Vazhuthanenga Theeyal
Posted on: 26 Aug 2012
Come Onam and it's time for some mouth-watering recipes. Vazhuthanenga Theeyal is another favourite from the Southern State of Kerala. This curry is rich in flavours, taste and is usually dark brown colour. It's tangy. It's spicy with a rich Coconut flavour. Although brinjal flesh on it own has a bitter taste, when when cooked well, absorbs all flavours, and disguises itself as one of the best vegetables around for cooking. Theeyal with Brinjal is a very popular dish of Kerala and goes very well with plain Rice.
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Brinjal -300grams
Shallots – 10
Grated or Dessicated Coconut – 150grams
Water – 300ml
Tamarind – golf ball size
Red Chilly Powder – 1 tsp
Coriander Powder- 2 tsp
Turmeric Powder-1/4 tsp
Asafoetida - a pinch
Fenugreek Powder a pinch
Mustard Seeds – 1/2 tsp
Curry Leaves – 3 sprigs
Dried Red Chillies – 2
Cumin Seeds -1/2 tsp
Salt – to taste
Oil – 3 tbsp
Preparation
Cut Brinjal into 3inch by ½inch size
Soak tamarind in 300ml water for 20mins. Squeeze out the pulp and discard the seeds
Golden Touch Steps [30 mins]
In a pan heat 1 tbsp oil. Add Coconut, sauté till golden brown
Add Chilly powder, Coriander powder and Turmeric powder sauté for another 3-4 mins till you get the aroma of Coconut, add 50ml water and once cooled grind to a smooth paste. Keep aside.
In another pan heat the remaining 2 tbsp oil, add Mustard seeds allow to pop. Add Shallots, Cumin seeds, Curry leaves, salt and Fenugreek powder sauté for 5 mins
Now add the Brinjal and Tamarind water, bring to boil allow to simmer on low flame for 20 mins
To this add the coconut paste and simmer for another 5 mins
Serve hot with plain Rice
