ENNAI KATHTHARIKKAI CURRY

This is a famous side dish especially for the briyani varieties. Years back, I have learnt this from a Muslim friend who belonged to Salem area. In her area, Thalicha [Mutton kuzhambu with bones, dal and vegetables] and this ennai kathtahrikkai kuzhambu are the most famous side dishes for the Briyanis. Fresh and tender small brinjals will always enhance the taste.

எண்ணை கத்தரிக்காய் கறி

Ingredients:

Small tender brinjals-15
Chopped ripe tomatoes- 1 cup
Small onion- a handful
Small garlic flakes-10
Tamarind- a small lime size
Salt to taste
Gingelly oil-5 tbsp
Turmeric powder- half sp
Asafetida powder- half sp
Chilli powder- 2 tsp
Coriander powder- half sp
Chopped coriander- 3 tbsp
Curry leaves-a few
Peppercorns- half tsp
Slit green chillies-3

Fry the following ingredients to golden brown:

Groundnuts-2 tbsp, sesame seeds- 1 tsp, fenugreek seeds- 1 tsp, cumin seeds- half sp

Procedure:

Soak the tamarind in warm water for an hour and then extract its thick juice.
Heat a pan and pour a tbsp of oil.
Fry the onion, garlic and the tomatoes until they are cooked well and the oil floats on top.
When cooled grind them with the fried ingredients to a fine paste.
Cut the brinjals in to long fleshy stripes.
Add the powders, ground paste and salt.
Mix well and allow it to marinate for 15 minutes.
Pour 3 tbsp of oil.
Add the peppercorns and the slit green chillies along with the greens and fry them for a few seconds on slow fire.
Add the brinjals and cook for some minutes.
Add the tamarind extract and mix well.
Cook until the brinjals are done and the gravy is thickened.
Pour the remaining oil around it and put off the fire.
Ennai kaththarikkai curry is ready now to serve!

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Inji Tengai Thair Pachadi -Ginger,Coconut and Yoghurt Dip

INJI TENGAI THAIR PACHADI

Inji Tengai Thair Pachadi (ginger and coconut pachadi) can be termed as a double dish because it can also be used as a chutney depending on the requirement. One spoon of this pachadi with one spoon of hot steaming rice at the begining of a meal ensures good appetite. It goes very well as a side dish with pongal, pulav, dosas and adais.



INGREDIENTS



Fresh coconut gratings - 1 cup
Peeled and chopped fresh ginger - 1/2 cup
Salt - 1/4 tsp
Fresh thick curds - 1 cup
Mustard seeds - 1 pinch
Oil - 1 tsp
Freshly chopped coriander leaves - 1 tbsp


METHOD



1. Add little water and smoothly grind coconut gratings, ginger and salt into a thick paste.
2. Blend the paste into the curds.
3. Heat oil and add mustard seeds.
4. When the mustard seeds splutter add the seasoning to the pachadi.
5. Garnish with fresh coriander leaves.



Enjoy the cool Inji thair pachadi and its appetising aroma.