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Wednesday, June 18, 2008

Kathirikkai Malli Pachadi (Brinjal Cilantro Curry)


From the very old days brinjal is the most commonly used vegetable in all homes. Though now a days many try to avoid this vegetable because of the allergy it creates on the skin for some, it is very good for those having gastric trouble. That is why you can see in all chettinad recipes brinjal will be added along with potato. There are innumerable recipes using brinjal. My favorite one is the kathirikkai malli pachadi,a famous chettinad item. This will be prepared more often in chettinad homes when coriander is abundant in the market. Brinjal and coriander is used in almost equal proportion in this curry. When you find time just to make one curry you can surely choose this since it can be used as a gravy as well as a side dish. It will go well with idly and dosa too. This will be best suited with rasam. It will be a treat for those who love the coriander leaf smell like me.

Ingredients
Brinjal-4 medium sized
Big onion-1 or small onions(10)
Tomato-1
Coriander leaves-a small bunch (1 cup cut Coriander leaves)
Sambar powder-1 teaspoon
Green chillies-2
Tamarind paste-1/2 teaspoon (1/4 qty used for sambar)
Thoor dhal-1 handful (switch off one whistle short than for sambar)
To season
Small jeera-1 teaspoon
Broken urudh dhal-1 teaspoon
Curry leaf-little
Procedure
Keep the kadai in the stove. In one teaspoon of ghee or cooking oil season the curry with the items given in'to season’. Add the chopped onions, tomatoes, green chili and cut brinjal pieces one by one and saut√© nicely for 3 to 4 minutes. Add the water that is on top of the cooked dhal(1 cup) and the sambar powder. Cook for 3 more minutes. The brinjals will be almost cooked now. Add the tamarind juice, salt needed and the cooked dhal now. Allow it to cook for 2 more minutes. Now add the chopped coriander leaves. Wait for one boil and switch off the stove. The curry should be semi solid with the brinjals rightly cooked. Over cooking will make the brinjal pieces smashed.

11 comments:

Illatharasi said...

Good new recipe.... I never tried this combination:)

Your blog looks good in the new template:)

Solai Chidambaram said...

Thankyou illatharasi

Cham said...

Never had before, well i am big brinjal and cilantro fan , sounds delicious this curry :)
Love ur new layout!

Solai Chidambaram said...

Thankyou cham.was waiting for your opinion on the new lay out.

Revathi said...

never heard of this curry - i loveeee both kathirikai anf kothamalli !!!

Cham said...

I could not wait seeing my kathirikkai in fridge, i made ur curry today, turn out so tasty (i knew it) we had with chappati and rice too :) Thank u so much once again, i will post the pict and link the recipe to ur site soon :)

Minti said...

I made both this and your pepper chicken. I particularly liked this recipe. The way the brinjal soaks up the flavors - it would be gret technique to use in a brinjal sambar

Trendsetters said...

Tried the chettinad style chicken masala n chicken pepper fry and also the vendaikai pachadi..they all were great... I am excited to try this too..

PranisKitchen said...
This comment has been removed by the author.
WhyteHousieBala said...

Hello aunty,

I made this pachadi today.. It came out nice.. I made the same dish with mon's direction.. I mashed the brinjal as Mom didn't give any time specification.. but, as u have given, i have cooked it in correct consistency.. the diff b/w how mom does and u do is, mom adds malli at the beginning along with other things.. We had it with Rasam and it was awesome..

Bala

sangee said...

Hi Aunti

I made this dis couple of days before, For chappati and with rasam also we tried it Awesome ..

Thank you so much...
Keep posting lots of side dishes aunti...

thanks,
Sangee