Vazhuthananga Theeyal is a traditional Kerala recipe prepared by cooking brinjal with fried coconut paste and spices. Brinjal Theeyal is an aromatic South Indian Kerala style curry of eggplants in a roasted coconut gravy. It is a popular traditional Kerala dish that is served as an accompaniment to rice. Theeyal literally means ‘burnt dish’ and the dark color of the curry is from browning the coconut and from the tamarind that is added to the dish. The roasted coconut and spices give an aromatic flavor to this curry. Theeyal has a unique quality; it's spicy, sweet and savoury all at the same time. The heated chillies wrestling for an upper hand with the crunchy roasted coconut, and finally lending the vegetables that amazing flavour hand in hand. Vazhuthananga Theeyal is unique and special with chopped brinjal cooked in a spicy aromatic fried coconut mixture and tamarindwater. Brinjal is nutritious, rich in vital nutrients required for body. You can explore a well detailed Kerala Kathirika Theeyal here. It is prepared with easily available ingredients in your kitchen. Do prepare this healthy, delicious curry at your home for your lunch. Lets move on to the recipe for easy Vazhuthananga theeyal.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi where I was staying for
26 years. Afterwards, I moved to Bangalore for a period of 4 years and then later, settled along
with my husband in Thrissur, Kerala. My two sons and daughter-in-law are working out of
Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking
mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end
would definitely tickle your taste buds. I will be always looking forward for your valuable
feedbacks or suggestions as there is always room for improvement.