Brinjal Rasam Recipe
(from Nandini’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: brinjal recipies, saaru/Rasam
Ingredients
- ■Brinjal (Vazhuthanagha, Baingan) – 2 nos
- ■Tamarind Pulp (Puli, Imli) – 1 tbsp
- ■Red Gram (Thuvaram Parippu, Toor Dal) – 3 tbsp
- ■Turmeric Powder (Manjal Podi, Haldi Powder) – 1/4 tsp
- ■Peppercorns (Kurumulagu, Kaali Mirch Powder) – 5 nos
- ■Coriander Seeds (Malli Podi, Sukha Dhania Powder) – 1 tsp
- ■Garlic (Veluthulli, Lahsun) – 3 to 4 cloves (Optional)
- ■Split Bengal Gram (Pottu Kadala, Channa Dal) – 2 tsp
- ■Tomatoes (Thakaali, Tamatar), quatered – 1 no
- ■Salt to taste
- ■Asafoetida (Kayam, Heeng) – A pinch
- ■Curry Leaves (Karriveppila, Kadi Patta) – 1 stalk
- ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
- ■Dry Red Chillies (Unakka Mulagu, Sukha Lal Mirch)- 5 nos
- ■Cumin Seeds (Jeeragam, Jeera) – 1 tsp
- ■Oil or Ghee – 1 tsp
- ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tbsp
Directions
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Cook Red Grams in water or pressure cook until 2 to 3 whistles with a pinch of turmeric powder. Keep it aside.
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Heat Oil or Ghee in a pan and fry Peppercorns, Coriander Seeds, Bengal Gram, crushed Garlic and half of the dry Red Chillies and grind into a paste. Keep it aside.
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Select very tender brinjal (small variety). Slit and scald in oil.
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Now mix the Tamarind Pulp with 2 cups of water.
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Take a vessel and add the tamarind water, cooked Brinjal, Salt, Asafoetida and Tomatoes. Close the lid and allow it to boil.
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Add the above prepared paste and the cooked Red Grams to the boiled Tamarind water. Allow the Brinjal Rasam to boil for a few more seconds.
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Heat Oil or Ghee in a pan and pop the Mustard Seeds and Cumin Seeds. Now add the remaining broken Dry Red Chillies and Curry Leaves. Saute it and add this mixture to the Brinjal Rasam.
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Garnish the Brinjal Rasam with chopped Coriander Leaves.
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Brinjal Rasam is now ready to serve with rice.