Chettinadu Therakkal

Description

Chettinadu Therrakal – Chettinadu food varieties are well known to be one amongst the spiciest food varieties in India.This particular one is bit hot,spicy and tangy and mainly served as a side dish for Idlis and dosas.Poatatoes and brinjals blended together with various spices and served as a semi gravy side dish.It tastes good with chappathis too.

Ingredients-1
2 nos	Potato (peeled & cut into small pieces))
4 nos	Brinjal (cut into small pieces)
4 nos	Tomato (finely chopped)
2 nos	Onion (finely chopped)
3 nos	Garlic pods
1¼ cup	Water
3 stks	Coriander leaves (chopped for garnishing)
2 T	Oil (for sauteing)
1½ tsp	Salt (as per taste)

Ingredients-2
1 cup	Coconut grated
3 nos	Red chillies
1 tsp	Cumin seeds
1 tsp	Fennel seeds
1 tsp	Poppy seeds
1 inch	Ginger

Ingredients-3
1 tsp	Mustard
½ tsp	Fennel seeds
1 no	Cinnamon stick (small)
1 no	Bay leaf
5 nos	Curry leaves

Instructions

1.Grind all the ingredients from table-2(as shown in the above pic) to a fine paste with addition of little water and keep them aside.

2.Heat oil in a pan and toss all the ingredients from table-3(Mustard,fennel seeds,bay leaf,cinnamon and curry leaves)till they release aroma.

3.Add the chopped garlic and onions and saute till they turn to a golden brown color followed by chopped tomatoes and saute till they turn tender.Now add the diced potatoes ,brinjals followed by the ground paste and fry till the mixture turns soft and till the raw smell vanishes.

4.Add 1¼ cup of water and salt(as required)to the mixture and allow it to cook well in a Medium flame(Normally takes 10-15min to cook).Once the gravy thickens(i.e once it reachs a semi liquid state)remove from stove and garnish with chopped coriander leaves.