Tuesday, August 12, 2008

Brinjal Rice & Poriyal

Brinjal Rice

Cooked Rice- as per mixing.
Brinjal-1/2 kg
Salt-as per taste
Cutted Onion-1
Tumeric powder-a pinch
For Grinding
Red chillies-10-12
Coriander seeds-1tbsp
Chana dal-1 tbsp
Fry all the things except khus khus.After removing the fried things. Fry the khuskhus lightly. Because it will soon become brown.
Grated Coconut-1/2 cup
Grind it all the things into a fine paste


1.Cut the brinjal like cutting for sambar. In a kadai pour oil then put mustard seeds, then put onion, fry it then put the brinjal,tumeric powder fry for some minutes.
2. Then put the grinded paste mix well.
3. Put salt and mix it.
4. Then leave them to cook for 10 -15 minutes if u want oil add it.
5. After it is cooked remove and mix it with rice. If u want salt add it.
6. Pour some ghee for pleasant smell.

Brinjal Poriyal

Cut the brinjal and cook in the tamrind water with turmeric powder and salt. Fry coriander seeds-2tbsp,red chillies-4,channa dal-1 tbsp and grind it like powder without water.After it is half cooked then remove and in a tawa temper mustard seeds, urad dal, hing ,curry leaves put the brinjal and put the powder and mix it and remove after 4-5 min.if u want salt u can add it. If u want coconut u can put it

Pulli Aviayal


Tamarind juice-3tbsp
Turmeric powder-2 pinch
Coconut oil-2 tbsp

For Grinding
Grated Coconut-1 1/2 cup
Green chillies-10 or as per spicy
Jeera-11/2 tbsp
Soaked rice-2tbsp
Small onion-2
Peeled garlic-2 pieces


Cut the veg and cook it with turmeric powder and salt in water.. Then add the tamarind juice and grinded paste. Boil it for 5 min if it become thick. Then remove and in a kadai pour some coconut oil and leaves. It becomes heat remove and pour in gravy.

Ladies Finger Fry


Ladies finger- 1/2 kg
Tomato- 3
Small Onion- 5, 6
Green chilies- 2
Chilli powder- 1 tbsp
Garam Masala - 1 tbsp
Coriander powder- 1 tbsp
Lemon juice - 1 tbsp
Tumeric powder - 1 tbsp
salt-as per taste


Oil,Mustard seed,Urad dal,Channa dal,Jeera,hing,curry leavwes


Grind onion,tomato,green chillies without water
temper all the things and fry the ladies fingerand put the paste. cook in the low flame only.if u want In the last u can add lemon juice also.
U can do potato,cauliflower with this same recipe


Brinjal,Pumpkin,chow chow,Bottle gourd or if u wish u can add bitter gourd also
Fry the bitter gourd before put in sambar.
Tamarind Juice 2 tbsp
Cooked tur dhal 1 small cup
Salt to taste
Turmeric powder ¼ tsp
Coriander seeds 1 tbsp
Channa dhal 2 tsp
Urad dhal 2 tsp
Red chili as per your taste
optional Curry leaves few (adding this while grinding will increase the taste)
Hing powder ¼ tsp
Coconut 3 tbsp
Sesame oil 1 tsp
To temper
Sesame oil 2 tsp
Mustard seeds and hing powder a pinch
Urad dhal/channa dhal 3 tsp
Curry leaves few
Salt to taste
Wash, peel and cube the veggies per ur wish. Soak and extract the juice from tamarind. In a skillet roast the spices and grind it into paste. Keep the cooked tur dhal ready.
In a thick vessel, take veggie, with turmeric water and salt. Boil till the veggie become tender and the raw smell of tamarind goes. Now add the salt, dhal with the spice paste and adjust the consistency. Let it boil. It will thicken once it is cool.
Side dish is carrot poriyal,banana podimas,potato podimas.

Onion Sambar


Onion-1 cup or any vegetable
Green chillies-2
Tamarind paste- 1 tbsp

For grinding
Fry before grinding.
Coriander seeds-21/2 teaspoon
Urad dhal-1/2 tbsp
Jeera-1/2 tbsp
Red chilli-8
Fenugreek seeds- apinch
Channa dal-2 tbsp
Oil-1 tbsp
Cutted Onion-1
Grated Coconut -1/4 cup
Fried gram-1 tbsp

1.Fry all the things in little oil except coconut,fried gram and lastly fry the onion and tomato upto the raw smell. And grind it finely. Pour water if u want. Because the tomato is there.
2. Same preparation of ordinary sambar but mix this powder after the vegetables is cooked. U donot want to put the sambar powder for this.

if u want spicy add more red chillies before grinding.