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.
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
Use small and tender brinjal to make the Masiyal.
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.
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.
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 .
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.
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
We can add a teaspoon of grated jaggery to enhance the flavor of the masiyal
You can skip the onion and make it no-onion / no garlic kuzhambu
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Cooking Instructions with Step by Step Pictures
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
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.
