Kathirikkai Thokku | Brinjal Chutney Recipe

Last updated on April 18th, 2021 at 03:51 pm

Kathirikkai Thokku – If there’s anything that would add to the taste of already delicious biryani, it’s this thokku. Made with a special blend of spices, this will quickly be everyone’s favorite!

This is one dish where I’ve literally gotten requests for the recipe whenever I serve it to our friends or relatives with of course some delicious biryani. Vegetarians and non-vegetarians love this thokku to go with biryanis mainly but it actually tastes good with dosa as well.

We first made this to go with Ambur Mutton biryani but I make it as an accompaniment for every biryani like this Mutton Biryani or this Chicken Biryani.

Kathirikkai Thokku:

So usually it is dalcha that’s the perfect combination for Biryani. Dalcha is made with mutton bones and some brinjals and some channa dal; probably hence the name dalcha haha.

When I was little I thought that some crispy fried chicken was the perfect combination in the universe. It is really funny and amazing how your taste palette matures as you mature. Now I do still think chicken 65 is perfect to go with biryani but I’ve added some dalcha or thalcha to the list.

But ever since this Kathirikkai thokku came live in my kitchen, it has been the star. Of course we dont make it often which is on purpose. We reserve it for some special occasion biryanis when we make biryani in bulk; we try to keep this kathirikkai thokku special and on-demand side dish.

What goes into this?

So what goes into this are a bunch of usual spices like chili powder, turmeric powder, and coriander powder. These are pretty much in most of the south Indian. Along with these goes some toasted peanuts which get rewarmed again here. And then some sesame seeds which we warm it up as well.

Peanuts are important to this kathirikkai thokku, so do not skip or skimp on it. Sesame seeds, however, can be lessened or skipped; that being said the flavor of this side dish is enhanced of course when it is added. These along with the spice powder make up for a really unique spice blend for our kathirikkai thokku.

Serving Suggestions:

This kathirikkai thokku is best with biryanis. The tangy and sweetish and tart flavor combined with the hotness goes really well with the spices in the biryanis.

I first learnt and made this recipe when we used to make Ambur biryani (named after a small town in tamil nadu). But of course we liked it with other biryanis as well like this Mutton Biryani or this Chicken Biryani. Also this thokku can be served with dosas or idlis.

How to store this:

This chutney / kathirikkai thokku can be stored in an airtight container in the refirgerator for upto a week. Obviously we used a lot of oil here to prevent it from sticking to the bottom. This oil would separate in the final stages of simmering and the some more as it cools down.

So when you put it in the fridge, ensure that the oil floats on top. This can be achived by using a cylindring or like a tall container. The oil on top will further keep the thokky safe from germs and will prevent it from getting spoilt. Yeah, sort of like pickles, Indian pickles. Reheat it in microwave, if needed, before serving. Similarly, you can store this in the freezer for upto a month. Thaw before you reheat it.

Diet and allergen information:

This dish contains sesame seeds and peanuts, both known allergens. skip it if you’re allergic to them and make this thokku without it.

Variations and substitutions:

My mother and I found that this tastes delicious for dosas and idlis when you throw in some potatoes. If you want to try that, add potatoes when the brinjals have cooked halfway through.

Another variation is adding mint leaves instead of coriander leaves. Or you could use both herbs.

How to make Brinjal Chutney or thokku:

So even though the dish looks very south Indian, it isn’t that hard to make. I’m gonna give you instructions in an easy step. So here are the ingredients that you’ll need:

• 3 tsp Chilli Powder
• 1/2 tsp Turmeric Powder
• 2 tsp Coriander Powder , heaped
• 1/2 cup Peanuts , (75g), roasted skinless
• 2 tbsp Sesame seeds , hulled (white)
• 3/4* cup Peanut oil , unrefined, (150ml)
• 2 inch Cinnamon Sticks
• 4 Cloves
• 2 Cardamom Pods
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 medium Onions , sliced, (300g)
• 1/2 cup Ginger Garlic Paste
• 3 large Tomatoes , diced, (350g), any variety
• 1 tsp Sea Salt , adjust to taste
• 600 g Brinjal , chopped lengthwise, (purple or white or pale green variety)
• 1 cup Coriander Leaves , loosely packed
• 2 cups Tamarind Extract (thinned) , (see notes)

Steps:

1. Place a saute pan or a Kadai on the stovetop. Add the sesame seeds and let it warm up. Remove it into a spice grinder.
2. Then add the peanuts and toast them for a few minutes. Transfer it to the spice grinder.
3. Top the peanuts and sesame seeds with chili powder, coriander powder, and turmeric powder.
4. Grind it to an almost fine powder.
5. Place Kadai on the stovetop. Add the oil and let it hot.
6. Once the oil is hot, add the cinnamon, cloves, cardamom, cumin seeds, and mustard seeds. Wait until the mustard seeds splutter and the cloves swell up.
7. Add the sliced onions and sauté until it becomes translucent and then begins to brown around the edges.
8. Next, add the Ginger Garlic paste and sauté for a few minutes. Then add the chopped tomatoes and the salt. Sauté it until the tomatoes become completely mushy.
9. Now add the chopped brinjals. Sauté them until they turn mushy. Stir and scrape often to avoid scorching.
10. Finally add in the coriander leaves, the tamarind extract, and the ground masala powder. Mix it through. Reduce the flame to low and let it simmer until oil floats on top.
11. Remove from heat and serve with your favorite biryani!

Notes:

• 1 cup = 237 ml.
• Oil – If you’re using non-stick Kadai, you can. make do with 50 ml of oil. If using a regular Kadai, you’ll need a lot of oil to prevent it from sticking to the bottom. Once cooked, you can let it rest for a while and remove the oil before serving.
• Type of Oil: Peanut oil is the best for this recipe. This is very important to bring out the best flavor of this Kathirikkai Thokku. 
• Masala Powder: A more intense flavor can be achieved by dry roasting chilies and coriander seeds and grind them. If you would like to know the measurements, drop a comment below.
• Whole Spices: If you do not have any or all of the whole spices (cardamom or cinnamon or cloves), you can use 1/2 tsp of garam masala as a substitute.
• Storage: This Kathirikkai Thokku, when made with the mentioned amount of oil, can be stored in the refrigerator for a week. Ensure to store it in an airtight container and also ensure that a layer of oil floats on top.
• Tamarind Extract: Warm 3 cups of water and add a ball of tamarind the size of a lemon (tightly packed). Let it rest until the water becomes cold enough to touch. Squeeze and extract the tamarind as much as possible. Strain and use the water.

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Made this? Got doubts? Let me know what you think in the comments below!