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Sutta Kathirikai Thogayal | pachadi

January 11, 2015 By Vidya Srinivasan 58 Comments

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Sutta Kathirikai Thogayal recipe and Sutta kathirikai pachadi recipe are  traditional  tasty South Indian dishes prepared with smoky roasted  brinjal /eggplant /aubergine . Oven roasted Smoky Brinjal gives nice flavour to the thogayal/thuvaiyal and pachadi. Check out the video and If you like the video pls SUBSCRIBE to my channel.

Sutta Kathirikai Thogayal and Sutta kathirikai pachadi Are prepared with oven broiled  roasted  brinjal /eggplant /aubergine. It is a great way to finish a few leftover brinjals.

What kind of Brinjal to use?

Traditionally the big aubergine is used for the Thogayal but if you have few leftover small brinjals that can also used. Broiling time may vary depending on the size and quantity. Spread and coat oil well and flip Brinjal every now and then for even roasting. Even half cut aubergine is perfect for the thogayal.

Ever since Amma visited us more and more Thogayal happening in our home. Now a days even my son has become a fav for Amma’s tasty South Indian Thogayal varieties.  

FEW THOGAYAL VARIETIES POSTED IN TMF,

  • Thengai Thogayal 
  • Paruppu Thogayal 
  • kothamalli Vidhai  Thogayal 
  • Beetroot thogayal
  • Tomato Onion Chutney
  • Vengaya Thogayal
  • Pudhina thogayal
  • Zucchini Thogayal
  • Kollu thogayal

I posted this Brinjal thuvaiyal few years ago. Those days I didn’t have gas stove so I started making oven/ microwave oven roasting . Now I have gas stove but somehow I got so use to the oven roasted Brinjal and still continuing the same. Back in India Amma use to make Sutta Kathirikai Thogayal by directly roasting the eggplant in flame.

I am among the few who love brinjal. I have posted lot of Brinjal based recipes in TMF,

Kathirikai poriyal

Kathirikai drumstick poriyal

Enna Kathirikai kuzhambu

Stuffed Brinjal

Kathirikai Rasavangi

Kathirikai sadam

Sutta kathirikai Thogayal

Sutta Kathirikai Thogayal is a traditional  tasty rice accompaniment prepared with smoky roasted  brinjal /eggplant /aubergine . Oven roasted Smoky Brinjal gives nice flavour to the thogayal/thuvaiyal
5 from 1 vote
Print Pin Comment

Ingredients

  • Brinjal/Eggplant/Aubergine- 1 Big size
  • Sesame Oil - 1 tbsp + 2 drops
  • Red chilly - 2 Adjust according to your taste
  • Urad dal - 3 tbsp
  • Mustard seeds - few
  • Tamarind – 2 grams
  • Asofetida/Hing – generous pinch
  • Salt - as needed

Instructions

  • Place a aluminum foil in a baking tray
  • Keep a big eggplant and make holes all over the eggplant with fork
  • Apply sesame oil all over the eggplant and Broil (500F) for 5 mins
  • Take out from the oven and turn the eggplant and broil again for 5 mins
  • Repeat the process. Make sure the eggplant is turned every time for even roasting
  • Continue broiling till the eggplant skin starts shrinking. Mine got done around 20 minutes
  • After that Broil for 2 minutes in 500 F and repeat
  • Broil till the eggplant skin is all shrinked and skin peels off easilh (broil time may vary depending on the eggplant size)
  • Gently peel off the skin. Use fork if needed, Discard the skin and save the pulp
  • In a tadka pan add urad dal, red Chilli and mustard seeds with few drops of oil
  • Cook till dal turns golden brown. Let the dal cools down
  • Without adding water ground  the dal mixture into fine powder
  • Add tamarind, salt and hing to the ground powder
  • Add cool Brinjal pulp and grind the thogayal

Video

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Notes

  1. I didn't add water to my thogayal. Moisture in brinjal was enough for the thogayal
  2. For microwave method: cut the brinjals into big chunks and transfer them to a bowl. add oil and mix well. Microwave the brinjals for 4 - 10 minutes till the skin shrinks (Depends on the microwave oven temperature, mine is 700 watt and it took 7 minutes. Keep an eye after 5 minutes)
IMG_2638
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!


