Chettinad Therakkal is a delicious and spicy South Indian side dish that’s perfect for pairing with idlis, dosas, chapatis, and idiyappam. This recipe features potatoes and brinjals merged together with various spices to create a semi-gravy side dish that’s sure to impress your taste buds.
Chettinad cuisine is known for its highly spiced food varieties in India, and this recipe is no exception. It’s a bit hot, spicy, and tangy, making it a great alternative to traditional chutneys for idlis and dosas.
With its easy preparation and mouth-watering taste, Chettinad Therakkal is a must-try dish for anyone who loves spicy food. Whether you’re a fan of South Indian cuisine or looking to add some variation to your meals, this recipe is sure to become a staple in your kitchen.
Watch Chettinad special Therakkal recipe in Tamil.
Chettinad Therakkal Recipe | Side dish for Idli
Ingredients
To prepare fresh masala
To prepare therakkal
To Tempering
Instructions
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To roast masala items, heat the pan with little oil.
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Add fennel seeds sauté to become slightly change in colour then add shallots and garlic cloves.
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Add red chillies and green chillies toss for a minute.
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Add roasted chana dal and some cashews.
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Add poppy seeds or you can add 2-3 additional cashew nuts.
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Sauté until all become cooked and change in to golden colour.
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Add grated coconut sauté until it become light golden in colour.
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Allow to cool down.
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Heat the pan with oil to prepare therakkal.
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Add cinnamon and fennel seeds allow to splutter.
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Add chopped onion and curry leaves in to it and toss until half cooked.
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Add chopped tomatoes sauté till it’s become mushy.
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Add salt and turmeric powder for this recipe.
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Mix well and cook until tomato become mushy.
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Add coriander powder toss in low flame until the raw smell goes off.
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Add cut brinjal and potatoes cook in low flame toss until it become half cooked.
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Add enough water, mix all then cover and cook till vegetables fully cooked.
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In a mixie jar add toasted masala spices grind them all in to smooth fine paste with little water.
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After 5 minutes open the lid and check whether brinjal and potato cooked well or not.
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Once all get cooked well add freshly ground masala paste.
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Add water to make correct consistency.
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Cook for another 5 minutes in medium flame stir occasionally.
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Garnish with chopped coriander leaves.
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Super special Chettinad Therakkal is now ready for serving.
Note
- If required the potatoes can be semi cooked and added along with brinjals b’se they normally take longer time to cook than the brinjals.
- Adjust spice lever according to your needs.
- Quantity of water depends on the consistency in which you want the gravy.
