Kathirikai Kadayal | brinjal kadayal | kathirika masiyal | brinjal kadayal | idli dosai side dish | brinjal chutney step-by-step pictures and video recipe. Check out the brinjal kadayal recipe. If you like the video pls SUBSCRIBE to my channel.
BRINJAL masiyal
Flavorful dish with brinjal. It goes well as a side dish for Tiffin varieties like idli, dosai, Pongal etc. Also, tasty rice accompaniment when mixed with rice
BRINJAL VARIETY
You can use any variety of brinjal. Cut the brinjal just before cooking to avoid decolouration.
AMOUNT OF TAMARIND?
Depends on the soreness of the tomato. Adjust accordingly.
CAN I SKIP TOMATOES?
Yes, I like the soreness from tomatoes hence I have used them. If you are skipping tomatoes adjust the tamarind accordingly
THE SHELF LIFE OF KATHIRIKKAI kadayal
It stays good for 2-3 days in the fridge.
CHILLI POWDER FOR brinjal kaday?
To make it kids friendly spice I used only green chilli. For the spicy version, you can use regular chilli powder.
COLOR OF THE KATHIRIKKA masiyal
The colour of the masiyal depends on various factors like the Chilli powder, tamarind, tomatoes, etc.
Variation for brinjal kadayal
- Use potato while pressure cooking and skip besan flour
- Add garlic along with other ingredients then pressure cook
- Use chilli powder for extra spice
- Temper with coconut oil
Ingredients
To pressure cook
1/4 teaspoon peanut oil
1 cup onion
3/4 cup tomato
1+1/2 cup brinjal
2 green chilli
1/4 teaspoon turmeric powder
1 cup water
Brinjal kadayal
Required salt
Coriander leaves
1/4 teaspoon bean flour, heaped
1 tablespoon tamarind water
5 small onions
To temper
1/2 teaspoon sesame oil
Asafoetida
1/2 teaspoon mustard seeds
Curry leaves
1/2 tablespoon urad dal
How to make kathirikai kadayal with step-by-step pictures
- First, add all the ingredients mentioned under “to pressure cook” one by one into the pressure cooker; cook for 6 whistles
- Remove green chilli; mash well then add them back
- Add required salt, and tamarind water; mix well and boil till the raw smell goes off
- mix besan flour with water and add; boil
- Furthermore ,add asafoetida and coriander leaves; mix well
- Boil till masiyal thickens; turn off the stove
- Add oil and heat
- Furthermore add mustard seeds, urad dal, red chilli and curry leaves; splutter
- Add onion and saute
- Transfer to the brinjal kadayal ; mix well
Ingredients
To pressure cook
- 1/4 teaspoon peanut oil
- 1 cup onion
- 3/4 cup tomato
- 1 +1/2 cup brinjal
- 2 green chilli
- 1/4 teaspoon turmeric powder
- 1 cup water
Brinjal kadayal
- Required salt
- Coriander leaves
- 1/4 teaspoon bean flour heaped
- 1 tablespoon tamarind water
- 5 small onions
To temper
- 1/2 teaspoon sesame oil
- Asafoetida
- 1/2 teaspoon mustard seeds
- Curry leaves
- 1/2 tablespoon urad dal
Instructions
- First, add all the ingredients mentioned under “to pressure cook” one by one into the pressure cooker; cook for 6 whistles
- Remove green chilli; mash well then add them back
- Add required salt, and tamarind water; mix well and boil till the raw smell goes off
- mix besan flour with water and add; boil
- Furthermore ,add asafoetida and coriander leaves; mix well
- Boil till masiyal thickens; turn off the stove
- Add oil and heat
- Furthermore add mustard seeds, urad dal, red chilli and curry leaves; splutter
- Add onion and saute
- Transfer to the brinjal kadayal ; mix well
Video
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