Wednesday, April 20, 2011

Brinjal Poriyal/Kathirikkai poriyal


       Theres no south Indian lunch without Poriyal.I like all poriyals n fry very much...I love to add more chana dal and coconut to my poriyals... before marriage i wont eat any poriyal without chana dal n coconut(fresh shredded coconut)..i use to scold my mom a lot if she make without these two...But after marriage everything has changed,now i wont add coconut to any of my poriyal..i substitute with cooked tuvar dal,moong dal and some jeera powders(healthy choice,i am happy with that)...My  hubby wont eat if i add coconut ..changed lot in each n every aspect after marriage ,i think this happens to many of u too right?? ok no more stories...heres the recipe:
Nutritional Benefits of Brinjal:Eating brinjal is an effective way of maintaining blood cholesterol levels. Avoid eating brinjal if you have acidity problem.Avoid eating brinjal during pregnancy.Brinjal is an anti-diabetic.


Ingredients
  1. Brinjal   1 lb
  2. Onion   1 medium(finely chopped)
  3. Chilli powder    1 tsp
  4. Curry leaves    1 sprig 
  5. Chana dal     1 tbsp
  6. Mustard seeds    1/2 tsp
  7. oil     3 tsp
To dry roast n grind
  1. Sesame seeds(white)    2 tsp
  2. Dalia    1 tbsp
  3. Jeera/Cumin seeds    1tsp
  4. Curry leaves    few
Method
  • Cut brinjal to your desired shape n size..keep it in water until use.
  • heat a small pan,add the dry roast ingredients and roast for 1-2 minutes,cool and grind it to a fine powder and keep aside.
  • Heat oil in a wok,add mustard seeds and wait till it pop and add chana dal and fry till golden brown.
  • then add curry leaves n chopped onions,and fry for 1-2 minutes and add cut brinjal(drained),turmeric powder  and fry for 4-5 minutes...(this gives nice aroma n taste).
  • Then add chilli powder and enough salt,mix well,sprinkle some salt and cook briefly.
  • Lastly add 2-3 tsp of roasted n grounded jeera powder, mix well and turn off the stove.
  • Excellent and tastee brinjal/kathirikkai poriyal is ready now.
  • Serve with any variety rice..i like to have with plain hot rice n sesame oil on top...mmm.yum...
Note:You can also substitute chilli powder with sambar powder...You can store this powder in an air tight container n use it in okra poriyal,karela fry,snake gourd poriyal,n other poriyal also...If you don't like adding sesame seeds n this powder u avoid the last step n njoy without it,but this gives nice aroma n taste.

11 comments:

  1. Sangeetha poriyal look so tasty.

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  2. I like the spices which you have added to this poriyal..never added ellu to my poriyal...would give this a try.

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  3. Your poriyal looks very yummy and tempting. Thank you for the useful tips too. Your blog looks lovely with lots of yummy delights.

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  4. Thanx to all my dear friends...really ur comments r like energy boosters to me...encouraging me more...plz feel free to share ur suggestions n doubts also...thanx for supporting me...keep watching for more yummy delights...
    @Umm mymoonah...thanx for ur lovely words...visit again for more...
    @raji...this was taught to me by my neighbor maami...try panni paarunga...hope u vl like it :)

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  5. This's new recipe for me.i wont ground powder,directly use chilly and sambar powder :)

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  6. Anytime comfort poriyal..luv it with sambar rice

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  7. Sure, poriyal is one of our comfort food...I love coconut topped poriyal as well, but keep sacrificing it for health reasons. Loved ur dish.

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  8. The taste of this poriyal is excellent n it is a best side dish for any variety rice.... all viewers all try n enjoy this recipe...waiting for more yummy veggie recipes from ur blog sangeetha.

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  9. Yummy curry, I simply love eggplant in all forms.

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