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.