Mor Kozhambu

This is a popular Gomathi Patti dish. While traditionally we also add tamarind to the recipe, this one is without tamarind

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Step 1

In a hot pan, without oil, let it pop turn crispy and keep it aside.

Step 2

In the same vessel, add 3/4 TSP vendhayam and saute till golden brown and fragrant. and keep aside along with the til

Step 3

Add 1 TSP toor dal in the same vessel again, add 7 red chillies and saute. All dry only.

Step 4

Add the cut coconut pieces to the other ingredients. Transfer them into Mixie Jar.

Step 5

First grind without water, then add a bit of water and grind it to a fine paste. Add as much water needed.

Step 6

Cut up 2 Green Brinjals for thaan

Step 7

Take a heavy Bottomed utensil and heat some nalla yennai.

Step 8

Add mustard seeds and let them Splutter, then add the cut up brinjal and saute till it shrinks.

Step 9

Add curd till 3/4 of the utensil, along with it add the paste to the mixture. Switch off the flame, and mix it well.

Step 10

Check consistency and add needed water. Mix well.

Step 11

Add Salt

Step 12

Switch on the flame again. ONLY LOW FLAME. And keep looking at it. Let it come to a boil very slowly. The curd taste needs to go

Step 13

Keep mixing and removing the froth from the top and keep boiling it slowly till its done.

Step 14

Best had with vazhakkay kalyana curry.

Step 15

Recipe