Chettinad foods are my favourite and am crazy about their way of cooking with loads of spices. Therakkal is one among their curries they served especially with dosas or idlies. Its been ages i had this therakkal, an eggplant and potato curry which is one of my favourite dish from Chettinad cuisine. While going through a couple of supplement books i got during my last trip to India, i crossed this dish in a Snegithi supplement book named VIP's favourite recipes and i want to make them as soon as possible. Since i had an eggplant and potatoes, i prepared this fantastic therakkal which goes for easy breezy preparation few days back and enjoyed thoroughly with rotis for our dinner.
Serve this curry with dosas or idlies, am sure everyone will definitely have two more idlies or dosas with this flavourful curry. Also am sending this Chettinad dish to Viji's SYS - W series,an interesting event where you can chose ur ingredients, yep viji will give a couple of hidden ingredients, just chose your number and you will know about it the day she will reveal the ingredients. I chosed 2 & 3, and my hidden ingredients are eggplants and potatoes. Do check her space and join this interesting event.This post goes also for the CC Challenge of the month.Sending to Srivalli's Side Dish Mela.
1no Eggplant (medium size)
2nos Potatoes (medium size)
1no Onion (big & chopped)
1no Tomato (chopped)
1/2tsp Fennel seeds
Curry leaves
1/4tsp Turmeric powder
Oil
Salt
To grind:
1/4cup Fresh grated coconut
1tbsp Black peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
Grind all the ingredients with enough water as fine paste.
Peel the skin of eggplants and potatoes, cut as small cubes and keep aside.
Heat enough oil, let crack the fennel seeds,curry leaves.
Add the chopped onions,chopped tomatoes,turmeric powder and cook until the tomatoes turns mushy.
Now add the cubed veggies,salt and cook for minutes.
Finally add the grounded paste, cook for few seconds.
Add enough water and cook until the veggies gets well cooked and the curry turns thick.
Serve hot with idlie,dosas or with rotis.
Serve this curry with dosas or idlies, am sure everyone will definitely have two more idlies or dosas with this flavourful curry. Also am sending this Chettinad dish to Viji's SYS - W series,an interesting event where you can chose ur ingredients, yep viji will give a couple of hidden ingredients, just chose your number and you will know about it the day she will reveal the ingredients. I chosed 2 & 3, and my hidden ingredients are eggplants and potatoes. Do check her space and join this interesting event.This post goes also for the CC Challenge of the month.Sending to Srivalli's Side Dish Mela.
1no Eggplant (medium size)
2nos Potatoes (medium size)
1no Onion (big & chopped)
1no Tomato (chopped)
1/2tsp Fennel seeds
Curry leaves
1/4tsp Turmeric powder
Oil
Salt
To grind:
1/4cup Fresh grated coconut
1tbsp Black peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
Grind all the ingredients with enough water as fine paste.
Peel the skin of eggplants and potatoes, cut as small cubes and keep aside.
Heat enough oil, let crack the fennel seeds,curry leaves.
Add the chopped onions,chopped tomatoes,turmeric powder and cook until the tomatoes turns mushy.
Now add the cubed veggies,salt and cook for minutes.
Finally add the grounded paste, cook for few seconds.
Add enough water and cook until the veggies gets well cooked and the curry turns thick.
Serve hot with idlie,dosas or with rotis.
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