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


  • 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


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  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
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