Vazhuthananga Udachathu is a delicacy from Kerala where brinjal (eggplant/aubergine) is roasted on a gas stove, the smoky flesh combined with roasted dry chillies, finely chopped shallots, tamarind, and salt, and held together by coconut oil.
Vazhuthananga Udachathu, or Vazhuthananga Pottichathu, deploy some interesting cooking techniques. The ingredients are cooked (or prepped) separately and assembled before serving to complete the dish.
The cooking, which is just roasting the brinjal (eggplant/aubergine) and the dry chillies, is effortless. The roasted brinjal is peeled to remove the charred skin. The beautifully cooked flesh is carefully extracted, finely chopped and added to a mixing bowl. Roasted dry chillies, finely chopped shallots, and tamarind are added to the mixing bowl. Salt is the only seasoning we need (and the above-mentioned ingredients of course). A generous drizzle of coconut oil completes the ingredients. It is then mixed well with hand to combine well. Vazhuthananga Udachathu is ready to serve!
About Vazhuthananga Udachathu
Roasted eggplants are used in multiple ways across various global cuisines. The creamy texture and the meaty flavour makes it a popular ingredient across the world. Some of the all-time favourite brinjal (eggplant) delicacies include the Mediterranean Baba Ganoush and the Punjabi Baingan Bharta. Vazhuthananga Udachathu is a lesser-known eggplant delicacy from the South Indian state of Kerala. And that’s specifically one of the main reasons why you should try it! It is a hidden gem from the legendary food scene of Kerala.
If coconut oil is not your thing, you can replace it with olive oil. Go with mustard oil if you are feeling a bit more adventurous .
If you like this Vazhuthananga Udachathu (Vazhuthananga Pottichathu) recipe, you should also check out the following recipes.
- Jackfruit Seeds Curry
- Pumpkin Erissery
- Moringa Leaves Stir-Fry
- Green Papaya Stir-Fry
- Pavakka Theeyal
- Avial (Aviyal/Kerala Mixed Vegetable Curry)
- 400 grams brinjal aubergine (eggplant)
- 4 kashmiri dry chilies
- 2 dry red chilies
- 1/2 cup shallots finely chopped
- 1/4 lemon-size tamarind
- coconut oil or olive oil or mustard oil
- Wash and pat dry the brinjals (eggplant/aubergine).
- Pierce them with a fork. This will help hot air to escape while roasting.
- Switch on your gas stove and start roasting the brinjals on a medium flame.
- You can roast more than one brinjal depending on the size of the brinjal and the stove burner.
- Get them evenly charred ensuring that they are cooked through.
- Now roast the dry chillies.
- You can use change the number of the hot and Kashmiri chillies depending on how hot you want the final dish to be.
- Warning: Ensure that you don't burn the dry chillies too much. You'll end up sneezing for the rest of the day. Keep the windows open so that the pungent air can go out quickly.
- Place them on a cutting board.
- Let them cool down a bit so that you can hold them.
- Gently peel and discard the charred skin.
- Finely chop the roasted pulp/flesh and transfer to a mixing bowl.
- Now do the same for the roasted chillies.
- Get rid of the charred skin and chop the chillies to small pieces.
- Add to the mixing bowl.
- Add the finely chopped shallots.
- Separate out the tamarind into bits and add to the bowl along with salt.
- Drizzle generously with coconut oil.
- Mix well with your hand.
- Serve fresh. Vazhuthananga Udachathu will go well with rice and curry, or with hot chapati.