Kalla Veetu Kathrikkai | கள்ள வீட்டு கத்தரிக்காய்| Episode #24 | Rakesh Udan | Rakesh Raghunathan

Описание: A very unique side dish for idly or dosai made using brinjal, potatoes that are cooked in an aromatic spice paste. An absolute must for breakfast in the Chettinad region. Try this recipe and let us know how you liked it. Recipe in English below.


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Ingredients:

Onion – 1 (chopped)
Tomato – 1 (chopped)
Eggplant – 1 (chopped)
Potato – 1 (peeled & chopped)
Cinnamon – 2 inch stick
Cardamom – 2 nos
Oil – 2 tbsp
Coriander leaves – Garnish
Salt

Ingredients: Spice paste

Fennel seeds – 1 tbsp
Fried gram – 1 tbsp
Cumin seeds – 2 tsp
Poppy seeds – 1 tsp
Ginger – 1 inch (chopped)
Green chillies – 2 nos
Cashewnuts – 10 nos
Grated coconut – 5 tbsp

Method:

· In a wok, heat oil and fry fennel, cumin seeds, fried gram, poppy seeds. Ginger, green chillies, cashew nuts and grated coconut.
· Cook until the lentil is brown and it is aromatic. Set aside to cool.
· Grind this to a fine paste once it cools down.
· In another wok, heat oil and temper with cardamom and cinnamon sticks
· Once cardamom plumps, add the onions and salt and cook till onions turn pink.
· Add chopped tomatoes. Mix well. Cover and cook till soft.
· To this, add the chopped eggplants and potatoes. Cover and cook.
· The eggplants should change colour and be mushy.
· Add the ground spice paste to the mixture. Check for salt
· Add more after should you want a runny consistency.
· Switch off the stove and garnish with coriander leaves
· Serve hot with idly/dosa/aappam or idiyappam

Notes:

· While frying the spices, you could add 3 or 4 garlic pods.
· If you live in a country where you cannot get poppy seeds, please omit that.

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