Sutta Kathirikkai Thayir Pachadi Recipe

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Brinjal – 1, medium
Curd – 1 1/2 cups, whisked
Oil – 1 tsp
Salt as per taste
Ginger – 1/2 tsp, grated
Green Chillies – 2, finely chopped
Coriander Leaves – 2 tblsp, finely chopped

For Tempering:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Asafoetida Powder – 1/4 tsp
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Curry Leaves – 1 sprig

1. Wash the brinjal and dry thoroughly.
2. Smear with oil and roast over an open flame turning regularly for 10 minutes till skin is charred and shrivelled.
3. Cool, peel and mash pulp.
4. Combine the brinjal pulp with curd, salt, ginger and green chillies.
5. Mix well.
6. Heat oil for tempering in a small pan.
7. Add the tempering ingredients and fry till dals tuns golden.
8. Add the contents to the brinjal pulp and mix well.
9. Garnish with coriander leaves.
10. Serve as a side dish.

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