Chettinaadu therakal is a side dish . It can be eaten with dosai, idli and any Tiffin items. It is a little bit spicy. You can reduce the amount of chilli used if needed . I haven’t tasted it before so it was a first experience in cooking and eating too. Week day Dinner is a bit difficult task as i have to cook food at different timings. Mostly kids go to enrichment classes so cooking for them to eat before 7.30 pm is a difficult task at the same time if i give them a snack they will skip dinner . So careful planning is necessary . They just ask what is for dinner and if it is something not upto their taste they skip the dinner. But therakkal somehow escaped their wrath and it suits their buds .
- Brinjal -4
- Big potato – 1
- Tomato -1
- Big Onion -1
- Coconut- grated from 1/2 coconut
- Green Chilli -4
- Red Chilli- 6
- Sombu/ Saunf- 1/2 tsp
- Cumin – 1/2 tsp
- Cashew -2
- Gram Dal – 2 tsp
- Salt – to taste
- Cinnamon- 1/2 inch piece
- Black pepper -10
- Sombu/ saunf- 1/4 tsp
- Oil -2 tsp
- Cut brinjal and potato into small pieces.
- Cut onion and slit green chilli.
- Grind the ingredients given in the TO Grind heading.
- In a kadai add oil and temper the items given in the To Temper list.
- Then add onion and saute well, followed by green chilli and tomato.
- Then fry the vegetables along with them well.
- Add salt and to the vegetable mixture add the ground masala.
- Fry well and then add 4 to 5 cups of water .
- Cover and cook for few minutes .
- When ready serve with any Tiffin item.