Idiyappam with Kosumalli (Brinjal / Egg plant gravy)



We don’t get time to make these kinds of breakfast during weekdays, if we go to native/ functions we get to eat this, I used to make it once a month, particularly in holidays. Now every day is a holiday😟. My husband and daughter like to have a different breakfast, not the usual ones. They have enough time to enjoy the breakfast, otherwise, they have their breakfast in a hurry and rush. I also have enough time to prepare😃


Kosumalli 





Ingredients

  • Large purple brinjal: 6
  • Potato: optional
  • Tamarind: Lemon size
  • Mustard seeds: 1 tbsp
  • Red chili: 4
  • Urad dhal: 1 tbsp
  • Curry leaves: 1 string
  • Small onions: 15
  • Green chili: 6
  • Coriander leaves: for garnishing
  • Water, salt and oil: as needed

  1. Boil the brinjal, cool and remove skin
  2. Smash well using fingers
  3. Extract the tamarind juice and mix with brinjal
  4. Add water (2-3 cups approximately)
  5. Heat oil pan, add mustard seeds when they splutter, add red chili, urad dhal, and curry leaves
  6. Add shallots and green chilies and sauté well
  7. Add tamarind, brinjal, salt and let it boil
  8. Switch of the flame
  9. Garnish it with coriander leaves
  10. Serve it with idiyappam, idly, dosa…




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