I’ve at all times believed that there isn’t a vegetable that is extra versatile than brinjal or eggplant or aubergine in all its varieties, colors and sizes. From Greek Eggplant Moussaka to a baingan bharta to a South Indian fashion brinjal sambar, there’s a number of magic doable with the common-or-garden brinjal. This may be as a result of I noticed brinjal play out in lots of various kinds of South Indian dishes after I was nonetheless a child. One of my first recollections of a scrumptious brinjal dish is what we name a kalyana gothsu – a gravy the place brinjal is the hero ingredient and is served with piping sizzling pongal. It’s a marriage breakfast speciality and therefore the identify.
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And then there was a particular dish that may usually characteristic on Friday lunch menus at residence. The highlight was at all times on conventional recipes each Friday at my paternal grandmother’s previous household residence. More than the dish and its distinctive flavours and textures, it is the identify of the dish that in all probability caught my consideration as a child. As youngsters, we routinely gravitate to dishes which are simple to pronounce, particularly these with a reputation that caught our fancy. The Race Kuzhambu was one such dish.
My great-grandmother’s household comes from close to Thanjavur, the hub of the Chola empire that has been trending because of Ponniyin Selvan. This dish is a specialty from the area the place it is also referred to as Anjaraipetti Race Kuzhambu. Anjaraipetti refers to a conventional spice field that is now principally made in chrome steel, this kuzhambu makes use of all of the substances that you just usually discover in an anjaraipetti. It interprets to a field with 5 compartments though most spice containers in South India usually comprise eight substances that additionally embody dals like channa dal and urad dal which are used extensively for tempering together with on a regular basis spices like mustard seeds, fenugreek seeds, cumin and black pepper.
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I’ve requested many members of the family why it is referred to as ‘Race’ kuzhambu and I’m nonetheless ready for the reason. The identify may appear odd for a dish that takes some effort and time to make.
This is a heirloom household recipe, one in every of my great-grandmother’s specialties. While some variations of the race kuzhambu are made with okra and drumstick, it was nearly at all times made with brinjal at residence. It’s an fascinating twist to the vathakuzmhambu or vathal kuzhmabu that is tangier due to the dominating presence of tamarind. The race kuzhambu tastes scrumptious with sizzling rice and a small dollop of ghee or gingelly (sesame) oil. It’s additionally a terrific accompaniment for curd rice.
Recipe For ‘Race’ Kuzhambu
Ingredients:
- Toor dal: 1 1/2 teaspoons
- Bengal gram: 1 1/2 teaspoons
- Moong Dal: 1 1/2 teaspoons
- Urad dal: 1 1/2 teaspoons
- Pepper: 1/2 teaspoon
- Red chillies: 6-8 (or extra in order for you it spicy)
- Green chillies: 3 (you’ll be able to add extra for a spicier model)
- Fenugreek: 1/2 teaspoon
- Mustard: 1 teaspoon
- Coriander seeds: 2 teaspoons
- Rice (Ponni): 1/2 teaspoon
- Curry leaves: a number of sprigs
- Asafoetida: 1/4 teaspoon
- Turmeric: 1/4 teaspoon
- Aubergine: 200-250 gm
- Gingelly oil
- Tamarind (dimension of a lemon)
Method:
- Dry roast the rice with fenugreek until they flip golden brown. Keep apart.
- Soak tamarind in heat water (for about 10-Quarter-hour) and extract the juice.
- Add 1-2 teaspoons of gingelly oil to a pan and fry the dals, crimson chillies, coriander seeds and pepper. Let it cool.
- Add this to a blender together with the roasted rice and fenugreek. Also add a number of curry leaves and asafoetida and grind into a rough paste.
- Temper the mustard with curry leaves in gingelly oil earlier than including the inexperienced chillies and brinjal. Let it fry for a few minutes.
- Add the tamarind extract together with curry leaves with salt to the brinjal and let it prepare dinner with water for a couple of minutes earlier than you add the coarse paste. Stir effectively.
- The dish is finished as soon as the gravy thickens (be careful for lumps whenever you add the paste).
- Serve with sizzling rice. It additionally tastes scrumptious at room temperature with curd rice.
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Source: meals.ndtv.com