VIRUNDHOMBAL

Ridge Gourd Brinjal Kichadi  recipe with full video and step by step pictures. Today we are going to see another kichadi recipe for idli, dosa and ven pongal. We make kichadi using ridge gourd or brinjal. Here we have to include both the vegetables along with onions, tomatoes, green chillies and moong dal. My Grandmother often makes kichadi whenever she have sudden guests at home and everytime it tastes so good with her soft idlies. I followed her method which my Grandmother used to make. To reduce the cooking time by half  I have simplified it by pressure cooking the brinjals and ridge gourds along with a tbsp of moong dal. Traditionally kichadi dishes are prepared in the kal chatti and mathu is used for mashing the brinjals. Generally for  kichadi dishes, we use only green chillies and red chillies for the heat. I have added just a teaspoon of sambar powder and it doesn't alter the taste. When compared to sambar, this kichadi can be made in very less time which it makes...

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 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....

Tawa Brinjal Fry - easy and tasty dish with brinjal with simple cooking methods. You can serve this as a side dish for lemon rice, tamarind rice and curd rice. Just like other roast and fry dishes this tawa brinjal fry has many variations. In this recipe, the brinjal slices are dipped in thin buttermilk and then coated with seasoned besan flour and then fried in tawa. Some versions would skip the dipping, some would also use other ingredients like rava for crispy outer layer. If you use tender brinjals with less seeds it tastes so good. My son Siva who's not a big fan of brinjal, likes this tawa brinjal fry very much. I personally enjoyed this tawa brinjal as a snack but sometimes stuffed on dosa sprinkled with chilli flakes.  Similar Recipes Baby Corn Fry - Fried Baby Corn Senaikizhangu Chops - Elephant Foot Yam Roast Mushroom Fry Cauliflower Fry Paneer 65  Tawa Brinjal Fry - Tawa Kathrikkai Varuval Recipe Prep time : 20 minutes Cook time : 15 minutes Serves : 4 Category : si...

In South Indian cuisine, Kara Kuzhambu is one of the tastiest kuzhambu dishes that can be easily prepared with your favourite seasonal vegetables or dried veg vathals. I have already posted hotel style karakuzhambu , mochai kara kuzhambu and sundakkai kara kuzhambu . There are so many methods for this kuzhambu but I usually prepare this method for brinjal karakuzhambu which is very tasty and easy and also you can prepare within 30 mins.  I used kuzhambu chilly powder, sambar powder and chilly powder for this kuzhambu, which helped thicken the kuzhambu and provided a lot of flavour. Small onions are the main ingredient for this kuzhambu but if you haven't in your hand replace it with big onions. Finally a tsp of red chilly powder is tempered and added to the kuzhambu to add colour and appearance for the kuzhambu. Kuzhambu recipes Vellai curry (Sambar without dal) Pepper Pulikuzhambu Mint leaves (Pudhina) Pulikuzhambu  Brinjal Kothsu(Brinjal puree in tamarind sauce) Curry Leave...

Brinjal chutney prepared with green chillies, black urid dal, coconut and tamarind. A different chutney recipe for idli and dosa. For this brinjal chutney we have to roast all the ingredients separately until it gives you a nice aroma and then we have to grind it. The black urid dal enhances the flavour and taste to the chutney. This chutney has a creamy consistency when compared to coconut chutney. If you do not have black urid dal, you can replace it with split urid dal. Tirunelveli white brinjals tastes so good for this chutney. Checkout my other chutney recipes Coconut Garlic Green Chilly Chutney Tomato chutney Tomato chutney with green chillies  Small onion chutney with black urid dal Coconut chutney with red chillies Coconut chutney with green chillies Brinjal chutney with red chillies  Onion garlic coconut chutney Small onion chutney Ridge gourd chutney  Here is a short video for Brinjal chutney with black urid dal  Brinjal chutney...

