Kathirikkai Thogayal (Spicy Brinjal Chutney) Recipe
Kathirikkai Thogayal, also known as Thuvaiyal, is a tangy, flavorful, and spicy chutney made from brinjal (eggplant), a quintessential South Indian recipe that complements rice and other traditional dishes. This chutney is not only rich in taste but also loaded with healthy ingredients, making it a perfect accompaniment for lunch. The combination of brinjal, tamarind, and an array of spices like red chillies, peppercorns, and mustard seeds creates a savory treat that is both unique and delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1, chopped |
| Dry Red Chillies | 3 |
| Whole Black Peppercorns | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Curry Leaves | 2 sprigs |
| Tamarind (soaked in 1 cup hot water) | 30 grams |
| Salt | To taste |
| Sunflower Oil | For cooking |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Instructions
-
Tempering the Spices
Heat a heavy-bottomed pan and add 1-2 tablespoons of sunflower oil. Once the oil is hot, add mustard seeds and curry leaves. Allow them to splutter for a few seconds, releasing their aromatic flavors. -
-
Adding the Lentils and Spices
Now, add the dry red chillies, chana dal, urad dal, and black peppercorns. Stir-fry the mixture until the lentils turn light brown and aromatic, ensuring that they donβt burn. This will bring out a wonderful nutty flavor in the chutney. -
Cooking the Brinjal
Add the chopped brinjal (eggplant) to the pan. Saute the brinjal on medium heat until it turns brown and becomes soft and mushy. The brinjal will absorb the flavors from the spices and turn tender. -
Seasoning
Season the mixture with salt, turmeric powder, and red chilli powder. Cook the brinjal and spices together until the raw smell of the spices disappears and the brinjal is fully cooked. Stir occasionally to avoid burning. -
Adding Tamarind Water
Add the tamarind water (soaked tamarind in 1 cup of hot water) into the pan. Allow the mixture to cook until all the liquid is absorbed by the brinjal. This will help infuse the chutney with a tangy, slightly sweet flavor that balances the spiciness. -
Cooling and Blending
Once the mixture has cooled down, transfer it to a blender or use an immersion blender. Add 2 tablespoons of water and blend the mixture into a smooth paste. The chutney should have a thick consistency but still be spreadable. -
Serving
Your Kathirikkai Thogayal (Spicy Brinjal Chutney) is now ready to serve. This chutney pairs wonderfully with hot rice, dosa, or idli. It also goes well as an accompaniment to sambar or curry dishes. Enjoy the spicy, tangy, and rich flavors of this traditional South Indian chutney!
Tips & Variations
- Consistency: Adjust the consistency of the chutney by adding more or less water while blending. For a thicker chutney, reduce the amount of water.
- Spice Level: Feel free to adjust the amount of dry red chillies or red chilli powder according to your spice preference.
- Tamarind: If you prefer a milder chutney, you can reduce the tamarind quantity or substitute with a bit of jaggery for a sweeter flavor.
This Kathirikkai Thogayal is a perfect way to enjoy the goodness of brinjal in a flavorful chutney form. It’s a must-try recipe for those who love the tangy, spicy, and aromatic tastes of South Indian cuisine.
