Kathirikkai Thuvayal (Brinjal chutney)or peerkkangai thuvayal(Ridge gourd chutney)
This chutney also is a common side dish in chettinad breakfast. In olden days, when people used to cook in fire using logs of wood or charcoal, they will cook the brinjals directly in the fire(chuduvathu).Nowadays in our gas stove or electric stove this is difficult or rather impossible. Though the taste will vary a little bit, the usual practice now is to cook it for some time in the kadai. The main advantage of making this thuvayal as far as I am concerned is that, it can be used both with rice and tiffen. Whenever I feel it is difficult to cook for the afternoon, I will go for this thuvayal. For lunch the thuvayal can be mixed with rice and will taste excellent with chips or vathal. For the curd rice also it will taste good. This is a 3 in one thuvayal.
Brinjal-2(medium sized) or Peerkkangai-1
Grated coconut (3 table spoons)
Tamarind-a small piece
Keep the kadai in the stove. Pour 1 spoon oil. First add the chilies then the onions and tomatoes wait for a minute. Now add the brinjal cut into small pieces. Stir nicely and allow the brinjal to cook for 3 minutes. Finally add the grated coconut and let it also cook for a minute. Switch off the stove and after the mixture cools add the tamarind and salt and grind it in the big jar of the mixie. There is no need to season the thuvayal. Peerkkangai Thuvayal will be excellent with rice