Brinjal Mor Kuzhambu Recipe by Archana’s Kitchen

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by Sil Pancho

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11.20.2021


  • 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.

  • Serve the Brinjal Mor Kuzhambu Recipe along with steamed rice, Beetroot Poriyal Recipe or a Chow Chow Thoran (Poriyal) Recipe to make it a complete meal.





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