Ingredients:

Brinjal/Eggplant/Aubergine- 1 (Big size)

Sesame Oil – 1 tbsp  + 2 drops

Red chilly – 2 ( Adjust according to your taste)

Urad dal – 3 tbsp

Mustard seeds – few

Tamarind – 2 grams 

Asofetida/Hing – generous pinch

Salt  – as needed

How to sutta kathirikai thogayal with step by step pictures:

  • Place a aluminum foil in a baking tray
  • Keep a big eggplant and make holes all over the eggplant with fork
  • Apply sesame oil all over the eggplant and Broil (500F) for 5 mins 

  • Take out from the oven and turn the eggplant and broil again for 5 mins

  • Repeat the process. Make sure the eggplant is turned every time for even roasting

  • Continue broiling till the eggplant skin starts shrinking. Mine got done around 25 minutes

  • After that Broil for 2 minutes in 500 F and repeat

  • Broil till the eggplant skin shrunks and skin peels off easily (broil time may vary depending on the eggplant size)

  •  Gently peel off the skin. Use fork if needed, Discard the skin and save the pulp

  • In a tadka pan add urad dal, red Chilli and mustard seeds with few drops of oil

  • Cook till dal turns golden brown. Let the dal cools down

  • Without adding water ground  the dal mixture into fine powder 

  • Add tamarind, salt and hing to the ground powder

  • Add cool Brinjal pulp and grind the thogayal

  • Tempering is optional for thogayal. Add oil to the pan and when the oil is hot add mustard, urad dal and curry leaves and let it splutter. Add the temper to the thogayal

Sutta kathrikai pachadi

 

Sutta Kathirikai pachadi is a traditional  tasty rice accompaniment prepared with smoky roasted brinjal /eggplant /aubergine . Oven roasted Smoky Brinjal gives nice flavour to the pachadi
5 from 1 vote
Print Pin Comment

Ingredients

  • Roasted eggplant - 1/4 cup
  • Thick curd - 1/2 cup
  • Salt - as needed
  • To temper:
  • Coconut oil -1/2 tsp
  • Mustard seeds - 1/2 tap
  • Green chilli - 1
  • Corainder leaves - few

Instructions

  • After the broiled eggplant is cool ground it without adding water 
     
  • Add it to bowl, sprinkle some salt and salt curd; mix everything well
  • In a tadka pan add coconut oil and when oil is hot add mustard seeds and let it splutter. Add green chilli and let it temper 
  • Transfer  the tempering to the pachadi. Sprinkle some coriander  leaves  and pacahdi is ready

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Adjust the curd according to your preference
  2. Avoid adding rasam powfer, sambar powder or other powders as it  might not go well with the pachadi taste
  3. Avoid tempering with cumin seeds
  4. Turmeric powder can be used for extra color
  5. If required dal can be used for tadka
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Roasted eggplant – 1/4 cup

Thick curd – 1/2 cup

Salt – as needed 

To temer:

Coconut oil -1/2 tsp

Mustard seeds – 1/2 tap

Green chilli – 1

Corainder leaves – few

How to sutta kathirikkai pachadi with step by step pictures:

  • After the broiled eggplant is cool ground it without adding water

  • Add it to bowl, sprinkle some salt and salt curd; mix everything well

  • In a tadka pan add coconut oil and when oil is hot add mustard seeds and let it splutter. Add green chilli and let it temper

  • Transfer  the tempering to the pachadi. Sprinkle some coriander  leaves  and pacahdi is ready

Filed Under: Brinjal recipe | Kathirkai recipes, Pachadi | Raita, Thogayal | Thuvaiyal Tagged With: Breakfast, brinjal chutney in tamil, brinjal dip, brinjal pachadi, brinjal raita in tamil, brinjal recipes, brinjal thayir pachadi in Tamil, brinjal thogayal in Tamil, brinjal thokku in tamil, broiled eggplant recipe, broiled oven roasted eggplant, dish, dosa, easy, easy kathirikai raita, easy kathirikai thuvaiyal, eggplant chutney, eggplant raita, eggplant thogayal, how, how to make, how to make sutta kathirikai thogayal, i, Idli, indian baba ganoush, iyer style thogayal, kathikai thogayal in tamil, kathikai thuvaiyal, kathikathirikaikai thayir pachadi in tamil, kathirikai pachadi recipe in tamil, kathirikai thayir pachadi recipe, kathirikai thayir pachadi recipe in tamil, kathirikai thayir pachadi seivathu epadi, kathirikai thogayal, kathirikai thogayal recipe, kathirikai thogayal recipe in tamil, kathirikai thogayal seivathu epadi, kathirikai thuvaiyal recipe in tamil, katrika pacadi, katrika tugayal, Make, oven roasted eggplant, pachadi varieties, Quick, Recipe, recipe in tamil, roasted big brinjal recipe, roasted big brinjal thogayal, s, seivathu epadi, side, side dish for idli dosa., smoked brinjal thayir pachadi, smoked brinjal thogayal, south Indian cooking, south Indian recipe, Sutta kathikai raita, Sutta kathikai thayir pachadi, Sutta kathikai thogayal, Sutta kathirikai chutney, suvvaiyana brinjal thogayal, tamil brahmin recipe, tasty kathirikai recipes, thayir pachadi varieties, thogayal varieties, thuvaiyal varieties, tiffen, to, traditional recipe

