Categories: brinjal recipies, saaru/Rasam

Ingredients

• ■Brinjal (Vazhuthanagha, Baingan) – 2 nos
• ■Tamarind Pulp (Puli, Imli) – 1 tbsp
• ■Red Gram (Thuvaram Parippu, Toor Dal) – 3 tbsp
• ■Turmeric Powder (Manjal Podi, Haldi Powder) – 1/4 tsp
• ■Peppercorns (Kurumulagu, Kaali Mirch Powder) – 5 nos
• ■Coriander Seeds (Malli Podi, Sukha Dhania Powder) – 1 tsp
• ■Garlic (Veluthulli, Lahsun) – 3 to 4 cloves (Optional)
• ■Split Bengal Gram (Pottu Kadala, Channa Dal) – 2 tsp
• ■Tomatoes (Thakaali, Tamatar), quatered – 1 no
• ■Salt to taste
• ■Asafoetida (Kayam, Heeng) – A pinch
• ■Curry Leaves (Karriveppila, Kadi Patta) – 1 stalk
• ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
• ■Dry Red Chillies (Unakka Mulagu, Sukha Lal Mirch)- 5 nos
• ■Cumin Seeds (Jeeragam, Jeera) – 1 tsp
• ■Oil or Ghee – 1 tsp
• ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tbsp

Directions

1. Cook Red Grams in water or pressure cook until 2 to 3 whistles with a pinch of turmeric powder. Keep it aside.

2. Heat Oil or Ghee in a pan and fry Peppercorns, Coriander Seeds, Bengal Gram, crushed Garlic and half of the dry Red Chillies and grind into a paste. Keep it aside.

3. Select very tender brinjal (small variety). Slit and scald in oil.

4. Now mix the Tamarind Pulp with 2 cups of water.

5. Take a vessel and add the tamarind water, cooked Brinjal, Salt, Asafoetida and Tomatoes. Close the lid and allow it to boil.

6. Add the above prepared paste and the cooked Red Grams to the boiled Tamarind water. Allow the Brinjal Rasam to boil for a few more seconds.

7. Heat Oil or Ghee in a pan and pop the Mustard Seeds and Cumin Seeds. Now add the remaining broken Dry Red Chillies and Curry Leaves. Saute it and add this mixture to the Brinjal Rasam.

8. Garnish the Brinjal Rasam with chopped Coriander Leaves.

9. Brinjal Rasam is now ready to serve with rice.

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