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Kathirikkai Chutney | Brinjal Chutney

Kathirikkai Chutney
Spicy Egg plant chutney is a south Indian side dish prepared mainly for Dosa and Rice. Brinjal is widely used in South Indian kitchen. It is known as Kathirikkai in tamil and Vankaya in telugu. This Kathirikkai thuvaiyal tastes good with curd rice or sambar rice.Freshly ground masala adds more flavour to the recipe. Please check below for the detailed step by step instructions and pictures for preparing Spicy South Indian Kathirikkai chutney. 

Preparation Time:     10 mins
Cook Time :                15 mins
Ready in :                   25 mins
Yields :                        4 Servings. 

Kathirikkai Chutney

Table 1:
2 tbsp
Brinjal / Egg Plant Medium size
Onion chopped
1/2 Cup
Garlic and ginger finely chopped 
1 tbsp
Tomato chopped
1/2 Cup
1/4 tsp
Cumin seeds
1/2 tsp
Fennel seeds
1/2 tsp
Cinnamon Stick

Curry leaves
pepper powder 
1 tsp
Turmeric powder
1/4 tsp
Chilli powder
1 tsp
Coriander leaves
2 stalks

Table 2: To Grind
Desiccated Coconut
4 tbsp    
Fennel seeds
1/2 tsp
Green chilly                                    

Kathirikkai Chutney

  • Grind the coconut, green chilly and fennel seed in blender.
  • Heat Oil in the pan and add mustard,cumin seeds, fennel seeds, curry leaves and cinnamon. When they splutter add ginger, garlic and onions. Fry it in medium flame till onions turn translucent
Kathirikkai ChutneyKathirikkai Chutney

  • .Add tomato and fry till they turn mushy. Add brinjal and fry till it shrinks to half size. 
Kathirikkai ChutneyKathirikkai Chutney

  • Add pepper powder, chilli powder, coriander powder and salt.Add grind-ed coconut mixture and 1 cup of water.
Kathirikkai ChutneyKathirikkai Chutney

  • Once the gravy thickens, switch off the stove and garnish with coriander leaves.
Spicy Eggplant Gravy / Kathirikkai Thuvaiyal / Kathirikkai Thogaiyal / Vankaya koora
Kathirikkai Thogaiyal


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