MULLU KATHARIKKAAI KARIYAMUTHU / Vellore Special
I always believe that it is a constant challenge for women to maintain a perfect health balance at home. As women, we strive hard to achieve this by adopting best practices, either on selection of best ingredients or in the cooking methods. Recently there has been a sea change among people globally (specially among the Indian community) who are adopting conventional cooking methods (using conventional utensils) and healthy eating practices (including millets, cold pressed oils, etc). I am glad to share with you all that I have adopted some of these. I have replaced all non -stick cookware with conventional cooking utensils (Kadai and pans) with Iron and Earthern ware, and vegetable refined oils with Coconut, Sesame and Peanut oils that are all cold pressed (Kacchi Ghani/ Chekku Ennai), for healthier options. This recipe is prepared using my MIL's conventional Kadai that she has been owning for years. I will be sharing two more recipes where I have adopted earthenware for cooking. Recipes to follow soon.
Today, I am presenting to you a recipe, Mullu Katharikkai Kariyamuthu, Roasted Brinjals (the thorny crowned ones - pics below), in which the basic ingredient is Brinjal/ Egg plant. This variety is very unique to Vellore area in Tamilnadu, known both for its appearance and taste. My husband's family is from Vellore and therefore I have an added reason to relish this. The Mullu Katthari: Mullu=Thorny and Katthari = Brinjal . The taste, texture and the mouth feel of the recipe in unparalleled when compared to brinjals of other areas.
The dry roast version is also a specialty in the South Indian homes and my MIL's hand magic.
And now, for the recipe.
Preparation time: 10 min
Cooking time: 12 min
Category: Accompaniment/ Side dish
Cuisine: South Indian
Spice level: Spicy
Difficulty level: Easy
|Amount Per Serving|
|% Daily Value *|
|Total Fat 8 g||12 %|
|Saturated Fat 1 g||6 %|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 156 mg||6 %|
|Potassium 330 mg||9 %|
|Total Carbohydrate 12 g||4 %|
|Dietary Fiber 5 g||21 %|
|Sugars 5 g|
|Protein 2 g||5 %|
|Vitamin A||0 %|
|Vitamin C||5 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
For the spice powder
- 2 tbsp Coriander seeds
- 1 tbsp bengal gram/ Channa Dhal/ kadalai paruppu
- 1 tspRaw rice
- 1/4 tsp Fenugreek seeds
- 6 Red chillies
- 2 pepper corns
- 1/5th tsp Cumin
- 3-4 compounded Asafoetida flakes
- 1/2 tsp Oil
For the Sabzi
- 1/2 kg Mullu Katharikkai/ or any other variety Aubergines/ Brinjals
- 1 tsp Mustard seeds
- 1/2 tsp black gram Dhal/ Urad dhal
- 1/2 tsp gram dhal/ Channa dhal
- 2 tbsp Tamarind extract
- Salt to taste
- 1/5th tsp sugar
- 2 tbsp Oil
- Roast all the ingredients listed under spice powder table using 1/2 tsp oil until it turns deep red and fragrant. Set aside to cool and pulse into a coarse powder in a mixer.
- Soak tamarind( size of a gooseberry) in 3 tbsp of water. Squeeze after a while to extract the puree.
- Wash the Eggplants well under running water and set aside in a perforated bowl to drain and dry naturally.
- Collect water in another bowl. Set aside. Remove the crown from the eggplants and cut lengthwise into 1 inch long slices as shown in the picture above and keep it immersed in water until use and then drain completely.
- Heat 2 tbsp Oil in a Kadai or wide pan. When hot, add the mustard seeds. When they pop, add the dhals.
- When it turns a deep red, drop the eggplants in small batches and swiftly saute.
- Add salt to taste and sprinkle the tamarind extract. After 5 to 7 mins, the egg plants will turn soft. Ensure to keep tossing without breaking the vegetable so that it shrinks well and gets cooked on all sides.
- When almost done, sprinkle the coarse spice mix all over and mix gently to coat completely. Add sugar and mix.
- Cook for a few more minutes for the spices to seep in and then turn the heat off. Let it sit for few more minutes in the pan for the flavours to infuse.
- Serve hot with any South Indian main course, rice and ghee.
Looking for more eggplant recipes?
Then here are a few
Ennai Kathharikkai Kariyamuthu
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)
Stuffed Katharikkai Kuzhambu
I have another recipe on Brinjal, which my husband likes to prepare: here it is: