Vazhuthananga Theeyal Kerala Recipe

If you are a regular visitor here, you should know that I've a soft corner for curries with roasted coconut gravy. You can see a big list of such recipes here like this Ulli Theeyal, Pavakka Theeyal, Varutharacha Beef Curry, Varutharacha Meen Curry, Spicy Mutton Curry, Malabar Chicken Curry, Crab Roast and Pork Roast. See, I told you, I've a weakness for them!

Vazhuthananga (Eggplant) is one vegetable that I like in any form. That wasn't the case always, I was no fan of it during my childhood days. I guess it all changed with Moutabel. Moutabel is an Arabic / Mediterranean Mezza (small eats) dish. It's a dip made from smoked eggplant and Tahini (sesame paste). After tasting that dish, I started appreciating the vegetable more. Whenever I buy eggplant, I ended up making Moutabel or some stir fry with it.

For once, I wanted to try a different recipe and made this. If you like theeyal, it's a good recipe and eggplant adds a good flavour to it. You can try this recipe, if you are looking for something different for your everyday lunch. It's easy, though a bit time consuming, but this flavour packed dish is worth the time.

Here is the recipe…

Heat 1-2 tsp oil in a med-big size pan. Add coconut and fry till it becomes golden brown…

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Remove from fire and add chilli, coriander, turmeric powders, peppercorns, fenugreek and mustard seeds. Mix well and bring back to fire. Stir for 2-3 mins or till the raw smell of the powders go…

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Cook for 5-6 mins, till it starts changing colour. Add tamarind pulp, 1/4 cup water and salt. Mix well. Cover and cook for 8-10 ins or till the eggplant is done…

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Kathirikka Theeyal

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Course: Side Dish

Cuisine: Indian, Kerala, Keralan, South Indian

Servings: 4

Author: Maria Jose Martin

Ingredients

• ▢ 350 gms Vazhuthananga/ Eggplant (sliced lengthwise)
• ▢ 1 cup Grated Coconut
• ▢ 2.5 tsp Chilli powder
• ▢ 2.5 tsp Coriander powder
• ▢ 1/2 tsp Turmeric powder
• ▢ 5 Black Peppercorns
• ▢ a pinch Fenugreek (uluva)
• ▢ a pinch Mustard seeds
• ▢ lemon size ball Tamarind
• ▢ 6 Small onion / Pearl Onion (sliced)
• ▢ Coconut oil
• ▢ Salt

Instructions

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  Heat 1-2 tsp oil in a med-big size pan. Add coconut and fry till it becomes golden brown. Remove from fire and add chilli, coriander, turmeric powders, peppercorns, fenugreek and mustard seeds. Mix well and bring back to fire. Stir for 2-3 mins or till the raw smell of the powders go. Transfer to a plate and let it cool completely. Once cooled, grind this without water. The mixture will release oil while grinding.
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  Soak tamarind in 1/4 cup luke warm water for 10 mins. Squeeze the soaked tamarind to make it pulpy.
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  In the same pan, heat 2-3 tsp oil. Add sliced small onion. When it softens, add sliced eggplant. Cook for 5-6 mins, till it starts changing colour. Add tamarind pulp, 1/4 cup water and salt. Mix well. Cover and cook for 8-10 ins or till the eggplant is done.
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  Add ground coconut paste to this and mix well. Add 3/4 - 1 cup hot water, bring to boil. Reduce flame and cook for 5-7 mins. Add a pinch of asafoetida (kayam) and remove from fire.
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  Serve with rice.

Notes

Keep in mind that the curry tends to thicken as it rests, so adjust the qty of water accordingly. You can keep the leftovers in fridge for 2-3 days. If it becomes too thick, add some water while reheating.

Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

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