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,
Sutta kathirikai Thogayal
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
Notes
- I didn't add water to my thogayal. Moisture in brinjal was enough for the thogayal
- 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)
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
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
Notes
- Adjust the curd according to your preference
- Avoid adding rasam powfer, sambar powder or other powders as it might not go well with the pachadi taste
- Avoid tempering with cumin seeds
- Turmeric powder can be used for extra color
- If required dal can be used for tadka
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
Me too a gr8 lover of Brinjal. Sure wl try this soon. Bookmarked 🙂
Thanku Deepa:-)
Nice one question mustard seeds it placed in olive oil does the seed cook or become liquid
Thanku:-) mustard seed will crackle in olive oil
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.
Have tasted baba ganoush but i haven’t tried, should try sometime.. Thanku Apsara, i knows Moms are best cook:-)
Nice! I love brinjal chutney. 🙂
Thanku Aruna:-) While drafting the brinjal recipe i was thinking about you (Brinjal queen)
LoL!
Yummy – Delicious – You reminded me one of our old Jewish Dishes!
Thanku:-) you mean “baba ganoush”?
wow – yes indeed – Bravo – I adore your page – We have a restaurant and share your post with our chef!!
I am very glad you liked my recipes:-) thanks
Please, I beg you to keep up with your valuable post!
Sure:-) thanks again
love it <3 i made baba ganoush and logged in and saw this recipe <3 yum
Thanks Charu:-) Indian style baba ganoush
I am so posting baba ganoush as my next post or second next. will link yours as Indian style 🙂
Thanks Charu:-) so sweet of u
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.
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
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… 🙂
Thanku Shikha for your kind words:-)
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!
Thanku Sandhya:-) Do try and let me know
Sure I will let you know when I make it! thanks for sharing the recipe!
A very nice recipe, it looks so tasty 🙂
Thanku Linda:-)
i love this dip… never tried mustard in it, will give it a try next time when and make and let you know…
Waiting to hear from you C:-) thanku
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?
Thanku Sindhu:-) my mom prepares this may be its a traditional tamil nadu dish
As already said by someone else above, thhe name itself is so attractive!!! Y^Thanks so much for sharing with us
Thanku:-)
This is a lovely brinjal chutney! It can be used as a dip too!
Thanku Sridevi:-)
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 🙂
I know Malar, it always happens in every home..our top priority is thr least priority;-) thanku dear
I love eggplant and this recipe looks so yummy! The word brinjal is so pretty too.
Thanks for sharing!
Thanku:-) glad you liked it
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..
Thanku Subha:-) do try and let me know dear
Sounds Yummy and Healthy… very nice idea to cook in microwave…
Thanku:-)
had never heard of this… so unique!!!
Do try it:-)
oh! I love it! looks delicious! i must give your recipe a try!
Thanku Marcela:-)
what alovely spicy eggplant/brinjal dip!!!
but personally i love the smokey flavour of flame charred brinjal even more
Thanku:-) i agree flame charred gives nice flavour
Hi.. with what can we use this chutney?? Goes well with?
Brinjal chutney goes well with idli, dosa,chappati and also tastes great rice and a drop of sesame oil
I love brinjal, i would love to try this, something like this we call baigan bharta.
Oh ya I know baigan barta, learnt it from my friend’s mother. Thanku Sadhna:-)
Looks easy and simple to make, thanks
Thanku:-)