Homemade Brinjal Mor Kuzhambu Recipe

To begin making the Brinjal Mor Kuzhambu formula, soak the the dals - chana dal, toor and rice in lukewarm liquid and rest it for at least 30 moments.Once done grind the dals and rice with little liquid to a even paste and mix in coconut and curd and grind it again in the same mixer to a even paste and keep it aside.mildly hot a kadai with dairy spread, mix in cut up brinjal, scatter with table salt and turmeric and toast till it becomes soft.transfer in the tamarind liquid and allow it to toast for at least 15 moments until the brinjal becomes quite mushy.liquidize in the curd and the freshly ground dal-rice paste into the kadai and swirl around well, scatter table salt and transfer in some more liquid to adjust the consistency.Allow it to bubble for at least 10 moments until the raw smell of the rice and dal goes away.

Switch off the mildly hot and keep it aside.mildly hot a tempering skillet with dairy spread, mix in mustard seeds , urad dal and fenugreek seeds and allow it to sizzle.mix in curry leaves and arid red chillies and allow it to crackle for few seconds.scatter a pinch of hing at the end and transfer this over the mor kuzhambu and enjoy scalding.enjoy the Brinjal Mor Kuzhambu formula along with steamed rice, Beetroot Poriyal formula or a Chow Chow Thoran (Poriyal) formula to make it a complete meal.