Monday, June 20, 2011
Sutta Katherika Thuvayal - Smoked Brinjal Chutney
As I told you in the previous post that kootu(dhal) is mostly accompanied with thuvayal(tangy chutney).There are many ways and styles of making thuvayal.I really relish this one.I made this as a part of my Sunday weekend special lunch!!!
1) Udad dhal - 3tblsp
2) Red chilly - 1
3) Brinjal(I used green ones ,can use purple ones too) - 2 small
4) Tomato roughly chopped - 1 big
5) Green chilly - 1
6) Pudina(mint) leaves - few
7) Curry leaves - few
8) Tamarind extract(I used store bought one,can use homemade one) - 1 1/2 tsp
9) Salt to taste
10) Hing - little
11) Sugar (optional) - 1 pinch
12) Sesame(gingely) oil - 2tblsp
Pre-heat the oven to broil.With help of a fork,poke the brinjal all over it so that it gets cooked inside.Brush very little oil on brinjal.Broil it until the skin becomes blackish brown and juices starts to come out(keep turning the sides).When done,allow it cool and rest,then remove the outer skin and keep the pulp separately.
In a pan,saute udad dhal hing and red chilly with tablespoon of oil,till they turn golden brown.Keep aside.In the same pan,saute tomatoes,pudina,curry leaves,green chillies.Cook till the tomatoes become tender.Allow everything to cool.
In a blender,blend all the above ingredients(including the brinjal pulp)coarsely with tamarind extract,salt and sugar and very little water(see to that it does not become watery).Transfer to a bowl and mix it with the remaining sesame oil.
Super thuvayal ready!!!Serve it with hot steaming rice,pour some gingely oil on it and have it with side of papad.