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.
- 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
- 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
- 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.
- 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 for 15 minutes with a lid on top. Stir once in a while to avoid scorching at the bottom.
- Once the veggies are cooked, remove from heat and add in the coriander leaves
hi,,thanks for sharing the blog!!
Thank you. I have been trying to find a good brinjal curry. This looks like a good option.
I love ur website, thoughi hardly get chance to try.
can you pls tell me recipe for khichdi with a little south indian flavor – not spicy (for my small daughter)
Thank you so much!
Awesome recipe!!!! But you haven’t explained how the name of the recipe originated đ
haha!
Hi mam,
I usually follow ur blog whenever i get bored of the usual recipes that i cook and want to try new recipe and have bookmarked few of ur recipes that my husband fav.
Can u pls suggest if i substitute curd for the coconut we add in the curry. Since my hubby dislikes adding coconut to curries.
Will it be good option to substitute curd for the coconut milk in indian curries as accomplishment for rice, idli, dosa.
I find it really had to prepare at times gravies without coconut. đ
Thanks in advance.
This recipe wont go well with curd as it will become sour.
You
Can we do it by OPOS method?
Sure. you may try.