This Katharikkai Thuvaial is a very tasty chutney, full of fibre.It is a unique and special chutney of the Tirunelveli region.
Ingredients :
Brinjal 4
Urad Dhal 2 tbsp.
Oil 2 tbsp.
Red chillies 3 or 4
Grated coconut ( optional ) 1 tbsp.
Tamarind 1 small piece
Salt, Hing, Curry leaves.
Method :
1. Heat little oil in a Kadai and roast the Urad Dhal till they give an aroma.Set aside.
Then roast the red chillies.Soak the tamarind in warm water.
2. Heat 2 tbsp. of oil in the Kadai and saute the Brinjals on a medium flame initially and
later the flame can be reduced.Add little salt.Saute till the outer skin of the Brinjals
shrink and become loose.Switch off and let them cool.Then peel off the outer skin.
3. In the small mixer jar, first powder the Urad Dhal and red chillies coarsely. Then add
the coconut, Brinjal, Tamarind, salt and little water. Grind together,not very finely.
4. Transfer to the serving bowl and season with Mustard, Hing and Curry leaves.
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| Katharikkai Thuvaial |
Ingredients :
Brinjal 4
Urad Dhal 2 tbsp.
Oil 2 tbsp.
Red chillies 3 or 4
Grated coconut ( optional ) 1 tbsp.
Tamarind 1 small piece
Salt, Hing, Curry leaves.
Method :
1. Heat little oil in a Kadai and roast the Urad Dhal till they give an aroma.Set aside.
Then roast the red chillies.Soak the tamarind in warm water.
2. Heat 2 tbsp. of oil in the Kadai and saute the Brinjals on a medium flame initially and
later the flame can be reduced.Add little salt.Saute till the outer skin of the Brinjals
shrink and become loose.Switch off and let them cool.Then peel off the outer skin.
3. In the small mixer jar, first powder the Urad Dhal and red chillies coarsely. Then add
the coconut, Brinjal, Tamarind, salt and little water. Grind together,not very finely.
4. Transfer to the serving bowl and season with Mustard, Hing and Curry leaves.
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