Katharikai kothamali (Brinjal & green coriander ) chutney - preparation time 15 mins
One night for dosai I tried this chutney. When I made this chutney and tasted, it taste similar to peerkangai chutney. It is a difficult task for my husband to consume any green chutney. Actually after tasting he liked the chutney very much :-)
Ingredients:-
Brinjal - chopped 150 gms
Green chili - 2 (according to taste)
Tamarind paste - ½ tsp
Salt - to taste
Gingelly oil - 4 tbsp
Water - little to sprinkle and cook brinjal
Mustard seed - ¼ tsp
Urad dhal - 1 tsp
Green coriander (kothamali kattu - 1/2) - 1/2 bunch with stem (remove root and clean).
Preparation method:-
Fry the brinjal, green chili with oil and salt in a tawa. Sprinkle little water to cook.
Switch of the flame. Add chopped coriander and mix well. Leave to cool.
In a mixer add the cooked brinjal, tamarind paste, chili powder. Grind to paste using whipper button.
In a tawa add oil, mustard, urad dhal and roast till dhal is golden brown.
Add this to brinjal chutney. You can take this spicy chutney with idli, dosa or along with plain rice and gingelly oil.
One night for dosai I tried this chutney. When I made this chutney and tasted, it taste similar to peerkangai chutney. It is a difficult task for my husband to consume any green chutney. Actually after tasting he liked the chutney very much :-)
Ingredients:-
Brinjal - chopped 150 gms
Green chili - 2 (according to taste)
Tamarind paste - ½ tsp
Salt - to taste
Gingelly oil - 4 tbsp
Water - little to sprinkle and cook brinjal
Mustard seed - ¼ tsp
Urad dhal - 1 tsp
Green coriander (kothamali kattu - 1/2) - 1/2 bunch with stem (remove root and clean).
Preparation method:-
Fry the brinjal, green chili with oil and salt in a tawa. Sprinkle little water to cook.
Switch of the flame. Add chopped coriander and mix well. Leave to cool.
In a mixer add the cooked brinjal, tamarind paste, chili powder. Grind to paste using whipper button.
In a tawa add oil, mustard, urad dhal and roast till dhal is golden brown.
Add this to brinjal chutney. You can take this spicy chutney with idli, dosa or along with plain rice and gingelly oil.
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