SUTTA KATTARIKKAI THAIR PACHADI
My mother preserved a charcoal stove ( kummuti ) even after the gas stove invaded our 'heritage kitchen'. She cooked certain dishes only on the kummuti asserting that the flavours of the dish would be enhanced only by doing so. Her pulkas ( Indian wheat bread) looked like unblemished full moons emanating the earthy flavours of roasted wheat flour when they puffed up on the kummuti. The appetising flavour of the eeya chombu rasam in an 'about to simmer stage' on the kummuti would draw us towards the kitchen even when we were not hungry. Likewise we loved the grilled flavour of the sutta kattarikai sitting on the glowing embers of the kummuti. We wholeheartedly accepted our mother's declaration when we relished the sutta kattarikai thair pachadi served along with our meal.
Of late the kummuti has retired and is resting with the other antiquated kitchen ware in my
mother's store room. We now use the open flame of the gas stove to grill the kattarikkai.
My mother preserved a charcoal stove ( kummuti ) even after the gas stove invaded our 'heritage kitchen'. She cooked certain dishes only on the kummuti asserting that the flavours of the dish would be enhanced only by doing so. Her pulkas ( Indian wheat bread) looked like unblemished full moons emanating the earthy flavours of roasted wheat flour when they puffed up on the kummuti. The appetising flavour of the eeya chombu rasam in an 'about to simmer stage' on the kummuti would draw us towards the kitchen even when we were not hungry. Likewise we loved the grilled flavour of the sutta kattarikai sitting on the glowing embers of the kummuti. We wholeheartedly accepted our mother's declaration when we relished the sutta kattarikai thair pachadi served along with our meal.
Of late the kummuti has retired and is resting with the other antiquated kitchen ware in my
INGREDIENTS
Eggplant - 1 big ( With no holes)
Gingelly oil - 1/4 tsp ( for coating the eggplant)
Fresh thick curds - 2 cups
Salt - 1/4 tsp
Oil - 1 tsp ( for seasoning)
Mustard seeds - 1 pinch
Chopped green chillies - 1 tsp
Chopped fresh coriander leaves - 1 tbsp
Gingelly oil - 1/4 tsp ( for coating the eggplant)
Fresh thick curds - 2 cups
Salt - 1/4 tsp
Oil - 1 tsp ( for seasoning)
Mustard seeds - 1 pinch
Chopped green chillies - 1 tsp
Chopped fresh coriander leaves - 1 tbsp
METHOD
1. Wash, wipe and coat the eggplant with gingelly oil.
2. Place it on the flame of the stove .
3. Hold the stalk and keep turning the vegetable now and then to cook evenly on all sides. (It can also be grilled in an electric oven.)
6. Add curds and salt and blend well.
7. Heat oil and add mustard seeds.
8. When the mustard seeds splutter switch off flame and add the chopped green chillies.
9. Pour the seasoning on the pachadi and garnish with chopped coriander leaves.
2. Place it on the flame of the stove .
3. Hold the stalk and keep turning the vegetable now and then to cook evenly on all sides. (It can also be grilled in an electric oven.)
4. When the eggplant starts looking limp and scalded, switch off flame and leave it to cool.
5. Peel the burnt outer skin of the eggplant neatly and gently mash the cooked eggplant into a pulp using the back of a spoon or chop it into cubes.6. Add curds and salt and blend well.
7. Heat oil and add mustard seeds.
8. When the mustard seeds splutter switch off flame and add the chopped green chillies.
Enjoy the Sutta Kattarikkai Thair Pachadi with any meal. It can be relished with steaming hot rice too.
Comments
http://epicureansdelight.blogspot.com
YOSEE is describing a dish called babaganush. Its very tasty and works as a great dip for spicy chips.
I saw one big kattarikkai sitting in the fridge. Am ready for you to make it for lunch today.
love
A. Ram