Vazhuthananga Udachathu (Roasted Brinjal/Eggplant/Aubergine Kerala Style)

Vazhuthananga Udachathu

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!

Image of Vazhuthananga Udachathu (Roasted Brinjal/Eggplant Kerala Style)

Vazhuthananga Udachathu (Roasted Brinjal/Eggplant Kerala Style)

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.

Print Recipe
Vazhuthananga Udachathu Yum
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 (Roasted Brinjal/Eggplant/Aubergine Kerala Style)
Cuisine Kerala
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Vazhuthananga Udachathu (Roasted Brinjal/Eggplant/Aubergine Kerala Style)
Instructions
  1. Wash and pat dry the brinjals (eggplant/aubergine).
    Vazhuthananga Udachathu (Roasted Brinjal Eggplant Aubergine Kerala Style) Steps - Pat dry and pierce the brinjals
  2. Pierce them with a fork. This will help hot air to escape while roasting.
  3. Switch on your gas stove and start roasting the brinjals on a medium flame.
    Vazhuthananga Udachathu (Roasted Brinjal Eggplant Aubergine Kerala Style) Steps - Roasting on a flame
  4. You can roast more than one brinjal depending on the size of the brinjal and the stove burner.
    Vazhuthananga Udachathu (Roasted Brinjal Eggplant Aubergine Kerala Style) Steps - You can roast more than one at a go
  5. Get them evenly charred ensuring that they are cooked through.
  6. Now roast the dry chillies.
    Vazhuthananga Udachathu (Roasted Brinjal Eggplant Aubergine Kerala Style) Steps - Dry chillies are also roasted
  7. You can use change the number of the hot and Kashmiri chillies depending on how hot you want the final dish to be.
  8. 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.
  9. Place them on a cutting board.
    Vazhuthananga Udachathu (Roasted Brinjal Eggplant Aubergine Kerala Style) Steps - Roasted brinjals on the cutting board
  10. Let them cool down a bit so that you can hold them.
  11. Gently peel and discard the charred skin.
  12. Finely chop the roasted pulp/flesh and transfer to a mixing bowl.
  13. Now do the same for the roasted chillies.
  14. Get rid of the charred skin and chop the chillies to small pieces.
  15. Add to the mixing bowl.
  16. Add the finely chopped shallots.
  17. Separate out the tamarind into bits and add to the bowl along with salt.
    Vazhuthananga Udachathu (Roasted Brinjal Eggplant Aubergine Kerala Style) Steps - Ingredients ready to be mixed
  18. Drizzle generously with coconut oil.
  19. Mix well with your hand.
  20. Serve fresh. Vazhuthananga Udachathu will go well with rice and curry, or with hot chapati.
Recipe Notes

This recipe works well the long, green brinjal (eggplant/aubergine). You can use other varieties as well. The roasting time will increase as the bigger ones will require more time to be cooked through. 

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