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Kalchina Vankaya Kothimira Pachadi - Andhra Style Roasted Brinjal and Coriander Chutney
Aruna
This is a recipe for Kalchina Vankaya Kothimira Pachadi or Andhra Style Roasted Brinjal and Coriander Chutney. You can eat this with rice, or then with idli and dosa.
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Prep Time
20
minutes
mins
Cook Time
5
minutes
mins
Total Time
25
minutes
mins
Course
Accompaniments, Dinner, Lunch
Cuisine
Andhra, Gluten Free, Indian, Vegan, Vegetarian
Servings
6
People
Ingredients
1x
2x
3x
Large Brinjals or Bharta Baingan - 1 Large
After Roasting you should get a of of pulp
Leaves
Fresh Coriander - 2/3 Packed Cup
Green Chillies - 3 or 4
tsp
Tamarind Paste - 1
Turmeric - A Large Pinch
Red Chilli - 1
Salt to Taste
For Tempering
tsp
Udad Dal or Minapappu - 1/2
tsp
Rai or Avalu - 1/2
tsp
Oil - 1
Instructions
To Prepare the Brinjal
Wash and dry the brinjal.
Coat the entire surface with a few drops of oil.
Over low to medium flame, roast the brinjal till the skin is completely charred.
Rotate at regular intervals.
Let the brinjal cool.
Peel and mash the brinjal.
To Make Kalchina Vankaya Kothimira Pachadi
Grind the mashed brinjal, coriander, tamarind paste, turmeric, and green chillies to a smooth paste.
Add salt and mix well.
In a ladle, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the udad dal and fry till golden brown.
Add the split red chilli and mix.
Turn off the heat.
Add the tempering to the Vankaya Kothimira Pachadi.
Keyword
Brinjal Chutney, Kalchina Vankaya Kothimeera Pachadi, Roasted Brinjal and Coriander Chutney
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@aahaaram
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