D: “Is it sambar for today afternoon as well?”
Me: “Yes, uppa, the last bit… then it’s finish, I promise!”
I hope you understand his plight! That was when I decided, come what may, I am going to try to learn at least to get close to what curries my umma makes. The range may not be much, but each time I make it, there is always a spelling mistake!!! How much I hate that…
This is one very simple curry that umma keeps making and we all love it to the core. Goes so well with a simple meal of rice and chammanthi podi, or to be even grand, a piece of fish fry…
Vazhuthananga Parippu Curry ~ Brinjal Dal Curry
- 1 cup masoor dal
- 2 large brinjals cut into large peices
- 1 cup water
- 1/2 tsp turmeric powder
- 1/2 tsp fennel seeds
- 1/2 cup grated coconut
- 4-5 shallots
- 3 green chillies
- 1 tsp ginger paste
- Salt to taste
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 4-5 dry round red chillies
- Curry leaves
- Add the dal, brinjal, water, turmeric powder and fennel seeds to a pan and cook on medium low flame till the dal gets mashed and the brinjal gets cooked.
- Meanwhile, grind the coconut to ginger paste to a smooth paste.
- Add it to the cooked curry and keep till it simmers, approximately 5 minutes. Adjust your salt.
- Heat oil in a little saucepan. Splutter the mustard seeds.
- Fry the dry chillies and curry leaves and dump into the curry. Serve with rice and any side dish of your choice.