Ingredients

• Eggplant (brinjal) small - 2 or 3, diced.
• Toor dal - 3/4 cup, cooked.
• Tamarind - lemon sized, soaked and juice extracted.
• Asafoetida powder - 1/4 tsp.
• Coconut - 1/2 cup, shredded/grated.
• Red chilli - 2 or 3 (as per taste).
• Urad dal - 1 tsp.
• Channa dal - 1 tsp.
• Curry leaves - 1 sprig.
• Mustard seeds - 1/4 tsp.
• Turmeric powder - a pinch.
• Salt - to taste.
• oil - 1 tsp.

How to Make Plain Poricha Kuzhambhu

• Fry the urad dal, channa dal and red chillies, in a little oil, till light brown.
• Grind the coconut and fried dals to a smooth paste, with a little water.
• Cook the brinjals in tamarind extract, with turmeric and salt.
• Reduce the heat, add cooked toor dal and bring to a boil.
• Reduce heat, add ground coconut masala and bring to a boil.
• Add curry leaves. Season with mustard seeds.
• Serve with rice and pappadams.