Ingredients

• Eggplants (brinjals) - 2 or 3 (small, diced).
• Toor dal - 3/4 cup.
• Tamarind - Lemon sized (soaked and juice extracted).
• Asafoetida - 1/4 tsp.
• Coconut - 1/2 cup, shredded.
• Red Chillies - 2 or 3 (as per taste).
• Urad dal - 1 tsp.
• Chana dal - 1 tsp.
• Curry leaves - 1 sprig.
• Mustard seeds - 1/4 tsp.
• Turmeric powder - 1 pinch.
• Salt to taste.
• oil - 1 tsp.

How to Make Simple Poricha Kuzhambhu

• Cook tuvar dal and keep aside.
• Fry the urad dal, chana dal and red chillies in a little oil till light brown.
• Grind the coconut, fried dals and red chillies to a smooth paste with a little water.
• In a saucepan, cook the brinjals in tamarind extract with salt and turmeric.
• Reduce heat, add cooked toor dal and bring to a boil.
• Reduce heat, add the ground masala and bring to a boil.
• Add curry leaves.
• Check for salt and season with mustard seeds and urad dal.
• Serve hot with rice and papad.