Tamil village food recipes vengaya curry and kathirikai curry

This is Tamil village food recipes Vengaya curry and kathirikai curry. This two traditional Tamil dishes are very special in Tamil nadu village style. The recipes are the best side dish for hot rice, dosa, chapati and roti. The preparation method is given below.

Tamilnadu village recipe are very traditional and delicious. The two main special recipes prepared in Tamil nadu villages are vengaya curry or onion gravy and kathirikai curry using brinjal.

Tamil Vengaya curry recipe

Onion curry is the famous south Indian recipe enjoyed with curd rice/ podi sasam or with appalam. Let's learn the easy recipe of this delicious onion curry.

Ingredients needed
Small onions – 10
Tamarind juice ½ cup
Salt needed
Sambar powder: as per taste.

Seasoning ingredients
Mustard seeds
Bengal gram
Fenugreek seeds
Toor dal
Curry leaves

Tamil Vengaya curry Preparation method
Soak tamarind in warm water and squeeze ½ cup tamarind juice.
Clean and peel the small onions and keep aside.
Heat oil in pan and add all seasoning items like mustard seeds, Bengal grams,
fenugreek seeds, toor dal and curry leaves in it.
When the dals will get golden in colour add onions and fry well. Fry till the onions turn golden brown.
Now add required quantity of sambar powder and mix well. Add tamarind juice, salt and turmeric powder.
Add little water if required and boil the mixture on low flame. When the mixture will turn little thick and oil will separate from the curry, add some more curry leaves on the onion curry and remove it from the heat.
This curry is not too thick or too watery in consistency.
Serve the tasty curry with hot rice and applam. You can also enjoy this curry along with curd rice.

For some taste change many people add a piece of jaggery in this curry.
Onion curry is prepared by using many types of vegetables like brinjal, drumstick, pumpkin, garlic etc.

Tamil kathirikai curry or Brinjal fry

This Tamil kathirikai curry recipe is the most simple and tasty recipe which can be enjoyed with chapatti, dosa and hot rice, or even with pulav. This recipe is prepared with baby brinjals and you need lots of oil to make the dish delicious. Those who are not interested to eat brinjals will also like this mouth watering recipe.

Ingredient needed:
Tender baby brinjals: 1 kg
Oil: 6 tbsp.
Mustard seeds: 2 tsp
Red sambar (home made) powder: 4 tsp
Turmeric powder: 2tsp
Salt: as per taste.

Masala Ingredients
Coriander powder: 2 tbsp
Red chillies: 8
Bengal gram: 4 tsp

Garnishing ingredients
Curry leaves
Coriander leaves
Onion rings

Tamil kathirikai curry preparation method
Dry roast coriander powder, red chillies and Bengal gram on high flame and grind all the ingredients in fine powder.

Take baby brinjals and clean them thoroughly. Remove the stem of brinjals. Split the brinjals into four pieces but avoid breaking them.

Now take water in a pan and add turmeric powder and salt in it. Keep the pan on flame and add brinjals in the water. Boil the brinjals for 15 minutes on medium flame. Avoid overcooking of brinjals.

Now add ground masala powder with salt, chilli powder, turmeric powder, masala powder (as per taste) methi leaves (as per taste).

Mix all the ingredients well. Stuff all this masala ingredients in cooked brinjals carefully. Do not break or separate the brinjal pieces.

Stuff the whole brinjal and then smear it with oil from all the sides. Sprinkle the remaining masala ingredients on the stuff brinjals evenly to cover the brinjals with masala from all the sides.

As you have smeared the brinjals with oil, the masala will stick them properly and make a covering.

Take a pan and add sufficient amount of oil on it. Gently place one by one brinjal on the pan to fry them on low flame. Avoid burning. After few minutes, turn brinjals to fry from another side.

When the brinjals are fried from all the sides, remove them from flame and garnish with coriander leaves and thin onion rings. Serve hot with chapatti, roti or hot rice.

You can add dry mango powder or tamarind paste in stuffing masala for great tangy taste. You can also use black pepper powder to sprinkle on fried brinjals.


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