Ambur Chicken Biryani, Kathirikai Pachadi and Cucumber Raita

Ingredients

• 1 pcs brinjal (large, about 400g)
• 1 cup curd (thick, whisked well)
• 1 pcs onion (small, finely chopped)
• 2 pcs green chili (finely chopped)
• 2 tsp sesame oil
• 0.5 tsp mustard seeds
• 0.5 tsp urad dal
• 1 pcs dried red chili (broken into two)
• 10 pcs curry leaves
• 0.25 tsp hing
• 0.75 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Roast the eggplant

   • Wash and pat dry the eggplant.
   • Brush it with a little oil all over.
   • Roast it directly over a gas flame, turning frequently with tongs, until the skin is charred and the flesh is completely soft. This takes about 10-12 minutes.
   • Alternatively, prick the eggplant and bake at 200°C (400°F) for 25-30 minutes.
   • Set aside and let it cool completely.
2. 2

   Prepare the eggplant pulp

   • Once cool enough to handle, carefully peel off the charred skin.
   • Place the peeled flesh in a bowl, discard the stem, and mash it well with a fork to a coarse texture.
3. 3

   Combine the pachadi ingredients

   • In a mixing bowl, whisk the yogurt until it's smooth and creamy.
   • Add the mashed eggplant, finely chopped onion, green chilies, and salt to the yogurt.
   • Mix everything together until well combined.

Ingredients

• 2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
• 1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
• 1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
• 2 tbsp Coriander Leaves (Finely chopped.)
• 1 tbsp Mint Leaves (Finely chopped.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Salt (Also known as Kala Namak.)
• 1 pcs Green Chilli (Finely chopped, deseed for less heat.)
• 0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)

Instructions

1. 1

   Prepare the Cucumber (4 minutes)

   • Wash, peel, and grate the medium cucumber using a box grater.
   • Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
   • Set the squeezed cucumber aside.
2. 2

   Prepare the Yogurt Base (2 minutes)

   • In a medium-sized mixing bowl, add the thick curd (yogurt).
   • Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
   • Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3. 3

   Combine and Chill (4 minutes + chilling time)

   • Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
   • Gently fold all the ingredients together until everything is well incorporated.
   • Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.