Serving: 4 |Type: Chettinad-Kottu/Poriyal
Ingredients:
For Rice Puff Powder:
| Rice | -2tbsp |
| Sombu | -½tsp |
| Fenugreek | -¼tsp |
Ingredients:
For Gravy:
| Egg Plant(diced big) | -1 ½ cup |
| Potato(diced big) | -1 |
| Onion(chopped) | -½ cup |
| Tomato(chopped) | -1 |
| Chili Powder | -1tsp |
| Coriander powder | -2tsp |
| Salt | -to taste |
Seasoning:
| Oil | -2tbsp |
| Mustard | -½tsp |
| Sombu | -¼tsp |
| Fenugreek | -¼tsp |
| Red Chili | -2 |
| Curry Leaves | -few |
Method:
- First dry roast the ingredients for the rice puffs powder and then grind it in the mixie into a powder and keep it aside.
- Take a pan heat with oil add seasoning fry without burning.
- Now add onion saute for 1 or 2 minute then add tomato saute with little salt until tomato get mash.
- Add the diced potato saute for 5 minutes on medium flame then add chili, coriander powder mix it well.
- Then add the eggplants and remaining salt, saute for 5 minutes.
- Then add 1 cup of water, cover with lid cook it until vegetable get soft.
- Now add the ground powder.
- If the gravy is too thick add more water, the consistency should be like kootu.
- Boil it for a minute and then turn off the stove.
- Serve with rice.
Note:
- This is very olden days chettinad side-dish.
- You can eat with rice and rasam.
- It can be made more liquid-ish to eat with idly or dosa.
- We are using puffed rice which is called arisi pori , that is why this dish called poruma.
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