Friday, March 20, 2009

Pudi padudno Boolu Kadellu / Brinjal Sambar.

Pudi Padudno Boolu Kodeelu - This means samabar made with pudi - coconut is not added. Do not raise your brows :) we do prepare dishes without coconut in it!!! Today I made this with Brinjal. You can use any type / color of brinjal for this. Even thou Brinjal is extensively used in our house holds to prepare a variety of delicacies, it is not really used to make any dish in any of the functions or pooja. Bhendi / Ladies finger is used instead of brinjal.

For the masala:
Red chillis - 10
Coriander seeds - 2 tsp
Jeera / Cumin seeds - 1/2 tsp
Methi - 1/4 tsp
Urad dal - 1/2 tsp
Coconut oil - 2 tbsp

For the Sambar:
Toor dal - 1/2 cup cooked with little turmeric and hing
Brinjals - 1 cup cubed
Tamarind pulp - 4 tsp
Jaggery - 2 tsp
Turmeric - 1/4 tsp
Green chillis - 3 split length wise
The above masala - 1.5 tbsp
Salt.

Method:
Heat oil.
Fry all the ingredients separately in the oil.
Grind into fine paste without adding any water.

Heat 1 cup water in a vessel.
Add tamarind, jaggery, green chillis and brinjal slices
When the brinjal is almost cooked add the masala
Add salt.
Allow it to boil for few mins. Remove from flame and allow the sambar to stand for atleast 1 hr before serving.
Serve with rice.

Note: Coconut oil gives a very distinctive aroma to this masala pudi.
You can even dry roast the masala :)
If you are using oil then the shelf life for this masala is 1 week. else it can be stored in an air tight jar for 15 - 20 days.

3 comments:

Asha said...

Oh, so yummy! Love the color. Wish I had some Brinjal right now, I would try this recipe! :)

Ashwini said...

wow..Lovely color..Looks yumm and spicy..

Shree said...

@Asha, try and let me know how it came..

@Ashwini, :) the color is not because of spice, you get the rich color because the spices are fried in oil before being gound into powder