Kathirikkai Chutney/ Brinjal Chutney, Sidedish for Idli, Dosa
Chutneys are a part of our daily breakfast routine. We South Indians love chutneys for idly, dosa, Adai, pooris, idiyappams and with everything we eat. And even for lunch we forcefully include chutneys in another form 'Thogayal' which is nothing but the thicker version of chutneys 😛 Coconut chutneys are usually made at my home, but slight variations like this one 'Kathirikkai Chutney' are sometimes accepted. This recipe was published in one of our regular magazines and I really wanted to try it. I tried and the result turned good. It tasted more or like Brinjal Gothsu which we make for Pongal. This chutney was really very easy to prepare. Use gingelly oil to bring that perfect taste. This chutney can be a perfect combination for dosa or chapathi. You can make this chutney and store it for upto 3-4 days. Since coconut is not used the taste may not go bad upto 4 days and use oil generously if you are planning to store it.
Benefits of Brinjal
Brinjal is a high fibre, low calorie food that is rich in nutrients. It reduces the risk of heart disease and also helps to keep blood sugar in control. It improves the functions of the digestive system. It is also known by other names like eggplant and aubergine.
Learn how to make this tasty Kathirikkai Chutney with stepwise pics.
- 1 Onion
- 1 medium Brinjal
- 2 small Tomatoes
- 2 Green chillies
- Coriander leaves
- Tamarind a small piece
- 1 tsp Chilli powder
- 1 tsp Oil
- 2 tsps Oil
- 1 tsp Mustard seeds
Heat Oil in a cooker add onions and brinjal and saute for 2 mins.
Add tomatoes, chillies and little salt. Saute for 2 mins.
Add coriander leaves, chilli powder, tamarind and add 1/4 cup water. Mix well and close the lid. Cook for upto 2 whistles.
Allow it to cool down. Grind it to a paste and check for salt.
Temper it with the given ingredients. Kathirikkai Chutney is ready.