Kathirikkai-murungaikkai Masalai/pirattal

Kathirikkai- murungaikkai masalai/ pirattal -  An onion - tomato based gravy simmered in coconut and poppy seeds masala. Chettinad is known for using mild spices like jeera, saunf , pepper in right quantities that gives the dish it's unique flavour. The spices do not overpower the vegetables and imparts a mild flavour to the dish.  Masalai refers to the ground masala used in the dish Masalai is neither a kurma nor a kuzhambu and are excellent accompaniments to rice-based dishes like idly, dosa, aapam, idiyappam,  Variety of masalais can be prepared with ground masala as the base , according to ones imagination and availability of vegetables. Most popular ones are Kaikari masalai and raw jackfruit masalai.

This is a heirloom recipe of our family, passed on to me by my sisters -in-law. My Mil was expert in cooking chettinad dishes and she named this dish as CBM.

Key Ingredients:

Veggies - Drumstick , Brinjal, Onion, Tomato are used to prepare this masalai. Violet brinjals and bellary onions are used. It is better to use country variety tomatoes. 

Spices used - jeera, saunf, ginger, garlic, poppy seed, red chillies are used.

Any oil can be used for tempering,and sauteing the masala ingredients.

Variations:

Pulippu Pirattal: Increase the quantity of tomatoes used. Use country variety vegetables like brinjal, karamai, fresh mochai, raw banana to make this pirattal.

Uralai-mochai Masalai: Use cooked lima beans and potato in the place of drumstick and brinjal.

Bitter gourd Masalai : Use bitter gourd alone in the place of drumstick and brinjal. 

Kaikari masalai: Potato, Cauliflower, carrot,peas in equal quantities can be used.

Raw jackfruit: Remove the skin and the stem like centre part from jackfriut. Cut the remaining pieces and use.

You can store it for a day in the fridge.

Suggested serving:

Pairs up with idly, dosa, idiyappam, puttu, aapam, rice and roti.

Recipe:

Preparation time: 30 minutes

No. of servings - 4

Ingredients:

Oil - 1tbsp

Drumstick - 2

Brinjals(medium sized) - 4

Onion - 2

Tomatoes(puree) - 2/3

Garlic - 5 cloves

Turmeric powder - 1/2 tsp

Salt to taste

To saute and grind:

Ginger - 1"

Jeera -1tsp

Saunf-1tsp

Red chillies - 8

Coconut - 1/4 cup tightly packed

Poppy seeds - 1tsp

Tempering:

Jeera-1/2 tsp

Saunf-1/2tsp

Directions:

1.Chop the veggies. Peel the garlic.Puree the tomatoes.

2.Heat oil in a kadai. Add jeera, saunf, poppy seeds, coconut, ginger. Saute well.

3.Add to a mixer jar / blender.Grind to a fine paste.

4.Heat oil in a kadai. Add jeera, saunf.

5.When they crackle and release nice aroma,add chopped onion ,saute with little salt.

6.When onions turn brown, add garlic.

7.Add tomato puree and turmeric powder. Cook for few minutes.

8.Add chopped drumstick and brinjal. Saute well.

  

9.Add water and salt and cook till tender. 

10.Add the masala. Lower the flame. Cook till the raw smell of the masala goes away and gravy becomes little thick. Remove from heat.

Notes:

• Country variety tomatoes gives better taste. Here i get only hybrid variety 
• The grounded masala is added along with the vegetables, i.e after adding drumstick and brinjal and sauteed well and then the water is added and cooked till the masala smell disappears and the vegetables get cooked. But that is time consuming and consumes more oil. So i sauteed the masala before in little oil and added to the gravy.
• Garlic is sauteed along with onion in the original recipe, But i followed my mil's recipe.