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Main Course

Vazhuthananga Pachadi

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 2 servings

4 nos Brinjal purple coloured, Khathirikka
1/2 tsp Turmeirc powder
1 tsp Chilly powder
Salt, to taste
1 Tea Grated coocnut
1 cup Curd
1/4 tsp Mustard seeds
Coconut oil, to taste
2 nos Small onions (Kunjulli)

Preparation

Step 1
Cut brinjal in thin round pieces.
Step 2
Mix turmeric, chilly and salt together.
Step 3
Marinate brinjal pieces in this.
Step 4
Fry them in coconut oil.
Step 5
Grind together coconut, mustard seeds, small onion and curd together.
Step 6
No need to add water.
Step 7
Pour this into a pan.
Step 8
Add enough salt.
Step 9
Put fried brinjals in it and place on fire.
Step 10
When it starts to boil, remove from fire.
Step 11
Do not let it boil.
Step 12
Heat 2 tsp of coconut oil in a small frying pan.
Step 13
Let the mustard seeds crackle.
Step 14
Add curry leaves and green chillies and pour this into the above.
Step 15
You have another easy method. Mix the fried brinjals with curd. Add salt. Goes well with rice or chappathi.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Vazhuthananga Pachadi

Ingredientsfor 2 servings

4 nos Brinjal purple coloured, Khathirikka
1/2 tsp Turmeirc powder
1 tsp Chilly powder
Salt, to taste
1 Tea Grated coocnut
1 cup Curd
1/4 tsp Mustard seeds
Coconut oil, to taste
2 nos Small onions (Kunjulli)

Preparation

Step 1
Cut brinjal in thin round pieces.
Step 2
Mix turmeric, chilly and salt together.
Step 3
Marinate brinjal pieces in this.
Step 4
Fry them in coconut oil.
Step 5
Grind together coconut, mustard seeds, small onion and curd together.
Step 6
No need to add water.
Step 7
Pour this into a pan.
Step 8
Add enough salt.
Step 9
Put fried brinjals in it and place on fire.
Step 10
When it starts to boil, remove from fire.
Step 11
Do not let it boil.
Step 12
Heat 2 tsp of coconut oil in a small frying pan.
Step 13
Let the mustard seeds crackle.
Step 14
Add curry leaves and green chillies and pour this into the above.
Step 15
You have another easy method. Mix the fried brinjals with curd. Add salt. Goes well with rice or chappathi.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.