Kathirikkai Masiyal | கத்திரிக்காய் மசியல் | Brinjal Masiyal

Kathirikkai Masiyal (Brinjal Masiyal) is a tamarind based gravy made with brinjal and green chili. The masiyal is  thin in consistency and usually served as a side dish for Ven Pongal, Idli / Dosa etc. It is one of the traditional accompaniment that we make  often in our kitchen.

Few tips to make tasty Kathirikkai Masiyal

1. Use small and tender brinjal to make the Masiyal.
2. You can heat the brinjal directly on the flame, remove the skin, mash them and add it to the kuzhambu. This will help to add the smoky flavor to the kuzhambu.
3. We can also cook this kuzhambu using pressure cooker – Add all the ingredients and cook them over 2-3 whistles. Finally mash the brinjals and add the tempering.

How it’s different from Brinjal Gotsu ?

For Gotsu, we usually prepare fresh masala with chana dal, coriander seeds and red chili. But for Masiyal, the only spice is slit green chilies. This masiyal is so quick and easy to make and the tangy and spice flavor is well balanced .

You may  also want try:

1. Tiffin Sambar
2. Tomato Kurma
3. Brinjal Gotsu
4. Idli Milagai Podi
5. Onion Gotsu

Recipe Card for Kathirikkai Masiyal | கத்திரிக்காய் மசியல் | Brinjal Masiyal:

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Kathirikkai Masiyal | கத்திரிக்காய் மசியல் | Brinjal Masiyal

Course: Accompaniment, Kuzhambu

Cuisine: South Indian, Tamil Brahmin, Tamil Nadu

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 100kcal

Author: Sowmya Venkatachalam

Kathirikkai Masiyal is a tamarind based kuzhambu made using brinjal and green chili as a key ingredients. This tangy kuzhambu is a great accompaniment to Pongal, Idli and Dosa.

Print Recipe

Ingredients

• 5 Brinjal Finely Chopped
• 1 Gooseberry Size Tamarind
• 1 Onion Finely Chopped, optional
• 5 Green Chili Slit
• 1 tsp Rice Flour
• Few Curry Leaves
• 2 tbsp Oil
• a Pinch Asafoetida (Asafetida / Hing)
• a Pinch Fenugreek Powder

For Tempering

• 2 tsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Split Urad Dal
• Few Curry leaves

Instructions

Soaking Tamarind

• Soak tamarind in warm water for about 10 mins and extract the juice

Cooking Onion and Brinjal

• Heat oil in a pan. Add chopped onions till translucent. Add the chopped brinjal and green chili to the pan.
• Saute the brinjals in medium flame till the brinjal is cooked completely. Once the brinjal is cooked completely, mash it nicely. I used a potato masher to mash it. We can also use curd beater.

Cooking with tamarind water

• Then, add the tamarind extract along with salt and boil the tamarind juice for about 5 mins
• Meanwhile, mix rice flour with a tablespoon of water and stir well without any lumps
• Once the raw smell of the tamarind goes off, add the rice flour paste and give a good mix. Finally add grated jaggery and teared curry leaves the masiyal and swtich off the flame

Tempering Process

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split urad dal and fry till light golden color. Add curry leaves and give a mix. Switch off the flame
• Add this tempering to the Brinjal Masiyal and give mix.
• Serve this tangy and spicy Kathirikkai Masiyal with Ven Pongal, Dosa or Idli and enjoy this delicious accompaniment.

Video

Notes

1. We can add a teaspoon of grated jaggery to enhance the flavor of the masiyal
2. You can skip the onion and make it no-onion / no garlic kuzhambu

Nutritional Info

Nutrition Facts

Kathirikkai Masiyal | கத்திரிக்காய் மசியல் | Brinjal Masiyal

Amount Per Serving (0.25 Cup)

Calories 100 Calories from Fat 54

% Daily Value*

Fat 6g9%

Carbohydrates 9g3%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

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Cooking Instructions with Step by Step Pictures

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!