Thursday, 13 April 2017

Brinjal Recipe | Brinjal Drum Stick Poruma Recipe

Brinjal Gravy, Drumstick Gravy, Kathirikkai Murungakkai poruma

Poruma is a age old chettinad recipe which has puffed rice as key ingredient.Its very aromatic and delicious recipe which goes well with rice, idly, dosa and chappathi. It can either be made as thick gravy or liquidish gravy based on the pairing dish. This flavorful recipe is a must try if you wanted to have something different from usual sambar, kuzhambu, gravy.

Baingan, brinjal, aubergine or egg plant is a very low calorie vegetable and has healthy nutrition profile.Several varieties of aubergines grown all around the world. They vary greatly in size, shape, and color depending upon the cultivation. Generally, aubergines fall into two broad categories, either oval shaped, or thin and elongated.Its know to control blood pressure, lower cholesterol, prevent heart disease, good from diabetics as they are low in carbohydrates and high in fibre. Brinjal can be added to any dishes like sambar,curry, pizza or pasta or can be consumed even in fried, baked, sauted, grilled, roasted or steamed form.





Brinjal Drumstick Poruma

Recipe Cuisine: Chettinad |  Recipe Category: Gravy
Prep Time:  10 minutes   |  Cook time: 20 minutes    |  Serves: 5

BRINJAL – 1/4 KG
DRUM STICK – 2 NOS
POTATO – 1 NO
ONION – 1 NO
SALT – TO TASTE

TO GRIND

RAW RICE – 1 TBLSPN
FENNEL SEEDS – 1 TSPN
CUMIN SEEDS – 1 TSPN
FENUGREEK SEEDS – ½ TSP
RED CHILLI – 4 - 6 NOS

TEMPERING
                                                   
OIL – 2 TSP
MUSTARD SEEDS – ½ TSP
RED CHILI - 1 NO
CURRY LEAVES - FEW
         

METHOD OF PREPARATION

1. Chop Brinjals, Potatoes and Drum stick and add it to a bowl of water to retain the color of the vegetable and keep it fresh. Peel and finely chop onions

Brinjal Gravy, Drumstick Gravy, Kathirikkai Murungakkai poruma

2. Dry roast the given ingredients under 'to grind' separately. I have added 4 chillies if you need spicy then increase the numbers of chilli.

Dry roast fennel seeds, cumin seeds, fenugreek seeds and red chilli till you get the aroma and the color changes but it should not get burned. Dry roast rice till it pops, see the below picture for the textures

Brinjal Gravy, Drumstick Gravy, Kathirikkai Murungakkai poruma
Brinjal Gravy, Drumstick Gravy, Kathirikkai Murungakkai poruma
3. Cool it and Grind it in a mixie jar as a dry powder

Brinjal Gravy, Drumstick Gravy, Kathirikkai Murungakkai poruma

4. Take a pan heat oil and temper the given ingredients and then add all the vegetables to it and saute it


Brinjal Gravy, Drumstick Gravy, Kathirikkai Murungakkai poruma

4. Saute Brinjal till its color changes, then add turmeric powder and salt to it


Brinjal Gravy, Drumstick Gravy, Kathirikkai Murungakkai poruma

5. Add water and cook the vegetables by closing it with the lid (I have added 1.5 cup of water)


Brinjal Gravy, Drumstick Gravy, Kathirikkai Murungakkai poruma

6. Once the vegetables are cooked add poruma powder and mixed it and allow it to boil. Check the water, add it if required since we are adding dry powder it will become thick if no water is less it will stick to the pan, i have added 1/2 cup of water

Brinjal Gravy, Drumstick Gravy, Kathirikkai Murungakkai poruma

7. Mix it and cook it for 3 to 5 minutes if it is cooked more than that then you will lose the taste.Transfer the poruma to serving dish and serve it with rice along with Mor Kuzhambu


Brinjal Gravy, Drumstick Gravy, Kathirikkai Murungakkai poruma

Note
  • Dry roast raw rice till pops color but it should not burn, dry roast other ingredients till you get the flavor.

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