Skip to main content

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

Popular posts from this blog

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

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

Milk Kesari - Paal Kesari - Easy Dessert Recipes

Milk Rava Kesari is an easy and rich, sweet dish prepared with milk, rava and sugar. The kesari is flavoured with a few saffron strands, cardamom powder and garnished with cashew nuts. To make milk kesari, you begin by roasting the rava and then cooking with milk. To this cooked rava you add sugar and ghee and stir continuously until the kesari thickens. Making this milk kesari will take just 20 minutes. I have no time to take step by step pictures, so kindly watch the recipe video.  Check out my other Sweet Recipes Kesari Pineapple Kesari Mango Rava Kesari Wheat Rava Kesari Badam Katli - Almond Fudge Carrot Burfi Thiribagam (Three in one delight) Rava ladoo Kaju Katli   Kesar peda Chocolate Burfi Mango and Coconut Burfi Moong dal flour Ladoo Coconut Burfi  Dry Gulab Jamun Easy Milk Sweet Badam Halwa  Badam Burfi  Badusha Here is the video link for Milk Kesari Milk Kesari - Paal Kesari  Recipe Details Prep time : 5 minutes Cook time : 15 minutes Serves : 4 Category : sweet Author : Mut

Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

Arisi Paruppu Payasam - Moong dal and Rice Kheer

Arisi paruppu payasam prepared with moong dal, raw rice, jaggery, coconut and cashew nuts. This payasam is easy to make with simple and healthy ingredients. You won't go wrong with this payasam and it is perfect for family get together or for any festivals. Raw rice works good for this payasam as it produces a nice aroma. Roasting the moong dals and raw rice produces an aromatic payasam. Make sure to use rice in lesser quantity because it expands after cooking and it will absorb the sweetness. Just a handful of rice has been enough for 1 cup moong dal. For payasam, pongal and other traditional desserts I always prefer pagu jaggery but if you can't find it, regular jaggery will work fine. The best way to prepare payasam is to cook slowly on low heat until smooth. We must stir it frequently to avoid sticking at the bottom. If the payasam cooked too quickly in the jaggery syrup it turns out very thick and your payasam will look like halwa. This payasam should have a smooth c

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Onion Tomato Chutney - Chettinad Onion Tomato Chutney for Idli, Dosa and Paniyaram

Onion tomato chutney recipe with full video and step by step pictures. In 2005 when we were in California I have seen this Chettinad style onion tomato chutney recipe in the Aval vikatan magazine and made it immediately for dinner. I have been thinking to post this chutney in my blog for a long time. Finally, after 16 years, today I made this onion tomato chutney for paniyaram. Normally for tomato chutney or onion chutney we saute the red chillies in oil and then we grind it along with the onions and tomatoes. But for this chutney, the red chillies are dry roasted well and then powdered separately. This red chilly flakes are further sauted with onions and tomato puree. I have tried  many chutneys onion tomato combinations, but this chutney is a unique dish. We are adding the chopped small onions in this chutney without grinding it and that makes it more flavourful with a mild chunky texture. This chutney has very few ingredients, so make sure they are good and fresh. Chop fresh onions,

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi