Vazhuthananga Theeyal | Brinjal Theeyal

Vazhathunanga Theeyal | Brinjal Theeyal

Vazhuthananga Theeyal | Brinjal Theeyal

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 tamarind water. 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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine Kerala
Servings 4 people



  • Heat the Cheenachatti/Frying Pan, add ½ Tspn. Oil and then add the Coconut and stir it well. When colour of the Coconut turns into golden/brown, add Red Chilli Powder, Turmeric Powder, Pepper, Coriander powder and Fenugreek seeds and stir it further. After 2 – 3 minutes, put off the stove and allow to cool these roasted/heated ingredients for some time
  • Then grind the roasted ingredients together along with some water and keep this paste aside.
  • Heat Oil in a Cheenachatti and add the Shallots/Onion into this hot Oil and stir it for some time.
  • When colour of the Shallots/Onion turns into golden/brown, add the cleaned and washed Brinjal slices also and stir it further and cook the Vazhuthananga properly.
  • When the Vazhuthananga pieces are cooked properly, add the masala paste along with required quantity of Tamarind Juice/Syrup, Salt and some Water and boil the mix for about another 5 - 10 minutes.
  • After about 5 – 10 minutes, put off the stove and add the Asafoetida Powder into this Theeyyal and stir it.
  • Vazhuthananga (Brinjal) Theeyyal is ready. This Theeyyal can serve with Cooked Rice/Dosa/Chappathi.
    Vazhathunanga Theeyal | Brinjal Theeyal


You can explore this dish Nadan Tasty Ulli Theeyal
You can also visit Kara Kulambu
Tried this recipe?Let us know how it was!

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