Pori Kuzhambu or Pathiya Kuzhambu

The first title doesn’t justify anything. This gravy is well known under pori kuzhambu in my house. Pori means puffed rice in tamil and “kuzhambu” gravy, none has an idea why this gravy got this “bizarre” name. But the second one Pathiya Kuzhambu is probably the right one. Pathiyam is usually referred to Diet Food / pathiya sapadu in tamil. The specialty of this gravy is: no spice, no tamarind, no tomato and no coconut! A big NO to our entire usual ingredient list! I know what you might think: Bland taste, well after all it is a special diet food. Normally consumed by those who follow a special diet in their food intake. After delivery, probably you might have faced one of this tasteless gravy in your mom menu. Plenty of garlic and coriander powder (malli thool) give an aromatic and unique flavor! If you are the one who is looking for totally non-spicy Indian gravy or special diet food: Go ahead that is for you. Important note: As this dish contains no heat, probably it will not please everyone palate. But if you came here after looking for this “Pathiya sapadu” refers like a basic recipe. This one is a basic Pathya Kuzhambu in my house. Non-veg eater, substitute with small fish, small shrimp or even some other veggie like drumstick, radish, potato, etc… Otherwise, try to add two blanched & puree tomato and reduce a tbsp of coriander powder. But the tomato will change the original recipe taste!

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  Ingredients: 

Brinjal/ eggplant: 3 small-diced 

Onion: 1 small diced

Garlic: 1 whole garlic- peeled

Coriander powder (malli Thool): ¼ cup + or - 1 tbsp

Turmeric: ¼ tsp 

Water: 2 cups

Salt: 1 tsp (or according ur taste)

Seasoning: If you have vadagam (tamilian seasoning): use 1 or 2 tsp

Gingelly oil: 2 tsp

Mustard seeds: 1 tsp

Cumin: 1 tsp

Curry leaves: few

Method:

Mix the coriander powder, turmeric in the water amount mentioned above.

 Adjust the salt. 

Heat a pot with oil, start with the seasoning. Now add the onion, garlic, fry until it starts to brown slightly. Add the brinjal and fry until they are slightly cooked (about 5 min).

 Now pour the spice mixed water. Adjust the thickness of the gravy by adding coriander powder or water. I would say no need to adjust! 

Let it boil about 10 minutes, the raw smell should go away! The gravy is good with some steamed rice!

 This gravy is for Priya who is hosting Think Spice: Think Coriander Seeds, event originated by Sunita.