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

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

Vegetable Momos - Vegetable Dumplings - Starter Recipes

Vegetable momos are a super addictive snack that everyone likes. Most of the Chinese restaurants have different varieties like vegetable momos, fried momos, green momos, chicken momos etc. One of the common momos you can easily find on the streets is the vegetable momos.  It is a simple snack, but it requires some time to finish the whole process. If you prepare the vegetable stuffing earlier, you can prepare the momos easily within 20 minutes. I made several experiments to bring  the thin outer layer and finally my husband did it. He always wanted to recreate dishes like samosa and parotta  to bring the perfect texture. A few years ago, I  prepared ten samosa recipes for Aval kitchen magazine which was prepared fully by my husband. I just made the stuffing and deep fried it. He made the samosa patties perfectly and it tasted good. Here for momos also he used the same technique to prepare the outer layer and the momos turn perfect.  It's very simple to prepare the vegetable stuffin

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.

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

Tirunelveli Salna for Parotta - Empty Salna for Parotta and Chapathi

Salna - this flavorful gravy is a super side dish for parotta that everyone will like it. Last year tasted this salna with parotta in a hotel in Tirunelveli. The gravy in this salna has a blend of flavours from the spices. The onions and tomatoes are sauted with ginger garlic paste and slowly simmered in the coconut masala paste for 20 minutes, allowing time to blend everything together.  How to make Tirunelveli Salna To prepare this salna, these are the ingredients you will need 1. Ginger garlic paste - these two are the key for adding flavour. For salna, we have to add a good amount of ginger garlic paste when compared to other gravies. Try to use homemade fresh ginger garlic paste for this salna. 2. Onions, tomatoes and green chillies - these three are the main ingredients for any gravies. I have used both sliced tomato and ground tomato for this salna, as it gives a beautiful colour and taste for the gravy.  3. Chilly powder, coriander powder and garamasala powder - these three a

Onion Thool Bajji - Vengaya Thool Bajji - Evening Snack Recipes

Onion thool bajji - a simple and easy snack recipe with onions. Like onion pakoda, this onion thool bajji is a quite popular snack during season time in our hometown Courtallam. I enjoy munching this thool bajji after a nice bath at main falls during every season time. As it is prepared with onion slices with a soft texture it is named as thool bajji.  Now coming to the batter ingredients for the bajji. Besan flour is the main ingredient and in addition we add rice flour and dosa batter for the crisp texture. Making the batter with the correct consistency gives the perfect shape and texture. Both vazhaikkai bajji and onion thool bajji have pretty much the same ingredients, but the water ratio is different and the way of frying too. Onions get cooked easily, so always deep fry them on medium heat and transfer it before the bubble ceases. You don't need to plan much for this thool bajji and you can make it easily for unexpected guests or for any unplanned occasions.  Check out my oth

Snake Gourd Kootu | Pudalangai Kootu

Snake gourd kootu is a healthy side dish for your lunch. We have a wide variety of high water content vegetables like bottle gourd, ash gourd, snake gourd, ridge gourd etc. All these vegetables contain eighty percent water and keep you hydrated the whole day. These water content vegetables are a popular choice for kootu, sambar and thayir pachadi. Try to include any one of these vegetables weekly, twice in your regular diet.

Cabbage Carrot and Beans Stir fry - Tirunelveli Kadhamba Thuvaram

A very simple and tasty recipe with a great taste and flavour is this cabbage carrot beans thuvaram. This is a very good side dish for all types of South Indian dishes. This is the first side dish served on the plantain leaf during special occasions or festivals. This thuvaram is quite colourful as it includes a combination of cabbage, carrots, beans, green peas and finished with fresh grated coconuts.  I make this thuvaram quite often for our lunch as it is easy to prepare and contains lots of nutrients in it. It is also good for lunch boxes too. When cooking the vegetables always keep the vegetables on the lowest setting of heat possible. For this thuvaram you can also add a tbsp of soaked moong dal while boiling the vegetables. Cutting the vegetables uniformly helps to cook the vegetables evenly. Now we will see how to prepare this cabbage carrot beans thuvaram with step by step photos.

Vellai curry (Sambar without dal) - Tirunelveli Vellai Curry

Vellai curry(Sambar without dal) Vellai curry is another popular kuzhambu from Tirunelveli. Very few ingredients, fast and really tasty.  This Vellai curry is served along with kadaintha keerai ( keerai masiyal) or paruppu(dal) with plain rice. This kuzhambu is similar to karakuzhambu. You can add any seasonal vegetables or cooked lentils such as chickpeas and mochai. This kuzhambu takes about 20 minutes, uses ingredients that I always have on hand and tastes so good. You can adjust the heat by adjusting the amount of chilly powder and sambar powder. I always use homemade chilly powder which is not spicy. If you are using store bought chilly powder then,  reduce the quantity. I used the same technique of adding asafoetdia in the final stage, which really brightens up the flavours.  If you try this kuzhambu I promise it will become one of your regulars. Let's see how to prepare this Vellai curry with step by step photos. Check out my other kuzhambu varities also.