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    Home » Brinjal recipe | Kathirkai recipes » Sutta Kathirikai Thogayal | pachadi

    Sutta Kathirikai Thogayal | pachadi

    January 11, 2015 By Vidya Srinivasan 58 Comments

    45 shares
    Jump to Recipe Jump to Video Print Recipe

    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 a nice flavor 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 a few leftover small brinjals that can also be 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 is happening in our home. Nowadays even my son has become a fav for Amma’s tasty South Indian Thogayal varieties.  

    I posted this Brinjal thuvaiyal a few years ago. Those days I didn’t have a gas stove so I started making oven/ microwave oven roasting. Now I have a gas stove but somehow I got so used 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 a lot of Brinjal based recipes in TMF, Kathirikai poriyal Kathirikai drumstick poriyal Enna Kathirikai kuzhambu Stuffed Brinjal Kathirikai Rasavangi Kathirikai sadam    

    • Andhra style Tomato pachadi | thakkali kai chutney
    • Watermelon rind Thogayal | Watermelon rind chutney
    • Pasi Paruppu thogayal | Payatham paruppu thogayal
    • Vengaya thogayal | Onion chutney | Vengayam thuvaiyal

    Other Thogayal recipes 

    Sutta Kathirikai Thogayal

    Sutta Kathirikai Thogayal is a traditional  tasty rice accompaniment
    5 from 1 vote
    Print Pin Comment

    Ingredients

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

    Instructions

    • Place an aluminum foil in a baking tray
    • Keep a big eggplant and make holes all over the eggplant with a 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 to shrink. Mine got done around 25 minutes
    • After that Broil for 2 minutes in 500 F and repeat
    • Broil till the eggplant skin shrinks and skin peels off easily (broil time may vary depending on the eggplant size)
    • Gently peel off the skin. Use a fork if needed, Discard the skin and save the pulp
    • In a tadka pan add urad dal, red Chilli, and mustard seeds with a 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 lets it splutter. Add the temper to 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 the 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 watts and it took 7 minutes. Keep an eye after 5 minutes)
     
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    Brinjal/Eggplant/Aubergine- 1 (Big size)

    Sesame Oil - 1 tablespoon  + 2 drops

    Red chilly - 2 ( Adjust according to your taste)

    Urad dal - 3 tbsp

    Mustard seeds - few

    Tamarind – 2 grams

      Asafetida/Hing – a generous pinch

    Salt  - as needed

    How to sutta kathirikai thogayal with step by step pictures:

    • Place an aluminum foil in a baking tray
    • Keep a big eggplant and make holes all over the eggplant with a 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 to shrink. Mine got done around 25 minutes

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

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

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

    • In a tadka pan add urad dal, red Chilli, and mustard seeds with a 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 lets it splutter. Add the temper to the thogayal

    « Kasi Halwa | Poosanikai Halwa
    Thengai Sadam | Coconut rice »

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    Reader Interactions

    Comments

    1. Madraasi

      January 11, 2015 at 8:34 pm

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

      Reply
      • Traditionally Modern Food

        January 12, 2015 at 10:22 pm

        Thanku Deepa:-)

        Reply
    2. colemangrady79

      January 11, 2015 at 8:58 pm

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

      Reply
      • Traditionally Modern Food

        January 11, 2015 at 10:25 pm

        Thanku:-) mustard seed will crackle in olive oil

        Reply
    3. apsara

      January 11, 2015 at 9:35 pm

      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

        January 11, 2015 at 10:12 pm

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

        Reply
    4. Aruna Panangipally

      January 11, 2015 at 10:20 pm

      Nice! I love brinjal chutney. 🙂

      Reply
      • Traditionally Modern Food

        January 11, 2015 at 10:22 pm

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

        Reply
        • Aruna Panangipally

          January 11, 2015 at 10:31 pm

          LoL!

          Reply
    5. mihrank

      January 11, 2015 at 10:22 pm

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

      Reply
      • Traditionally Modern Food

        January 11, 2015 at 10:25 pm

        Thanku:-) you mean "baba ganoush"?

