When I was in school we were in Pudukottai, near karaikudi. The neighbours were from Chettinad , and I learnt this recipe from them.My father in law like this very much.
Onions – 10 – 15 ( Small onions)
Tomato – 1 small
Brinjal – 1 big
Mochai – 1 cup
Tamarind – one lemon size ball
Sambhar powder – 1 tbsp
Salt to taste
Gingelly oil , mustard seeds, fenugreek seeds and cumin seeds for tempering
Grated Coconut – 1 tbsp
Soak mochai seeds overnight and pressure cook.
Heat gingelly oil and popup musturd seeds, fenugreek seeds, cumin seed and curry leaves.
Add onions, when it becomes translucent and add tomatoes.
Add the chopped brinjals, sambhar powder. saute for 2 minutes.
Add the tamarind extract and salt. When it boils add the cooked mochais.
When it boils , grind the coconut and add to that and give one boil.
Goes well with plain rice and curd rice too.
This is going to participate in Chetinadu Vegetarian Cushine hosted by Srimathi.
I am also sending this to Chetinadu vegetarian cushine hosted by Srimathi
Iddiyappam with Thengai pal