Sutta kathirikai pachadi

Flavorful roasted eggplant thayir pachadi

5 from 1 vote

Print Pin

Place 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 it out of 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 at 500°F and repeat
Broil till the eggplant skin shrinks and 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

After the broiled (roasted) eggplant is cool ground it without adding water
Transfer it to a bowl, sprinkle some salt and add smooth, lump-free 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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Adjust the curd according to your preference
Avoid adding rasam powder, sambar powder, or other powders as it might not go well with the pachadi taste
Turmeric powder can be used for extra color
If required dal can be used for tadka