Andra Brinjal Chutney / Vankaya Pachadi

We live in Kerala, the land of keram or Coconut. And for us chutney always has coconut as the chief ingredient. When my neighbour, Mrs.Vidya Sundaresh Kamath shared a portion of her brinjal chutney without coconut, I was hooked!

These are Corona times and grating coconut is a chore I would gladly avoid!

We enjoyed this chutney both for breakfast with dosa and for lunch with hot rice.

Ingredients:

Brinjal - 1 medium

Channa dal/ kadala paripp - 1 tbsp

Urad dal - 1 tsp

Dry Red chilli - 3 

Green chilly - 2

Coriander leaf - 6 stalks with leaves

Tamarind - small ball

Garlic - 2 cloves

Salt

Tempering:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Dry red chilly - 1, broken

Curry leaf - 1 sprig

Method:

Toast the brinjal on an open flame till the skin chars and the insides soften.

Dry fry the dals and red chilli on low flame, till the dals turn slightly brown.

 Peel the brinjal carefully.

First grind the green chilly, garlic, brinjal, tamarind with the coriander leaf.

Then add the salt, dals and red chilly.

Grind to a smooth paste. Use minimum water.

 Splutter the mustard, red chilly and curry leaf in the oil and add to the chutney.