ENNAI KATHARIKKAI KARIYAMUTHU

The Vaishnava Paribhashai or the Vaishnavite Colloquialism emphasizes on specific terminologies while referring to food.  

Kariyamuthu -- A term to denote any cooked vegetable -- Kari == veggie; amuthu -- to denote that the dish is as tasty as elixir (not literally sweet, but more metamorphic)

I prepared this on a weekend as an accompaniment to Araichuvitta Sambhar. Click here for the recipe. 

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Preparation Time: 20                         Cooking Time: 10 mins              Cooking Level: Medium
Cuisine: South Indian                         Recipe Category: Side dish        Serves: 4
Source: MIL

INGREDIENTS

15 small equal sized Egg plants ( Purple/White)

TO ROAST AND GRIND

2 tbsp Coriander seeds
1 tbsp Gram dhal
8 red Chillies
1 tsp Poppy seeds (optional)
3 -4 flakes of compounded Asafoetida
1/4 tsp Fenugreek seeds
1 tbsp Desiccated Coconut
Salt to taste
1/4 tsp Sugar
1 tsp Oil 

OTHER INGREDIENTS

50 ml of refined oil/ sesame oil
1 tsp Mustard seeds
1 tsp black gram/urad dhal
2 sprigs of Curry leaves

METHOD
  • Dry roast all ingredients except Coconut, given under - "To Roast and Grind" heading - in 1 tsp of oil. 
  • Cool and grind to a coarse powder with Coconut, salt to taste and sugar. Set the Masala powder aside.
  • Slit Egg plants into 4 after removing the crown leaving the bottoms intact. Stuff  the masala powder into the egg plant and repeat the same until you are done. Reserve 1 tsp of Masala.
  • I have already posted a Stuffed Katharikkai Kuzhambu recipe in my space. It details on how to slice, stuff  and cook egg plants very clearly with pictures. Do check this post. Click here .
  • Heat oil in a flat pan preferably with a handle. Add mustard seeds. When they splutter, add urad dhal followed by curry leaves. Now gently drop the stuffed Egg plants one by one into the oil.
  • You can also tie a thread around each egg plant before dropping them into the oil. Just to ensure the spice powder is intact.
  • Hold the pan with the handle and gently roll the egg plants by moving the pan to and fro. This ensures uniform cooking without breaking the eggplants. 
  • Keep the flame low-medium and cook until egg plants are cooked evenly brown on all sides.
  • When done, sprinkle the remaining 1 tsp Masala powder onto the cooked egg plants. It absorbs the extra oil and gives a dry look. 
  • Serve hot with Rice, Sambhar or Rasam. 


NOTES
  • Egg plants cook really fast. So, keep the flame low and slow cook for excellent results and an even coating, as shown in the pictures.
  • Once the egg plants are cooked, you can notice that the external skin would turn flaky and the inside would be soft. When you bite into it you will get a wonderful mouth feel of the crisp and coarse masala powder.
  • You need not add salt while cooking as the masala powder itself is salted.

10 comments:

  1. I am an eggplant lover, love this dish to the core. love to see you at my space sometimes.

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  2. looks delicious thou m not a fan of egg plants..

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  3. This is my all time favourite...in Andhra it's a very famous dish..Loved it:)
    Hope to see you soon in my space:)
    www.masalakorb.com

    ReplyDelete
    Replies
    1. Yup, I am aware about Vankaaya specialties in Andhra as I ve spent considerable years in Hyderabad. Thanks for stopping by Padma. Will visit you soon.

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  4. just loving it.. can u send me some...

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  5. wow..love to have with steamed rice dear..looks delicious :)

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  6. Just tried and had a heavy meal along with it ...Tnx for sharing.

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It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at tuma79@gmail.com. I hope you enjoyed surfing around. Comments tagged with link back to other sources, advertisement or promotions unless prior approved will be deleted straight away.

Thanks for your understanding

Happy Cooking
Sowmya

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