Chettinad Therakkal Recipe | Side dish for Idli


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.

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Chettinad Therakkal Recipe | Side dish for Idli

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins
Servings: 4
Best Season: Suitable throughout the year


To prepare fresh masala

To prepare therakkal

To Tempering


  1. To roast masala items, heat the pan with little oil.

  2. Add fennel seeds sauté to become slightly change in colour then add shallots and garlic cloves.

  3. Add red chillies and green chillies toss for a minute.

  4. Add roasted chana dal and some cashews.

  5. Add poppy seeds or you can add 2-3 additional cashew nuts.

  6. Sauté until all become cooked and change in to golden colour.

  7. Add grated coconut sauté until it become light golden in colour.

  8. Allow to cool down.

  9. Heat the pan with oil to prepare therakkal.

  10. Add cinnamon and fennel seeds allow to splutter.

  11. Add chopped onion and curry leaves in to it and toss until half cooked.

  12. Add chopped tomatoes sauté till it’s become mushy.

  13. Add salt and turmeric powder for this recipe.

  14. Mix well and cook until tomato become mushy.

  15. Add coriander powder toss in low flame until the raw smell goes off.

  16. Add cut brinjal and potatoes cook in low flame toss until it become half cooked.

  17. Add enough water, mix all then cover and cook till vegetables fully cooked.

  18. In a mixie jar add toasted masala spices grind them all in to smooth fine paste with little water.

  19. After 5 minutes open the lid and check whether brinjal and potato cooked well or not.

  20. Once all get cooked well add freshly ground masala paste.

  21. Add water to make correct consistency.

  22. Cook for another 5 minutes in medium flame stir occasionally.

  23. Garnish with chopped coriander leaves.

  24. Super special Chettinad Therakkal is now ready for serving.


  • 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.
Keywords: side dish for idli,idli,side dish for dosa,chettinad therakkal in tamil,therakkal,gomathi kitchen,gomathi kitchen recipes

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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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