Poricha kozhambu

This kozhambu can be made with many veggies like brinjal,pumpkin,ladies finger and also with kabuli chana.A mix of veggies and chana tastes great.

Ingredients:

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• Brinjal - 5 medium
• Small chana,pressure cooked - 1 hand ful
• Tuar dal,pressure cooked - 100 grams
• coconut,shredded - 3 tablespoon
• Urad dal - 2 tablespoon
• Red chillies - 5 to 6
• salt to taste
• Tamarind juice - extracted from a lemon sized tamarind
• turmeric powder,jaggery - a pinch,each
• asafoetida - a pinch
• Oil,curry leaves and mustard seeds - for tempering

Method:

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• Add a teaspoon of oil in a tadka pan.Roast urad dal till it turns brown.Add red chillies and coconut, and roast them.Set aside to cool.
• Grind the roasted contents to a fine paste.
• Saute the chopped brinjals with a teaspoon of oil and little salt in a tava till it gets cooked.
• Add the brinjals and cooked chana to the tamarind juice with turmeric powder,jaggery and asafoetida in a hard bottomed vessel and cook till raw smell goes off.
• Add the cooked tuar dal ,salt and allow to boil.(Mash the cooked tuar dal and then add)
• Add the ground paste and allow to boil.
• Temper with mustard seeds and curry leaves.