Kalla Veetu Kathirikkai – Brinjal curry for idli and dosa

This is a chettinad style gravy prepared for breakfast and is usually served with idli or dosa. Its also called as Kathirikkai Therakkal or Kathirikkai Avial kuzhambu in the region. This coconut based gravy is so delicious when served with idli. Its a fairly straight forward recipe with the main flavours coming from the masala paste. Here is how to do it.

Masala Paste
Grind the fresh coconut, cashews, cumin seeds, white poppy seeds (khus khus), fennel seeds, cinnamon, cardamom to a fine paste. Add 1/2 cup of water while grinding. Set aside.
For the gravy
Heat oil in a pan and add in the fennel seeds. Add in the chopped onions and saute till the onions are soft.

Add in the chopped tomatoes. Add in the salt, turmeric powder and chilli powder. Saute till the tomatoes are cooked and reduced.

Add in the masala paste and 2 cups of water. Add in the veggies and let it simmer on a low flame for 15 minutes with a lid on top. Stir once in a while to avoid scorching at the bottom. Add little water if the gravy is getting too thick.

Once the veggies are cooked, remove from heat and add in the coriander leaves.

Serve hot with idli or dosa.

Kalla Veetu Kathirikkai - Brinjal curry for idli and dosa

 

Save Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Chettinad style gravy prepared for breakfast and is usually served with idli or dosa. Its also called as Kathirikkai Therakkal or Kathirikkai Avial kuzhambu in the region.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 6 servings

Ingredients

For the Masala Paste

• ¼ cup fresh coconut
• 6 Cashew nut
• 1 teaspoon poppy seeds
• ¼ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ½ inch piece cinnamon
• 2 cardamom

Other Ingredients

• 1 teaspoon gingely oil (Indian sesame oil)
• 1 onion, chopped (1/2 cup)
• 2 ripe tomatoes, chopped (1/2 cup)
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 4 brinjals, diced
• 1 big potato, peeled and diced
• 3-4 sprigs coriander leaves

Instructions

1. Grind the fresh coconut, cashews, cumin seeds, white poppy seeds (khus khus), fennel seeds, cinnamon, cardamom to a fine paste. Add ½ cup of water while grinding. Set aside.
2. Heat oil in a pan and add in the fennel seeds. Add in the chopped onions and saute till the onions are soft.
3. Add in the chopped tomatoes. Add in the salt, turmeric powder and chilli powder. Saute till the tomatoes are cooked and reduced.
4. Add in the masala paste and 2 cups of water. Add in the veggies and let it simmer for 15 minutes with a lid on top. Stir once in a while to avoid scorching at the bottom.
5. Once the veggies are cooked, remove from heat and add in the coriander leaves

3.5.3226

The post Kalla Veetu Kathirikkai – Brinjal curry for idli and dosa appeared first on Kannamma Cooks.