Dec 3, 2012

Vazhuthananga Thoran

Vazhuthanaga Thoran

A tasty side dish with rice in Kerala cuisine !!

Serves: 3


For the coconut mixture ( thenga thirummiyathu ):

1/2 cup ( 5 tablespoon ) grated coconut

1/2 teaspoon turmeric powder

3/4 teaspoon red chilli powder

6 cloves garlic, chopped and crushed

Mix all the ingredients together and keep aside.

Other ingredients

1 tablespoon oil

½ teaspoon mustard seeds

¼ teaspoon jeera (cumin seeds)

¼ teaspoon urad dal

1 onion, finely sliced

3 - 4 medium size vazhuthananga (brinjal / baingan), cut into cubes

¾ teaspoon salt (or to taste)

2 tablespoon water


Heat oil in a non - stick kadai. Add mustard seeds. When they start splutter add urad dal, jeera and saute on a low heat for 2 minute or until they turn brown.

Add sliced onion and fry till golden color.

Add vazhuthananga  pieces and sprinkle 2 tablespoon water. Cover with a lid and cook on a low heat for 8 minutes until tender. Now add grated coconut mix and salt to taste. Mix well, cover and cook again for 7- 8 minutes until done and water dries up. Serve  as a side dish with rice / fish curry meals.

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