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Comments

  1. Madraasi says

    January 11, 2015 at 20:34

    Me too a gr8 lover of Brinjal. Sure wl try this soon. Bookmarked 🙂

    Reply
    • Traditionally Modern Food says

      January 12, 2015 at 22:22

      Thanku Deepa:-)

      Reply
  2. colemangrady79 says

    January 11, 2015 at 20:58

    Nice one question mustard seeds it placed in olive oil does the seed cook or become liquid

    Reply
    • Traditionally Modern Food says

      January 11, 2015 at 22:25

      Thanku:-) mustard seed will crackle in olive oil

      Reply
  3. apsara says

    January 11, 2015 at 21:35

    Yum, yum! The name itself is so attractive, just like that pic. I’ve only made baba ganoush. I completely forgot we have this in our cuisine. My mother used to make this, and I love it so much.

    Reply
    • Traditionally Modern Food says

      January 11, 2015 at 22:12

      Have tasted baba ganoush but i haven’t tried, should try sometime.. Thanku Apsara, i knows Moms are best cook:-)

      Reply
  4. Aruna Panangipally says

    January 11, 2015 at 22:20

    Nice! I love brinjal chutney. 🙂

    Reply
    • Traditionally Modern Food says

      January 11, 2015 at 22:22

      Thanku Aruna:-) While drafting the brinjal recipe i was thinking about you (Brinjal queen)

      Reply
      • Aruna Panangipally says

        January 11, 2015 at 22:31

        LoL!

        Reply
  5. mihrank says

    January 11, 2015 at 22:22

    Yummy – Delicious – You reminded me one of our old Jewish Dishes!

    Reply
    • Traditionally Modern Food says

      January 11, 2015 at 22:25

      Thanku:-) you mean “baba ganoush”?

      Reply
      • mihrank says

        January 11, 2015 at 22:26

        wow – yes indeed – Bravo – I adore your page – We have a restaurant and share your post with our chef!!

        Reply
        • Traditionally Modern Food says

          January 11, 2015 at 22:27

          I am very glad you liked my recipes:-) thanks

          Reply
          • mihrank says

            January 11, 2015 at 22:29

            Please, I beg you to keep up with your valuable post!

          • Traditionally Modern Food says

            January 12, 2015 at 22:17

            Sure:-) thanks again

  6. Charanya says

    January 11, 2015 at 23:22

    love it <3 i made baba ganoush and logged in and saw this recipe <3 yum

    Reply
    • Traditionally Modern Food says

      January 11, 2015 at 23:24

      Thanks Charu:-) Indian style baba ganoush

      Reply
      • Charanya says

        January 12, 2015 at 00:00

        I am so posting baba ganoush as my next post or second next. will link yours as Indian style 🙂

        Reply
        • Traditionally Modern Food says

          January 12, 2015 at 22:09

          Thanks Charu:-) so sweet of u

          Reply
  7. srividhya says

    January 11, 2015 at 23:36

    I love brinjal too. 🙂 You can use the conventional oven too. For gotsu and bharta thats what I do. You get smoky flavor too. Great dish and love the texture you got.

    Reply
    • Traditionally Modern Food says

      January 12, 2015 at 22:14

      Thanks ma:-) yes i have tried oven da but other day when i prepared chutney, Vishva was moving around my legs so i was scared to use oven

      Reply
  8. Chhapan Bhog says

    January 12, 2015 at 00:05

    Vidya, ypu always amaze me with the awesome flavours and ingredients u use.. I couldn’t have imagined in my dream to make. A chutney out Brinjal.. Awesome dear… 🙂

    Reply
    • Traditionally Modern Food says

      January 12, 2015 at 22:08

      Thanku Shikha for your kind words:-)

      Reply
  9. Sandhya says

    January 12, 2015 at 00:30

    Vidya, I love brinjals too and this chutney sounds super yummy. I like the idea of cooking the pieces in the microwave for quick cooking. Will also try it with grill roasted eggplant in the summer!

    Reply
    • Traditionally Modern Food says

      January 12, 2015 at 22:07

      Thanku Sandhya:-) Do try and let me know

      Reply
      • Sandhya says

        January 12, 2015 at 23:48

        Sure I will let you know when I make it! thanks for sharing the recipe!

        Reply
  10. lapetitepaniere says

    January 12, 2015 at 00:31

    A very nice recipe, it looks so tasty 🙂

    Reply
    • Traditionally Modern Food says

      January 12, 2015 at 22:06

      Thanku Linda:-)

      Reply
  11. Chitra Jagadish says

    January 12, 2015 at 05:40

    i love this dip… never tried mustard in it, will give it a try next time when and make and let you know…

    Reply
    • Traditionally Modern Food says

      January 12, 2015 at 22:04

      Waiting to hear from you C:-) thanku

      Reply
  12. sindhoooo says

    January 12, 2015 at 07:41

    It looks yummy! I think, it is easy enough for me to give a try 🙂
    Have never heard of this recipe, may be it is not common to Karnataka?

