Brinjal Mor Kuzhambu Recipe: A Comforting Tamil Nadu Delight
Indulge in the rich flavors of Tamil Nadu with the Brinjal Mor Kuzhambu, a traditional vegetarian dish that seamlessly blends brinjal (also known as eggplant) with a tangy tamarind base and a creamy yogurt-dal mixture. This dish is not only flavorful but also a wholesome option for your lunch spread, making it a cherished recipe in many South Indian homes. Serve it alongside steamed rice and a vegetable stir-fry for a complete meal that embodies the essence of Tamil cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) – cubed | 3 |
| Tamarind Water | 1 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | to taste |
| Chana dal (Bengal Gram Dal) | 2 teaspoons |
| Arhar dal (Split Toor Dal) | 2 teaspoons |
| Rice | 2 teaspoons |
| Curd (Dahi / Yogurt) | 2 cups |
| Fresh coconut – pieces (adjust according to taste) | 2 tablespoons |
| Sunflower Oil | 2 teaspoons |
| Mustard seeds | 1 teaspoon |
| Black Urad Dal (Split) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 3/4 teaspoon |
| Curry leaves | 8-10 |
| Dry Red Chillies | 5 |
| Asafoetida (Hing) | 1 pinch |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 7 g |
| Fat | 10 g |
| Carbohydrates | 25 g |
| Fiber | 4 g |
| Calcium | 120 mg |
| Iron | 2 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
Instructions
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Soak the Dals and Rice: Begin by soaking the chana dal, toor dal, and rice in lukewarm water. Let them rest for at least 30 minutes, allowing the grains to soften and hydrate.
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Prepare the Paste: Once soaked, drain the water and transfer the dals and rice into a blender. Add a little water and grind them into a smooth paste. Next, incorporate the fresh coconut pieces and curd, blending them together until the mixture is smooth and creamy. Set this paste aside for later use.
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Cook the Brinjal: In a kadai (wok), heat the sunflower oil over medium heat. Add the cubed brinjal, sprinkle with salt and turmeric, and sauté until the brinjal becomes tender and soft. This process will take approximately 5-7 minutes.
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Add Tamarind Water: Pour the tamarind water into the kadai and allow it to cook with the brinjal for about 15 minutes. This will help the brinjal absorb the tangy flavor, making it delightfully mushy.
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Combine Ingredients: Stir in the yogurt and the freshly ground dal-rice paste into the kadai. Mix well, adjusting the salt to taste. If necessary, add a bit more water to achieve your desired consistency. Allow the mixture to simmer for another 10 minutes, ensuring that the raw smell of the rice and dal dissipates completely.
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Temper the Dish: In a separate tempering pan, heat a small amount of oil. Once hot, add mustard seeds, urad dal, and fenugreek seeds. Let them sizzle until fragrant. Next, add the curry leaves and dry red chillies, allowing them to crackle for a few seconds. Finally, sprinkle a pinch of asafoetida (hing) and immediately pour this tempering over the mor kuzhambu in the kadai.
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Serve: Give the dish a gentle stir and remove it from heat. The Brinjal Mor Kuzhambu is now ready to be served! Pair it with steaming hot rice and a vegetable side dish like Beetroot Poriyal or Chow Chow Thoran for a hearty and satisfying meal.
This Brinjal Mor Kuzhambu recipe brings forth the vibrant flavors and aromas of Tamil Nadu, making it a delightful addition to any vegetarian lunch. Enjoy the comforting taste of homemade goodness with every spoonful!
