmeric powder and 2 cups of water for 3 whistles. Once the pressure settles, mash the cooked dal using a ladle to form a smooth paste. Set aside. -
Prepare the Tempering:
In a medium-sized saucepan or pot, heat 2 tablespoons of sunflower oil over medium flame. Once the oil is hot, add the tempering ingredients—mustard seeds, urad dal, dry red chilies, and curry leaves. Fry them until the mustard seeds splutter and the urad dal turns golden brown. -
Cook the Onions and Tomatoes:
Add the finely chopped shallots to the saucepan and sauté them until they turn translucent. Follow by adding the chopped tomatoes, green chilies, and 1/4 teaspoon of turmeric powder. Cook this mixture, stirring occasionally, until the tomatoes turn soft and mushy. -
Cook the Vegetables:
Now, add the cubed potatoes and brinjals to the saucepan. Stir well to coat them with the spices and cook on a low flame. Let the vegetables cook until they become tender and soft, which should take about 10-12 minutes. -
Add the Dal:
Once the potatoes and brinjals are tender, add the mashed moong dal to the saucepan. Mix everything together thoroughly so that the dal is well-blended with the vegetables. Add 1 to 2 cups of water, depending on the consistency you prefer. Stir to combine, then season with salt to taste. -
Simmer and Finish:
When the mixture starts to boil, reduce the flame to low and let it simmer for about 5 minutes, allowing the flavors to meld together. Once done, remove from heat and garnish with a handful of fresh coriander leaves. -
Serve:
Serve your Kathirikai UrulaiKizhanghu Pachidi hot with steamed rice and a side of authentic sambar for a complete and satisfying South Indian meal. This dish can also be enjoyed with chapati or any Indian flatbread of your choice.
Tips:
- Vegetable Variations: Feel free to add other vegetables like carrots or beans for extra nutrition and flavor.
- Spice Level: Adjust the quantity of green chilies based on your spice preference. You can also add a pinch of red chili powder if you prefer a spicier dish.
- Consistency: If you like a thicker gravy, reduce the amount of water, and for a thinner consistency, add more water as needed.
- Dal Texture: For a smoother texture, you can blend the cooked dal in a blender before adding it to the pot.
Nutritional Information (Per Serving):
- Calories: 250-300 kcal
- Protein: 12-14g
- Carbohydrates: 40g
- Fat: 10g
- Fiber: 6g
- Sodium: 300mg
Kathirikai UrulaiKizhanghu Pachidi offers a comforting combination of vegetables and dal, making it an excellent addition to your vegetarian meal repertoire. Its vibrant flavor, thanks to the tempering spices, makes this dish a perfect choice for any lunch. Serve it alongside rice or your favorite Indian bread for a complete and balanced meal that is both wholesome and delicious.
