Tuesday, November 6, 2007

Brinjal chutney


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.



Ingredients
Brinjal-2(medium sized) or Peerkkangai-1
Small onion-20(big-1)
Grated coconut (3 table spoons)
Tomato-1
Tamarind-a small piece
Red chillies-4

Procedure
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

14 comments:

uma said...

Achi, heard abt doing peerkangai thuvayal using its skin. Do i have to add peerkangai skin too in the recipe u mentioned?

solai said...

If the skin is garden fresh only it can be used for thuvayal.Using the peerkkangai alone is safe and more tasty as per experience Uma

uma said...

oh then i can use without the skin. Thanks achi.

uma said...

Both Ridge gourd and eggplant chutney turned out great. I liked ridge gourd chutney the most.

US guys can use chinese eggplnat to try this chutney. It was good.

karthika said...

I read many of ur blogs ,while recipes tempt me,they were informative alongside.Also I read ur comments on the book about our chettinad recipes.Keep up the great work of writing ur comments and recipes achi.Its nice to remember things while we tend to forget about our traditions.

karthika said...

I read many of ur blogs ,while recipes tempt me,they were informative alongside.Also I read ur comments on the book about our chettinad recipes.Keep up the great work of writing ur comments and recipes achi.Its nice to remember things while we tend to forget about our traditions.

Tina said...

This came out great... You have an ardent pupil in me aachi! :) Im devoted!

Deepa J said...

Super blog. Long back I saw this page. Today when I bought peerkangai, i came again to refer to your recipe. Thanks! :-)

Vasktith said...

Wow... I love eggplant thuvayal.. it tastes so well and can be used with rice, idly, dosa etc.. Wonderful dish.

-Vasktith
www.Mummymakesityummy.com

vijiraja said...

hi aunty...today i was abt to go through your blog....great and nice blog...am going to try brinjal chutney today ...will post again ...thanks....

vijiraja said...

hi aunty...my mother in law used to do this in a different way and they call this as budeeth....instead of frying them in the oil...she cooks all the stuffs in water ...and then grind it and season it with mustard and urad dhal....and for that she wont add tamarind and coconut....and budeeth will go well with lemon rice....and pongal....

ENDless Experiences said...

Hi Aachi,

Thanks for the great recipes. Can these pachadis be stored in fridge?? if so , how long will stay good..

Solai Chidambaram said...

yes Pachadi and thuvayal can be refrigerated and stored for few days

Skl said...

Hello aunty,
We tried this recipe,it went very well with curd rice,never had this before,at Our ancestral home they take big sized green brinjals and put it in fireplace,they take out after a while,mash,and then made like gravy with onion,tomatoes,green chillies base,that dish gives a smoky flavour and its made as accompaniment to edli,thank you for this great recipe,very delicious,skl