This spicy and flavoursome curry could be served with breakfast dishes like idli and dosa or with piping hot rice. Here is the pretty simple recipe of Chettinad kosumalli curry.
Ingredients
4 violet egg plants
1 potato (cut with the skin on)
1 tomato
¼ tsp turmeric powder
2 tbsp oil
½ tsp mustard seeds
½ tbsp urad dal
1 red chilli
3 green chillies
2 garlic cloves
Curry leaves
10 shallots
½ onion
½ tsp Kashmiri chilli powder
A palm full of coriander leaves
Salt as required
Preparation
Pressure cook the egg plants, potato and tomato with turmeric powder, salt and some water until three whistles; keep the flame high
Mash the cooked ingredients and set it aside
Heat oil in a pan
Splutter mustard seeds, urad dal and dried chilli
Sauté the green chillies, garlic, curry leaves, shallots and onion
Add a pinch of salt too
Now add the chilli powder
Sauté until the raw smell of it is gone
Add this tempered mixture into the previously cooked ingredients
Pour some water as well (the dish should have loose gravy)
Boil for three more minutes
Garnish with chopped coriander seeds
Enjoy the Chettinad style kosumalli curry.
