Brinjal Mor Kuzhambu Recipe
Brinjal Mor Kuzhambu Recipe is a delicious South Indian curry made with brinjals, and the addition of red chillies and tamarind that bring in a distinct flavor variation from the regular Mor Kuzhambu. Served best with some steamed rice for a comforting weekday lunch.
Brinjal Mor Kuzhambu Recipe, a variation to the regular Mor Kuzhambu. This one uses brinjals, in the curd based curry, with a tadka of mustard seeds, curry leaves and asafoetida that lend a lovely flavour to the dish.
You can replace the brinjals with any other veggies or your choice.
If you are looking for more Mor Kuzhambu recipes here are some :
- 3 Brinjal (Baingan / Eggplant) , cubed
- 1 cup Tamarind Water
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste For the Curry
- 2 teaspoons Chana dal (Bengal Gram Dal)
- 2 teaspoons Arhar dal (Split Toor Dal)
- 2 teaspoons Rice
- 2 cup Curd (Dahi / Yogurt)
- 2 tablespoon Fresh coconut , pieces (adjust quantity according to taste) For seasoning
- 2 teaspoons Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Black Urad Dal (Split)
- 3/4 teaspoons Methi Seeds (Fenugreek Seeds)
- 8-10 Curry leaves
- 5 Dry Red Chillies
- 1 pinch Asafoetida (hing)
How to make Brinjal Mor Kuzhambu Recipe
To begin making the Brinjal Mor Kuzhambu Recipe, soak the the dals - chana dal, toor and rice in lukewarm water and rest it for at least 30 minutes.
Once done grind the dals and rice with little water to a smooth paste and add coconut and curd and grind it again in the same mixer to a smooth paste and keep it aside.
Heat a kadai with oil, add chopped brinjal, sprinkle with salt and turmeric and cook till it becomes soft.
Pour in the tamarind water and allow it to cook for at least 15 minutes until the brinjal becomes quite mushy.
Mix in the curd and the freshly ground dal-rice paste into the kadai and stir well, sprinkle salt and pour in some more water to adjust the consistency.
Allow it to boil for at least 10 minutes until the raw smell of the rice and dal goes away. Switch off the heat and keep it aside.
Heat a tempering pan with oil, add mustard seeds , urad dal and fenugreek seeds and allow it to sizzle.
Add curry leaves and dry red chillies and allow it to crackle for few seconds.
Sprinkle a pinch of hing at the end and pour this over the mor kuzhambu and serve hot.