Kathrikkai Thakkali Kadaisal

Have you heard about the term "Comfort Food"? This is my idea of comfort food. Idli and dosai are comfort food for any South Indian, but for me this simple Kathrikkai Thakkali Kadaisal for idli or dosa is heavenly comfort. I love the tangy taste and the fact that there is a vegetable in it which you would not even realize. This recipe is from Amma, which she got from her amma who got from her amma ......

Ingredients:

• Oil - 1 tsp
  
• Cumin Seeds - for seasoning
• Curry leaves - for seasoning
• Green chillies - 3 (finely chopped)
• Turmeric powder - 1/4 tsp
• Medium sized Onion - 1/2 (finely chopped)
• Brinjal - 2 (finely chopped)
• Large tomatoes - 3 (finely chopped)
• Salt - as required
  

Method:
Pour oil in a kadai and season with cumin seeds and curry leaves. Add green chillies and then the onions and fry for 2-3 mins. Then add turmeric powder and mix. When onions are cooked add the brinjal and fry for 2 mins followed by tomatoes. Pour sufficient water and add salt. Cover and cook till the brinjal and tomatoes are completely cooked and mushy. Turn off the stove and mash down with a masher while it is still hot.

The best vessel to make this is with the rustic looking aluminium vessel and stir & mash down with a thayir mathu (the act of 'kadaisal'). Thats how it should be truly made to be true to its name :). But we spoil it completely, and prepare this in a non-stick pan and blend in a blender (definitely, not the same and not even close).

Note: I also found a variation of this without the brinjals @ Daily Musings blog that has a catalog of several Kongu Naadu recipes: Thakkali Kuzhambu

Cabbage Koottu for Pooris

This is the one and only dish so far that I like of cabbage. And I don't just like, but I love cabbage when cooked this way. Amma got this recipe from a friend and it is her next go to side dish for Puris after the usual potato masala. It is best for puri but works for chappathi as well.

Ingredients:

1/2 - large cabbage

1/2 cup - channa dhal

a litte oil

2 - cloves

1/2 tsp - mustard seeds

1/2 - medium sized onion (finely chopped)

1/2 tsp - turmeric powder

1 tsp - sambhar powder (or aachi kulambu milagai thool)

salt as required

To grind:

1/2 inch - ginger

2 or 3 cloves - garlic

2 tbs - coconut

Method:

Pressure cook the chopped cabbage and channa dhal with enough water (may be 3-4 whistles). Don't be fooled by the quantity of cabbage you get after cutting and increase the portion of channa dhal. I did this mistake and ended up making enough for a month. Remember, Cabbage shrinks - a lot!

Heat a little oil in a pan, add mustard seeds and when they splatter, add the cloves. Saute onions in the oil till the onions become translucent. (At this stage can add some chopped tomatoes if you prefer a little tartness). Add the turmeric powder, sambhar powder and salt. Mix well and then add the pressure cooked cabbage and dhal. Add a little water if required and let it boil for all the flavors to blend together. When the gravy boils add the coconut and ginger/garlic mixture and turn off the stove after a couple of minutes.

Try this next time when you are bored making potato masala to go with puris.