2. Cut the brinjal into small cubes and soak it in water for 10 mins (else the cut pieces will turn black).

3. Soak the tamarind ball in one cup of hot water for 10 minutes. Extract the tamarind juice by squeezing.

(note: you may also use 3 teaspoons of ready made tamarind paste)

Now drain the soaked brinjal pieces and mix the brinjal pieces, tamarind juice, tumeric powder, asafoetida powder and salt & add 1 cup of fresh cold water and bring to boil.

Boil it till the brinjal is fully cooked.(approximately 10 minutes in medium heat)

4. Roast Urad dal, chana dal, black pepper and red chilli in 2 teaspoon of oil (till it becomes golden color)

5. Grind this mixture along with fresh shredded coconut & add this to the cooked brinjal.

Finally add the cooked thur dal and jaggery.

Boil for 4-5 minutes

6. For Tadka: Heat a small frying pan. Add 1 teaspoon of oil. Heat it. Add mustard seeds and curry leaves. When the mustard seeds splutter, add this to the poricha kuzhambu

Note: You can use a handful of karamani (Black eye pea)(van payar) instead of thur dal