Brinjal Raita is made with roasted brinjals, curd and spices. It is easy to make and tastes very delicious. It can be had as a side dish for parathas, rotis, sambar sadam and even biryani. Today we will learn how to make brinjal yogurt raita following this easy recipe.
Brinjal Raita-Sutta Kathirikkai Thayir Pachadi
Prep Time : 15 mins
Cook Time : 5 mins
Serves: 2
Recipe Category: Side Dish-Brinjal
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 2
Recipe Category: Side Dish-Brinjal
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Brinjal – 2 medium size
Thick Curd/Plain Yogurt – 3/4 – 1 cup
Roasted Cumin Powder – 1/2 tsp
Salt to taste
For the Seasoning
Oil – 2 tsp
Mustard seeds – 1 tsp
Cumin seeds – 3/4 tsp
Chilli Powder – 1/4 tsp
Curry leaves – a sprig
For Garnishing
Coriander leaves – 2 tbsp finely chopped
Preparation
Wash and wipe the brinjals dry. Apply a thin coating of oil all over the brinjal.
Insert a fork of knife inside the brinjal and roast it on fire until the brinjal becomes charred on all the sides as seen in the picture below. Drop it in a bowl of water to cool.
Once it cools, remove the black charred skin completely. Then chop the brinjal flesh into small pieces.
Method
In a bowl, mix together chopped brinjal flesh, whisked curd, 1/4 tsp roasted cumin powder and salt needed.
Heat oil in a pan, add mustard seeds, cumin seeds, when it splutters, turn off the heat and then add chilli powder, curry leaves and pour it over the raita. Mix well.
Sprinkle a pinch of chilli powder, remaining roasted cumin powder and garnish with finely chopped coriander leaves.
Enjoy it as such or chilled with sambar sadam or variety rice like tomato rice, vendhaya keerai sadam etc.
Enjoy more Brinjal Recipes
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View Comments (4)
Fantastic
looking delicious... awsome recipe....
Simply super
Hello Padhu, we Maharashtrians have similar recipe by roasting brinjals. It is called " Vangyache Bharit ". We put finely cut ginger, green chilies, crushed peanuts and little onion along with coriander etc. All these are raw. We don't put tadka.