Brinjal (EggPlant) Chutney - Kathirikkai Thuvaiyal

Brinjal (EggPlant) Chutney - Kathirikkai Thuvaiyal - Chutney Recipes

Brinjal Chutney / Kathirikkai thuvaiyal is a tasty chutney dish, generally made as a side dish for idli and dosa. My mother makes this brinjal chutney often and yesterday only I called her to get the recipe details. Before that I haven't tried this method yet and today I followed the method without any tweaks and it was tasty with suda suda idli. As my husband bought a huge pack of brinjals, he suggests me to prepare this chutney. Before going to the recipe I will the share the important tips my mom shared with me for this thuvaiyal.

1. Depending on what kind of brinjals you are cooking, you may adjust the roasting techniques. If you are cooking with smaller brinjals, it will cook faster. If you are using larger brinjals, it will take a long time to roast. When roasting the brinjals, make sure to add the correct amount of oil because if it will be difficult to peel the skin. Check the brinjal flesh is soft by inserting a knife in the middle to make sure it's roasted throughout. Otherwise, cook for another few minutes longer. After roasting brinjals, gently peel the skins with your index finger and thumb finger.

2. The addition of roasted urid dal to chutneys makes it very special because of its unique flavour, but do not add more and your chutney will turn smooth.

3. I suggest to use small onions and compounded asafoetida rather than the big onions and asafoetida powder. Do not increase the garlic because the garlic flavour will strengthen after grinding. Just 3 to 5 garlic cloves is enough and if you are using big garlic cloves just add one garlic clove.

4. Do not replace tamarind with tomato as the tangy taste of tamarind is necessary for the brinjals dishes. Finally, the grinding methods. Do not combine all the ingredients at the same time for grinding. First grind the roasted red chillies, salt and soaked tamarind. Then add the roasted onions and garlic cloves. Next, add the brinjals and asafoetida.In the final stage, add the roasted urid dal and grind it to a semi fine consistency.

Here is the video for Brinjal Chutney

Checkout my other chutney recipes

Brinjal (EggPlant) Chutney - Kathirikkai Thuvaiyal Recipe Details

Prep time : 10 minutes
Cook time : 15 minutes
Serves : 5
Category : chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients

10 small purple brinjals or 4 medium brinjals
10 to 15 small onions
4 garlic cloves
6 red chillies
small lemon sized tamarind
small piece asafoetida
1 tsp split urid dal
4 tbsp gingely oil
salt to taste

Cooking Directions

Wash brinjals in water and remove the stems. Cut them into half and immerse in a bowl filled with salted water to avoid discoloration. Soak tamarind in warm water for 10 minutes.

Heat 2 tsp oil in a kadai and add urid dal. Roast well on medium heat until it turns golden brown.

Transfer it to a plate. Add asafoetida and roast well until it pops well. Add the red chillies and roast it for a few seconds because it will turn black quickly. When it starts to turn black, immediately transfer them.

Next, add the onions and garlic cloves. Saute for a few minutes until it turns soft.

Now add 3 tbsp oil and add the brinjals. With frequent turns, roast well on medium heat till their skin turn dark brown in colour and the flesh is soft. Once the brinjals are roasted, the skin will be easy to peel with your fingers.

Transfer the roasted brinjals to the plate and allow them to cool down. Gently peel the skin and keep it ready for grinding.

Now add roasted red chillies along with the soaked tamarind and salt in a chutney jar and grind.

Next, add the onions and garlic cloves and grind. Grind using little water. Add the brinjal flesh, asafoetida and grind it. Finally, add the roasted urid dal and grind them together coarsely.

Transfer the brinjal chutney to the serving bowl. The chutney will be thick as we have added urid dal, add 2 to 4 tbsp water and mix well until desired consistency is reached. Taste the chutney and add salt if required.

Brinjal Chutney in Tamil - கத்தரிக்காய் துவையல் தமிழில்

Comments

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry -...

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin. Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala. To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mo...

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian bean...

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps. This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar. I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal . To keep this recipe simple, I used sambar powder and there is no need for any dry roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong d...

VIRUNDHOMBAL

Search This Blog