        Reply
        • mihrank

          January 11, 2015 at 10:26 pm

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

          Reply
          • Traditionally Modern Food

            January 11, 2015 at 10:27 pm

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

            Reply
            • mihrank

              January 11, 2015 at 10:29 pm

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

            • Traditionally Modern Food

              January 12, 2015 at 10:17 pm

              Sure:-) thanks again

    6. Charanya

      January 11, 2015 at 11:22 pm

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

      Reply
      • Traditionally Modern Food

        January 11, 2015 at 11:24 pm

        Thanks Charu:-) Indian style baba ganoush

        Reply
        • Charanya

          January 12, 2015 at 12:00 am

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

          Reply
          • Traditionally Modern Food

            January 12, 2015 at 10:09 pm

            Thanks Charu:-) so sweet of u

            Reply
    7. srividhya

      January 11, 2015 at 11:36 pm

      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

        January 12, 2015 at 10:14 pm

        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

      January 12, 2015 at 12:05 am

      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

        January 12, 2015 at 10:08 pm

        Thanku Shikha for your kind words:-)

        Reply
    9. Sandhya

      January 12, 2015 at 12:30 am

      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

        January 12, 2015 at 10:07 pm

        Thanku Sandhya:-) Do try and let me know

        Reply
        • Sandhya

          January 12, 2015 at 11:48 pm

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

          Reply
    10. lapetitepaniere

      January 12, 2015 at 12:31 am

      A very nice recipe, it looks so tasty 🙂

      Reply
      • Traditionally Modern Food

        January 12, 2015 at 10:06 pm

        Thanku Linda:-)

        Reply
    11. Chitra Jagadish

      January 12, 2015 at 5:40 am

      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

        January 12, 2015 at 10:04 pm

        Waiting to hear from you C:-) thanku

        Reply
    12. sindhoooo

      January 12, 2015 at 7:41 am

      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

        January 12, 2015 at 10:03 pm

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

        Reply
    13. Francesca Trucco

      January 12, 2015 at 9:22 am

      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

        January 12, 2015 at 10:16 pm

        Thanku:-)

        Reply
    14. coconutcraze

      January 12, 2015 at 12:05 pm

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

      Reply
      • Traditionally Modern Food

        January 12, 2015 at 10:02 pm

        Thanku Sridevi:-)

        Reply
    15. Malar

      January 12, 2015 at 2:56 pm

      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

        January 12, 2015 at 10:02 pm

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

        Reply
    16. LifestyleswithLia

      January 12, 2015 at 6:53 pm

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

      Reply
      • Traditionally Modern Food

        January 12, 2015 at 10:01 pm

        Thanku:-) glad you liked it

        Reply
    17. Subha

      January 13, 2015 at 2:36 am

      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

        January 13, 2015 at 4:10 pm

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

        Reply
    18. The Yummy Lounge

      January 13, 2015 at 3:26 am

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

      Reply
      • Traditionally Modern Food

        January 13, 2015 at 4:10 pm

        Thanku:-)

        Reply
    19. noodlesforthoughts

      January 13, 2015 at 5:42 am

      had never heard of this... so unique!!!

      Reply
      • Traditionally Modern Food

        January 13, 2015 at 4:08 pm

        Do try it:-)

        Reply
    20. Marcela (tortadellafiglia)

      January 13, 2015 at 9:25 am

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

      Reply
      • Traditionally Modern Food

        January 13, 2015 at 4:07 pm

        Thanku Marcela:-)

        Reply
    21. dedy oktavianus pardede

      January 13, 2015 at 9:44 am

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

      Reply
      • Traditionally Modern Food

        January 13, 2015 at 4:07 pm

        Thanku:-) i agree flame charred gives nice flavour

        Reply
    22. shweta

      January 13, 2015 at 12:34 pm

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

      Reply
      • Traditionally Modern Food

        January 13, 2015 at 4:05 pm

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

        Reply
    23. Sadhna Grover

      January 17, 2015 at 11:55 pm

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

      Reply
      • Traditionally Modern Food

        January 19, 2015 at 3:10 pm

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

        Reply
    24. Bala Krishnamurthi

      September 16, 2016 at 1:47 pm

      Looks easy and simple to make, thanks

      Reply
      • Vidya Srinivasan

        March 08, 2017 at 10:57 pm

        Thanku:-)

        Reply

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