Yennai Kathirikka

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1/2 kg - brinjals
  • 1/2 kg - small onions
  • Tamarind - lemon-sized ball
  • 1 tbsp - channa dal
  • 1 tbsp - urad dal
  • 1 tbsp - coriander seeds
  • 1 tsp - jeera
  • 1/2 tsp - pepper
  • 1/2 tsp - fenugreek seeds
  • 8 - red chillies
  • 1 tbsp - coconut (scraped)
  • Salt to taste
  • Jaggery, to taste
  • Asafoetida -a pinch
  • 1/2 tsp - turmeric powder

How to Make Yennai Kathirikka

  • Heat 1 tsp oil in a pan and fry urad dal, channa dal, coriander seeds, jeera, pepper, fenugreek and red chillies till they turn golden brown.
  • Allow to cool and powder coarsely, adding scraped coconut, and keep aside.
  • Chop onions finely and split brinjals into four, leaving the top portion uncut.
  • Fry these in a pan for a while till it turns golden brown.
  • Take a vessel and add the fried vegetables, ground powder, tamarind paste, jaggery, turmeric powder, asafoetida and salt.
  • Now pour in enough water to bring it to sambar consistency and boil till it is done.
  • Temper with gingili oil and mustard seeds.
  • Finally garnish with curry leaves and coriander leaves.
  • Serve.
  • Recipe courtesy: 4th sense cooking