Sify Bawarchi
Follow us on
Brinjal rasam
By : Subbalakshmi Renganathan
Category : Regional cuisine, Daals and curries
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Soak the tamarind in water and extract the juice.
  2. Pressure cook the Thur dhal and keep it aside.
  3. Clean the brinjals and slit them vertically - cross cut from the base till the stalks and immerse them in the water to avoid discolouration.
  4. Heat the pan and add 1 table spoon of oil. Once the oil gets heat, add the peppercorns, red chilli, coriander seeds and channa dhal and fry them for a while (till the colour changes to light brown).
  5. Take the fried ingredients into a mixer and powder it to Rawa like consistency.
  6. Add one table spoon of oil and fry the brinjals and keep the fried brinjals aside.
  7. Heat the pan and add the tamarind extract juice, Salt, Hing and curry leaves and allow this mixture to boil.
  8. Now Add the fried brinjals and allow the mixture to boil for about 5 mins in low flame.
  9. Add the powdered ingredient into the mixture and allow the mixture to boil for about 2 minutes.
  10. Now add smashed thur dhal and then switch off the flame when the mixture starts to boil.
  11. In a separate pan, pour the ghee and add the mustard seeds. When the mustard seeds begins to sputter add the curryleaves.Add these to the rasam.
  12. Now the delicious Brinjal Rasam is ready to serve with plain rice.

Recipe & image courtesy:

5 or 6 tender baby brinjal
1 small lemon size tamarind
Salt for taste
2 tbsp thur dhal
2 tbsp cooking oil
Hing a pinch

For Grinding:

4 Red chilli
1/2 teaspoon (6)black peppercorn
2 tsp channa dhal
1 tbsp coriander seeds

For Seasoning:

1 tsp cooking Oil/Ghee
1 tsp mustard seeds
few curry leaves

  Post your Comments