Porichoyambu

The Porichoyambu is another cousin of the sambar, like the pitla. Usually made with brinjals, but not quite a brinjal sambar.

In this case, the brinjal is cut into small pieces (like in sambar)
Oil, mustard and grated coconut is roasted till mild red.

And this is mixed into the regular sambar  -Tamarind water with veggies brought to boil till raw taste of tamarind goes away and added with the above and boiled toor dal.

So you can see those little coconut bits floating around. But the coconut flavour is not as strong as the flavour in the pulinkari...and the little coconut gives it a nuttier (obvious) taste than the sambar...