Skip to main content

Vazhuthananga Thairu Curry/Eggplant Yogurt Curry




Vazhuthananga Thairu Curry/Eggplant Yogurt Curry

Today's recipe is a quick side dish for rice made with eggplant and tempered yogurt.  Give this recipe a try ,you will surely love it.

Ingredients
Eggplant - 1 medium sized
( or 6-7 small ones)
Yogurt- 1 1/2cup
Onion- 1/2
Green chilly-3
Curry leaves- 1 spring
Turmeric powder- 1/4 tsp
Chilly powder- 1/2 tsp
Fenugreek powder- 1/4 tsp
Cumin powder- 1/4 tsp
Hing/asafoetida- a pinch
Mustard seeds- 1/2 tsp
Oil- 2 tbs
salt to taste





Cut egg plants into cubes and mix turmeric, chilly powder and salt.
Heat oil in a pan and add mustard seeds. When it splutter add onions, green chilly, curry leaves and saute for a minute. Not add the eggplant and saute for two minutes in high heat. Cover and cook in low flame and till eggplants gets slightly roasted. Switch off the flame and allow it to cool down a bit. Mix yogurt with fenugreek powder, hing,cumin powder and salt. Pour this over the roasted eggplant and gently mix in. Put it back on stove in very low flame for one more minute. Serve with rice.

Try this
Hope you will all enjoy!

Labels:

Comments

  1. SwathiFebruary 26, 2016 at 2:11 PM

    vazhuthananga thairu curry I need to try it, thanks for sharing

    ReplyDelete
  2. SwathiFebruary 26, 2016 at 2:38 PM

    Vazhuthannaga thairu curry adipoli try cheyanam.

    ReplyDelete
  3. SonaFebruary 27, 2016 at 2:16 AM

    Looka very delicious and different, must try sometime..

    ReplyDelete

Post a Comment

Popular Posts

Mushroom Kung Pao- Oyster Mushroom recipe

Mushroom Kung Pao Kung Pao chicken is one of my favorite takeout recipes, and this vegetarian version with mushrooms tastes just delicious. Mushroom Kung Pao is my best healthy weeknight dinner. I finally hit my stride! This homemade version is easy to put together and better than takeout. Kung Pao is a popular Chinese dish from the Szechuan region. It is irresistibly appetizing and is savory, salty, and spicy. I like cooking it for dinner. Lunches are sometimes leftovers. Mushroom Kung Pao is a much-loved dish at home, so I always make a big batch. The mushrooms can be stir-fried quickly or batter-fried in hot oil for a crisp texture. Mushroom Kung Pao is an impressive dish, great for meal prep, and perfect for entertaining. Black oyster mushrooms add an interesting savory, umami taste, and it is best fried or sautéed. They are soft, slightly chewy, with a meaty texture. It is a delicious alternative to meat or poultry. Oyster mushrooms are a good source of dietary fiber, protein, ...
Read more

10 Delicious Kerala Sadhya Payasam/ Pradhaman Recipes- Vishu and Onam Sadhya

10 Delicious Kerala Sadhya Payasam/ Pradhaman- Vishu and Onam Sadhya Tomorrow Malayalees around the world will be celebrating Vishu/ Kerala New year. So this is the perfect time to share some Sadhya recipes. Sadhya is a hearty meal, a vegetarian feast made on festive occasions. It is served, on a banana leaf with rice, pickles, chips, and curries ranging from mild yogurt and lentil curries to more spicy vegetable curries. But this post is dedicated entirely to the delightful treat/ dessert. Payasams are festive puddings served at the end of the Sadhya/ feast. Pradhaman/ payasam is made on all festive occasions like Vishu, Onam , Diwali, etc. If you love desserts here, are ten Kerala-style puddings for you to try. Payasam and pradhaman are both desserts or puddings, but when it comes to making pradhaman, there is a time-honored cooking technique. Payasam is easier to make but, pradhaman is time-consuming. It is cooked and reduced, and then cooked again- sort of double cooking which add...
5 comments
Read more

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa December has finally arrived and it means it is almost Christmas time! How many of you look forward to the Season of Joy! My birthday also comes in December, so it is a double celebration for me :) How is the Christmas planning coming along for everyone? It is exactly three weeks for Christmas and I am planning to share a few recipes for the holidays this year. This is the first one I wanted to share with all of you -Kerala style sweet delicacy- a real nostalgia, the Black Halwa. Halwas has always amazed me with its simplicity, unique texture and taste. It is a gel-like sweet candy that you can never stop eating. When making halwa there is a time-honored cooking technique and halwa making is time-consuming. So people simply prefer to buy it from the shop. But making your own is a rewarding experience. Now many of the traditional sweets are forgotten or get overlooked for fancier ones in bakeries. But that is not the case w...
7 comments
Read more