This is a pure
chettinadu preparation but surprisingly it does not have Anis seeds and
Black pepper. I was a bit apprehensive about the taste as this recipe has
very simples pices .But the end result was a surprise to me. It tasted
superb with both rotis and Rice. Try and you too would like it.
(For a family of 4 ,
Coconut milk 1cup +1
cup + 1 cup (1st , 2nd and 3rd milk from 1 full coconut.)
Brinjals 250 gms
Onion 1 no.
Tomato 1 no.
Tamarind 1 large
marble sized (extract juice 1 cup)
Curry leaves 1 sprig
Ghee 3 tbsp
Salt to taste
MASALA POWDER OF THE FOLLOWING
Thoram parappu 1 tbsp
Kadalai parappu 1tbsp
Ulundu parappu 1 tbsp
Dhania seeds 1 tbsp
Red Chillies 5 to 6
Cinnamon stick 1"
1 or 2 nos.
Poppy seeds 2 tbsp
Fenugreek seeds 1/2
Asafoetida 3/4 spoon
Oil for frying 2
Mustard seeds 1/2
Asafoetida 1/4 spoon
Ghee 2 to 3 Tbsp.
Brijals which are tender and sweet .It is important that they have few
seeds or no seeds. Cut them length wise in 1.5 inch pieces and set aside.
Cut onion and dice tomato also .Take oil in a kadai and roast all the
ingredients for three to four minutes only. Take care not to brown the
dhalls .When frying is over, cool the masala ingredients and powder
.Extract 1 cup juice from a large marble sized Tamarind and set aside.
Grate a Muthal coconut very fine. Remove 1st milk after reworking in a
mixi adding 1 cup of water and set aside.(1 cup) Use a nylon/steel
strainer to filter coconut paste.
Add one more cup of water to coconut paste and rework in a mixi. Remove
2nd milk and set aside.
Similarly make 3rd cup of 3rd milk and set aside. Discard useless pulp.
Now take Ghee in the same kadai and add the temperings .When mustard
starts popping , add Asafoetida and immediately add cut brinjals and
onion. Fry till brinjals become soft but not cooked more than 50 percent.
Add tamarind extract and salt .Also add curry leaves and diced tomato and
set to boil for four to five minutes. Now add the 3rd and 2nd milk along
with the masala powder. Add salt and let it boil for four minutes. Now
check if brinjals are cooked. Add 1st milk and let it simmer for further
three to four minutes. Switch off the stove.
Check for salt and chilli taste. If less add at this juncture. A fine
aroma would spread by now.
Cover the vessel and let the spices permeate for 30 minutes. Re heat and
serve with Rice.
This chettinadu kozumbu seems to be a blend of Malay and Tamil cuisine.
Please post your feedback .It is very dear to us.