Ingredients: cup Yellow Moong Dal (Split), teaspoon Turmeric powder (Haldi), cup Shallots - finely chopped, Tomato - finely chopped, cup Brinjal (Baingan / Eggplant) - cubed (use smaller brinjals for elevated taste), cup Potatoes (Aloo) - cubed, Green Chillies - finely chopped, teaspoon Salt, (Dhania) Leaves - Handful for garnish, tablespoons Sunflower Oil, leaves - Handful, Dry Red Chillies, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), Vegetarian diet
Instructions: To begin making the Kathirikai UrulaiKizhanghu Pachidi recipe, firstly soak moong dal for 15 minutes.Wash them with water and pressure cook the dal with 1/4 teaspoon of turmeric powder in a pressure cooker and 2 cups of water for 3 whistles.Allow the pressure to settle down and mash them into a paste with a ladle. Set aside.In a medium sized saucepan/pot, add oil and heat over medium flame.When the oil is hot, add the tempering ingredients and fry until the mustard seeds splutter. Fry until urad dal is golden.Gently add onions and cook until they become translucent. Add tomatoes, green chilies and turmeric powder. Saute till the tomatoes become mushy.Now, add potatoes, brinjals and stir the well. Cook over reduced flame until the brinjals and potatoes become tender.Add dal and combine well so that they are blended together.Add 1-2 cups of water and mix well. Add water according to your required consistency.Season it with salt. When the mixture is about to boil, simmer the flame and cook for about 5 minutes.Switch off the flame and add coriander leaves for garnish. Prepare this Kathirikai UrulaiKizhanghu Pachidi and serve with rice along with authentic sambar for a delicious meal.