Brinjal - 1 big size
Tamarind - a small gooseberry size
Mustard seeds - 1 teaspoon
Urdhal - 3 teaspoon
Red Chillies - 6
Channa dhal - 2 teaspoon
Hing - A Pinch
Salt - To Taste
Grated Cocunut - 2 teaspoon(Optional)
- Roast the brinjal in the flame and when the skin changes its color to black, remove the skin and keep it aside. Keep the flame in low to medium while roasting. This is a tricky part. Don't burn the brinjal ;-).
- Pour the oil in the pan and add the mustard seeds. When the mustard seeds begins to sputter add the channa dhal, urdhal, hing and red chillies. Fry all the ingredients until the dhal changes its color to red.
- Grind the above ingredients including the roasted brinjal in a mixer to a fine paste along with salt and tamrind and grated cocunut.
- The Kathirikai Thuvayal is ready to serve with Rice.
Servings: 3 persons