Ingredients

• 2 - Brinjals, big
• 3 to 4 pieces - Coconut
• 1/2 - Onion
• 2 - Tomatoes
• 2 - Red chilli ( or to taste)
• 1 tbsp - Urad dal
• 1/4 tsp - Tamarind paste
• 4 to 5 - Curry leaves
• For Seasoning:
• 1/2 tsp - Mustard seed
• 1 tsp - Urad dal
• 4 to 5 - Curry leaves

How to Make Kathirikai Chutney

• Remove the cap of the brinjal, put it on the stove top on medium flame and cook on all sides by turning it around.
• The brinjal should shrink and turn black.
• Remove from fire, peel off the black skin, wash it and keep it separately.
• Heat oil in a kadai and fry urad dal till it turns red.
• Add red chilli, coconut pieces and fry till the coconut turns brown.
• Remove from fire and keep aside.
• Next, saute the chopped onions till they turn brown, and set aside.
• Then saute the tomatoes.
• Now, take the cooked brinjal, coconut pieces, red chillies, onions, tomatoes, salt, and tamarind, and grind them to a paste.
• Seasoned with the mustard seeds, urad dal and curry leaves.
• Serve with dosa.