Another Saturday and the next guest post!!! I love the fact that I am learning so many new dishes through this series. The last time’s post of Russian Kebabs is definitely on my to-do list, as my colleague and me keep buying them from the takeaway downstairs and would always wonder how the mix is done, as it is so mild. Just like that, I have to admit one thing – despite being a Keralite, I suck at Kerala food!!! Period!!! I may make biriyanis, elaborate chicken dishes which are Malabar based and whatever, but when it comes to basic Keralite fare – Kaalan, Olan, Erissery, Pachadi, Kichadi, etc. etc – I am blank. Totally blank! When I posted my Mathanum Payarum recipe a couple of weeks ago, I was surprised to learn that it was called erissery. When I told umma, she was equally surprised and elated that what she had been making all these years had a name!
So when Priya and Tessy, of the young but vivacious blog called Drooolsss, were invited for a guest post and they presented me this Vazhuthananga Theeyal, I was over the moon. Seriously! Something I never knew about, so it’s a chance for me to learn. Just look at the pictures, this theeyal is really drool worthy. I have to tell that they keep their promise to the name that they have put for their blog with each and every post of theirs. Hop onto their blog and you will be amazed. The first thing I do is to really “droool” over the pictures and then go ahead and read the recipe! Hehe… I guess without much more dialogues, let me pass on the honour to our guests for the day! 🙂
Hi,
the juice
Heat around 4 tablespoons of oil in a kadai/cheenachatti. Add 20 shallots and fry until the shallots turn light
golden. Drain from the oil and keep aside.
To the same oil add the sliced brinjals and fry well until the brinjals turn brown in colour. Drain and keep aside.
Heat another pan and add the coconut, fennel, green chilli, garlic, remaining shallots, few curry leaves. Dry roast on a medium low flame all these until the coconut turns golden brown in colour.
At this stage, add the coriander powder, chili powder and roast for 2-3 minutes or until the raw smell of the the powders goes off.
Switch off the flame. Once cooled, grind this into a smooth paste, adding enough water.
Heat a kadai, pour the extracted tamarind juice and the grinded paste. Add 1 – 11/2 cups of water, salt and allow it to boil well.
Once it is brought to a boil add the fried shallots and brinjal. Continue to cook until the gravy thickens.
Switch off the flame and garnish with a sprig of curry leaves.
little coconut oil and add it to the dish finally. Its optional. Here the seasoning was not done but still it tasted yummy. But seasoning will make the theeyal taste more yummy!!
It definitely looks like my kind of side, which I would love to eat more than the rice!!! Sheesh, I am forcing myself not to look at the color of the dish while typing up the finishing up… I guess I will stop it now, otherwise I will continuously droool for sure!!! 🙂 🙂 Not to forget, the linking of this dish to the pouring rains back home too… How much I miss the rains…
Wish you all a happy weekend…
Nice post, Love the brinjal theeyal too.
thank u so much asiyakka…
Sometime I am amazed our country has so many varieties of dishes and how they resemble in term of preparation but with a different name. In Maharashtra, we add a bit peanut and it will be called bhareli vangi
Btw Brinjal Theeyal looks scrumptious.
that's the beauty of our Indian cooking!!! 🙂 thanks a lot humi…
Ahhhhh!!! Those are my fav flavor. While the name is new to me, we do have somewhat the same type of dish over here. Brinjals are always on top of my list for the fav.
thank u so much nava… glad to know u liked it…
Splendid..this Brinjal Theeyal is so so enticing can't wait to try it…bharwa baingan is my favorite…this looks delicious andtempting..Nice post!!!!!!!!!!
thank u so much pooja…
looks so tempting.. love the flavour in it
thank u so much veena…
This dish does look awesome!
thank u so much…
this looks stupendous.. 🙂 Nice post!
thank u so much sangeetha… 🙂
this is so yumm yummy..nice guest post..
thank u so much usha…
Hey Priya and Tessy,Congrats on the guest post . Ages since I had brinjal theeyal ,love love brinjals and this one looks awesome with beautiful brown,enough thickness of gravy. Satyam parnjal kothiyavunnuu…
Rafee,da try this u will love it nalla eruvum pulliyum ruchiyum ulla curry annu.
dun tell me meena… that pics up there is really tempting me… even though i am no vazhuthananga fan, the one in my house, my B, would definitely love this! 🙂
Totally droolworthy 🙂 looks awesome and so tempting that I am gonna make it today for lunch 🙂 its both my hubby's and my favorite 🙂
thank u so much avika… 🙂
Awesome. Theeyal looks so yummy. Nice to see two of my favorite bloggers here.. Thank you ladies for a nice post and a great recipe 🙂
thank u so much rekha… 🙂
Very tempting & drool-worthy pictures, fantastic guest post!
thank u so much ambreen…
Theeyal looks very delicious and mouthwatering, have to try this sometime.
thank u so much sona…
Thankyou all and thankyou Rafee for giving us a place in your awesome blog.
it's been a pleasure having u ladies around as well… thank u so much for the lovely post! 🙂