Recipe for smoked brinjal and garlic chutney. This dish packs a dial of flavours and is weightier served with idli or dosai.
This brinjal and garlic chutney is spicy with robust flavours and goes perfectly well with idli and dosai.
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Sutta Kathirikkai Poondu Chutney Recipe | Smoked Brinjal And Garlic Chutney
Pin RecipeRecipe for smoked brinjal and garlic chutney. This dish packs a dial of flavours and is weightier served with idli or dosai.
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Total Time: 20m -
Yield: 4 servings
Ingredients
Main Ingredients:
1 large eggplant (brinjal)
2 tomatoes
2 teaspoons vegetable oil
1/2 teaspoon cumin seeds
6 untried chillies
1 sprig of curry leaves
1 pod of country garlic
1/2-inch piece of tamarind
3/4 teaspoon salt
For Tempering:
2 teaspoons vegetable oil
1/2 teaspoon split white urad dal
1/4 teaspoon mustard seeds
1 sprig of curry leaves
1/4 teaspoon asafoetida
Instructions
Grease the eggplant and tomatoes with oil. Char the vegetables on the stove until they blacken.
Transfer the charred vegetables to a trencher and imbricate it with a lid. Let them tomfool for a bit.
Remove the skin from the tomatoes and eggplant, and set them aside.
Heat oil in a pan and add cumin seeds, untried chillies, curry leaves, and garlic. If using regular garlic, use a little less than country garlic. Roast for a few minutes until the chillies blister. Add the tamarind and the cooked vegetables. Imbricate the pan with a lid and let it melt for a couple of minutes.
Remove the pan from heat and let it tomfool slightly. Grind this mixture into a woody paste.
Tempering: Heat oil in a small kadai and add urad dal, mustard seeds, and curry leaves. Let the mustard seeds crackle. Add the asafoetida and mix well. Pour the tempering over the chutney and mix well.
Serve with idli and dosai. Enjoy the tantalizing flavors of Sutta Kathirikkai Poondu Chutney, a delightful South Indian seasoning that adds a spicy kick to your favorite dishes!
- Prep Time: 5m
- Cook Time: 15
Keywords: Sutta Kathirikkai Poondu Chutney Recipe