Brinjal rice - prepared with roasted brinjals and flavoured with an aromatic spice powder. Rice varieties such as lemon rice, tamarind rice or mango rice have been popular for lunch box dishes because of their less time preparation and long time shelf life. This brinjal rice is also one among them. The rice is precooked in a pressure cooker and it’s mixed with the roasted brinjals and spice powders. In my opinion, the taste of this brinjal rice is very similar to the tamarind rice, but the ingredients may vary a little bit. If you feel it’s difficult to prepare the spice powder, plan it a day before and it will take less than 15 minutes to mix the rice. Many people do not have time to prepare and therefore prefer ready mix powders for these kind of rice varieties but it is not healthy. In ready mix spice powders they are adding attractive colours and preservatives which are allergic to us. All the ingredients are easily available in our pantry and you can prepare it if you plan ahead...

Brinjal poriyal is a spicy and tasty side dish for many South Indian dishes. And also, for those who want to eat brinjals simply as a starter with less oil, this brinjal poriyal is the best one. For this brinjal poriyal, pick brinjals with smooth skin and heavy in size. You can use any kind of brinjal you have on hand. Recently, I made it with green brinjals. It's hard to cook crispy brinjals with a short time of cooking. But it is possible if you cook the brinjals on medium heat with frequent turns. One more trick to get crispy brinjals is to cook the brinjals in a heavy bottomed kadai and without any water. I prefer gingely oil or groundnut oil for brinjals and for brinjal poriyal I always use crushed garlics. Serve this brinjal poriyal with lemon rice, mango rice or rasam.

Brinjal is the most common vegetables used in our everyday cooking. The unique feature of the brinjal is its smooth texture that adds an additional flavour to any of the dishes made with the  brinjals. Besides kuzhambu and poriyal there are some chutneys prepared with brinjals which looks like the sandwich spread. We prepare Brinjal Chutney with both red chillies and green chillies. Today we are going to see Brinjal Chutney with red chillies. These chutneys are very tasty with idly and dosa. You can use any type of brinjals for this chutney but I always prefer to use fresh brinjals. The other ingredients for this chutney are tomatoes, red chillies, coconut, mustard and urid dal. We have to saute all the ingredients and then we have to grind it coarsely. One of the most important step in this chutney preparation is that the chopped brinjals must be cooked well in the oil so that your chutney will be more tasty. Another important tip for any chutney prepared with red chillies,...

Brinjal(Eggplant)/Kathirikkai kichadi is a popular side dish in Tirunelveli served for idly or dosa. The white or green brinjals (thinner varieties) are more ideal for this kichadi. The small finger sized purple brinjals also taste good for this kichadi.  We prepare this kichadi in two different ways such as kichadi with dal and without dal. Now we are going to see Brinjal kichadi with moong dal. It is prepared by cooking the brinjals along with moong dal, tomatoes, green chillies, tamarind and onions. For flavours add a tsp of sambar powder and asafoetida powder. These type of kichadi or sambar are free from cholesterol, high in fibre and keeps you energized throughout the day. If you are eating a mix of vegetables, dals with carbohydrates for breakfast help in increasing energy level because they are digested slowly. So follow the simple instructions and prepare this healthy and easy Brinjal kichadi for your next breakfast. If you do not have brinjals, you can replace it...

This kuzhambu is light and at the same time quite filling. The perfect combination for this kuzhambu is raw banana fry and fried gram thuvaiyal. This kuzhambu has a smooth texture and a lovely pale green colour. Make sure to choose a big, firm brinjals for this recipe.The small onions, green chillies and asafoetodia powder give a consistent flavour to the entire dish so please don't avoid those ingredients. Make sure to use fresh brinjals for this kuzhambu because the refrigerated or old brinjal skin gets tough and it is not getting roasted completely. If the brinjals are not roasted well, it won't give a dense puree that makes it ideal for the kuzhambu. If you follow these simple steps and try this recipe definitely it will be truly satisfying kuzhambu. Let's see how how to prepare this Brinjal Kothsu with step by step photos.