Recipe for sutta kathirikkai chutney / thogayal – smoked eggplant chutney recipe. Recipe with step by step pictures.
- 250 grams eggplant
- 3 teaspoon peanut oil
- 2 teaspoon urad dal
- 2 teaspoon chana dal
- 4 dried chillies (use less or more depending on your taste)
- 1 small piece (teaspoon size) tamarind
- 1 sprig curry leaves
- 1/2 cup chopped small onions (Indian shallots)
- 1 teaspoon salt
- 1/3 cup fresh shredded coconut
- Apply some oil on the eggplant. Place the eggplant on fire and roast the eggplant for 6-7 minutes turning the eggplant frequently with tongs. Char the Eggplant well. Once the skin is blackened, remove the eggplant and place it in a bowl. Wash the eggplant in water to remove the blackened skin. Set aside on a plate. The eggplant will start to leave juices and thats fine.
- Heat a teaspoon of peanut oil in a pan and add in the urad dal and chana dal. Once the dal is slightly golden, add in the dried red chillies, tamarind and curry leaves. Saute for a few seconds. Remove the fried mixture and set aside on a plate to cool.
- In the same kadai, add in a teaspoon of oil and add in the chopped small onions (Indian shallots). Add in the salt and saute for five minutes till golden.
- Add in the fresh shredded coconut and saute for a minute. Remove and set aside on a plate to cool.
- Take a mixie jar and add in the fried lentil mixture and the onion-coconut mixture. Sprinkle little water and grind to a coarse paste. Once the mixture is ground, add in the eggplant along with its juices. Do not add any water as the chutney will become very thin.
- Pulse for a few seconds. You do not want to grind for a long time after adding the eggplant. The seeds from the eggplant, if ground fine will taste bitter. So after adding the eggplant, just pulse for a few seconds until combined.
- The chutney is ready. Serve with idli or dosa.
- Category: Chutney
- Cuisine: Tamilnadu