brinjal-tam1 brinjal-tam2 brinjal-tam-pongal3

It is a very tasty gothsu item made as a side dish for

  • Venpongal
  • Rice upma and upma kozhakatai
  • Kanchipuram idly

Earlier days, we had “kumati adupu” in which we keep the brinjal directly in furnace.

Now, we do on gas burner.  Here tamarind water is not boiled in burner, hence the name “pacha puli-raw tamarind”.



Tamarind-gooseberry size

Salt-as required

For tempering:

Cooking oil-1 ½  tbsp

Mustard-for tempering

Urad dal-for tempering

Hing-liberal pinch

Curry leaf-1 strip

Red chilly-2(big)


  • Place the brinjals directly on burner, slowly rotate and roast fully till it is black on all sides, take out and keep aside (see pic).
  • Soak tamarind and extract the water and keep it in a vessel.
  • Add salt.
  • Remove skin of brinjal and drop into tamarind water.
  • Heat oil, add mustard, urad dal, hing, curry leaves and  broken red chilies.
  • Transfer to vessel( containing tamarind water, salt and brinjal mixture).
  • Mix vessel contents breaking the brinjals and red chilies well with hand,immediately.

Pacha puli is ready for serving.  We enjoyed with venpongal.





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