Vazhuthananga Theeyal Kerala Recipe
Vazhuthananga Theeyal is a classic Kerala dish where brinjal is cooked with a fried coconut paste and aromatic spices. This South Indian curry features eggplants in a roasted coconut gravy and is a well-loved traditional Kerala accompaniment to rice. The term 'Theeyal' translates to 'burnt dish,' and the curry's dark color comes from browning the coconut and the addition of tamarind. The roasted coconut and spices infuse the curry with a distinctive aroma, offering a delightful blend of spiciness, sweetness, and savory notes. The heated chilies contend with the crunchy roasted coconut, resulting in a flavor that elevates the vegetables. Vazhuthananga Theeyal is a unique dish where chopped brinjal is cooked in a spicy, aromatic fried coconut mixture with tamarind water. Brinjal, rich in essential nutrients, adds nutritional value to the dish. This recipe utilizes readily available kitchen ingredients, allowing you to prepare a healthy and delicious curry for your lunch. Let's delve into the easy recipe for Vazhuthananga Theeyal.
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
- 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.
- Soak tamarind in 1/4 cup luke warm water for 10 mins. Squeeze the soaked tamarind to make it pulpy.
- 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.
- 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.
- 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.
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