    Reply
    • Traditionally Modern Food says

      January 12, 2015 at 22:03

      Thanku Sindhu:-) my mom prepares this may be its a traditional tamil nadu dish

      Reply
  13. Francesca Trucco says

    January 12, 2015 at 09:22

    As already said by someone else above, thhe name itself is so attractive!!! Y^Thanks so much for sharing with us

    Reply
    • Traditionally Modern Food says

      January 12, 2015 at 22:16

      Thanku:-)

      Reply
  14. coconutcraze says

    January 12, 2015 at 12:05

    This is a lovely brinjal chutney! It can be used as a dip too!

    Reply
    • Traditionally Modern Food says

      January 12, 2015 at 22:02

      Thanku Sridevi:-)

      Reply
  15. Malar says

    January 12, 2015 at 14:56

    I love kathirikai in any form and Mr G hates it in any form 😛 , so I dare not to try anything with it. Your chutney looks awesome that I wanna try it just for me sometime soon 🙂

    Reply
    • Traditionally Modern Food says

      January 12, 2015 at 22:02

      I know Malar, it always happens in every home..our top priority is thr least priority;-) thanku dear

      Reply
  16. LifestyleswithLia says

    January 12, 2015 at 18:53

    I love eggplant and this recipe looks so yummy! The word brinjal is so pretty too.
    Thanks for sharing!

    Reply
    • Traditionally Modern Food says

      January 12, 2015 at 22:01

      Thanku:-) glad you liked it

      Reply
  17. Subha says

    January 13, 2015 at 02:36

    mouthwatering dear..It has been a long time since I cooked brinjal as my daughter is a bit allergic to that. Would love to try your recipe..

    Reply
    • Traditionally Modern Food says

      January 13, 2015 at 16:10

      Thanku Subha:-) do try and let me know dear

      Reply
  18. The Yummy Lounge says

    January 13, 2015 at 03:26

    Sounds Yummy and Healthy… very nice idea to cook in microwave…

    Reply
    • Traditionally Modern Food says

      January 13, 2015 at 16:10

      Thanku:-)

      Reply
  19. noodlesforthoughts says

    January 13, 2015 at 05:42

    had never heard of this… so unique!!!

    Reply
    • Traditionally Modern Food says

      January 13, 2015 at 16:08

      Do try it:-)

      Reply
  20. Marcela (tortadellafiglia) says

    January 13, 2015 at 09:25

    oh! I love it! looks delicious! i must give your recipe a try!

    Reply
    • Traditionally Modern Food says

      January 13, 2015 at 16:07

      Thanku Marcela:-)

      Reply
  21. dedy oktavianus pardede says

    January 13, 2015 at 09:44

    what alovely spicy eggplant/brinjal dip!!!
    but personally i love the smokey flavour of flame charred brinjal even more

    Reply
    • Traditionally Modern Food says

      January 13, 2015 at 16:07

      Thanku:-) i agree flame charred gives nice flavour

      Reply
  22. shweta says

    January 13, 2015 at 12:34

    Hi.. with what can we use this chutney?? Goes well with?

    Reply
    • Traditionally Modern Food says

      January 13, 2015 at 16:05

      Brinjal chutney goes well with idli, dosa,chappati and also tastes great rice and a drop of sesame oil

      Reply
  23. Sadhna Grover says

    January 17, 2015 at 23:55

    I love brinjal, i would love to try this, something like this we call baigan bharta.

    Reply
    • Traditionally Modern Food says

      January 19, 2015 at 15:10

      Oh ya I know baigan barta, learnt it from my friend’s mother. Thanku Sadhna:-)

      Reply
  24. Bala Krishnamurthi says

    September 16, 2016 at 13:47

    Looks easy and simple to make, thanks

    Reply
    • Vidya Srinivasan says

      March 8, 2017 at 22:57

      Thanku:-)

      Reply

Trackbacks

  1. Meatless Monday-Omar’s Baba Ganoush | Yes! I am Vegan :) says:
    January 18, 2015 at 17:47

    […] Do you want an Indian version? Head over to Vidhya’s and check the recipe out […]

    Reply
  2. Kathirikai Rasavangi says:
    May 23, 2018 at 10:58

    […] home who love brinjal.  Stuffed brinjal,  Baigan Bharta, Vaangi Bath, Enna Kathirikai Kuzhambu, Sutta kathirikai chutney are few recipes I posted before. How did I miss Gotsu, Brinajal fry, Kathirikai Chops and Kootu? […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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