Kathirikkai thovayal / Brinjal chutney

Kathirikkai thovayal /Brinjal chutney:

South Indian breakfast or dinner, needs variety of side dishes to make the main dish effective and toothsome to consume on daily basis. Instead of repeating the same menu, here are some interesting and healthy chutnies to include in your repertoire, Brinjal thovayal, ginger thovayal, stem of plantain (vazhaithandu) thovayal and beetroot thovayal  are delicious combination to match with idly and dosa varieties.

Kathirikkai thovayal is an easy and palatable side dish for dosa and Idli varieties.


Kathirikkai thovayal /Brinjal chutney
Kathirikkai thovayal /Brinjal chutney

Ingredients: serves three person

Brinjal-2 to 3 nos or egg plant


Green chilli -4 to 5

Curry leaves-2 twigs

Tomato-1 small or half

Salt-1/2 tsp

Tamarind- little

To temper:

Oil-2 tsp

Mustard seeds-1 tsp

Urad dal-2 tsp

Assafoetida(hing)-1/2 tsp

Method to prepare:

Take 2 or 3 brinjals cut in to small cubes,cut onion and tomato.



2.Heat wok season it with the above “To temper” ingredients, add curry leaves and cut brinjal, saute for a while, add onion and green chilli  cook in medium flame for about 5 minutes or until brinjal  gets soft.

3.Add tomato,salt,coconut and tamarind stir it for a minute or 2, allow it to room temperature.

4.Grind to a coarse chutney or smooth as you prefer.



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