May 25, 2024


Cooking Is My World

Chettinad Kathirikai Chops Recipe by Archana’s Kitchen

Chettinad Kathirikai Chops Recipe by Archana's Kitchen

  • To get started creating the Chettinad Kathirikai Chops, wash and reduce the brinjals into wedges and soak it a bowl of salted drinking water. 

  • In a small pan on medium flame, dry roast the cumin seeds, black sesame seeds and peanuts until finally fragrant. Convert off the flame and permit it to cool.

  • In a mixer jar, grind the roasted cumin seeds, sesame seeds, peanuts, ginger, garlic, green chilies and onions into a great paste utilizing small h2o. Established aside.

  • Relocating in advance, in a hefty bottomed pan, heat oil on medium flame, increase the mustard seeds and allow them crackle

  • Add asafoetida, and curry leaves. Saute for a several minutes until eventually the curry leaves quit crackling. 

  • Add the ground masala, turmeric powder, garam masala powder, pink chilli powder and salt. Mix properly. 

  • Include the drained brinjal wedges, tomatoes, cover and cook on reduced flame for 2 minutes.

  • Open the lid, insert the jaggery, tamarind pulp, 50 percent a cup of h2o and carry to a boil. Adjust h2o to the essential consistency. 

  • Cover and cook on small flame for 12-15 minutes, until finally the Brinjals are fully cooked and begin to become mushy. Turn off the flame. 

  • Provide Chettinad Kathirikai Chops along with Hyderabadi Biryani With Basmati Rice (Mutton & Chicken) or Ambur Star Chicken Biryani Recipe and Sweet & Spicy Coriander Tadka Raita for a total Biryani meal.