Chettinad Kathrikai Avial

Recipe by
Total Time:
40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 1 kg. brinjals
  • 300 gms. potato cubes, fried
  • Grind to a paste:
  • 20 gms. fried gram dal
  • 50 gms. cashewnuts
  • 20 gms. khus khus (poppy seeds)
  • 30 gms. garlic
  • 50 gms. shallot
  • ½ coconut
  • 3 gms. cumin seeds
  • 3 gms. aniseeds
  • 3 gms. garam masala whole
  • 8 green chillies
  • 15 gms. ginger
  • 150 gms. coconut oil
  • 2 gms. cinnamon
  • 2 gms. star anise
  • 3 gms. fennel
  • 200 gms. onion cubes
  • 25 gms. garlic
  • 1 sprig curry leaves
  • 200 gms. tamarind (chopped)
  • 8 gms. turmeric powder
  • Salt to taste

How to Make Chettinad Kathrikai Avial

  • Grind to a fine paste all the ingredients specified above.
  • Heat oil in a handi, crackle cinnamon, star anise and fennel.
  • Add onion, garlic, curry leaves and sauté well.
  • Add tomatoes and turmeric powder and cook well.
  • Add salt and ground masala and cook till the raw flavor is gone.
  • Add fried brinjals and potato cubes, bring to a boil and simmer.
  • Serve garnished with fried curry leaves and chopped coriander leaves.

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