• Home
  • Curry
  • Vazhuthananga Theeyal πŸ† (Eggplant Curry)
Vazhuthananga Theeyal πŸ† (Eggplant Curry)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 medium-sized (sliced) Vazhuthananga (eggplant/brinjal)
ΒΎ cup Grated coconut
6 Shallots
2 cloves Garlic
small lemon-sized ball (soaked in warm water) Tamarind
ΒΌ tsp Turmeric powder
1Β½ tsp Red chili powder
2 tsp Coriander powder
Β½ tsp Mustard seeds
1 sprig Curry leaves
2 tbsp Coconut oil
Salt – to taste
Water – as needed

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Vazhuthananga Theeyal πŸ† (Eggplant Curry)

Traditional Kerala curry with roasted coconut

Features:
  • Flavorful
  • Gluten Free
  • Rich & Creamy
  • Spicy
  • Vegan
Cuisine:

A classic Kerala-style curry made with brinjal (eggplant), roasted coconut, and spices. Vazhuthananga Theeyal is rich, tangy, and perfect with steamed rice for a comforting South Indian meal.

  • 40 minutes
  • Serves 4
  • Medium

Ingredients

Directions

Share

Vazhuthananga Theeyal is a traditional Kerala curry that showcases the versatility of eggplant (vazhuthananga). This rich and flavorful dish is made with tender eggplants cooked in a savory, roasted coconut gravy. Theeyal, a beloved dish in Kerala cuisine, is known for its unique combination of spices, which include red chili powder, coriander powder, and turmeric, all perfectly balanced with the tangy taste of tamarind. The base of the curry is enhanced by freshly roasted coconut, which gives it a creamy texture and deepens the flavors.

The dish is typically prepared by sautΓ©ing the eggplants in coconut oil until they are soft, then simmering them in the spice-laden coconut gravy. The addition of tamarind gives the curry a slightly sour note, complementing the earthy flavors of the eggplant. Seasoned with mustard seeds, curry leaves, and a dash of coconut oil, Vazhuthananga Theeyal offers an aromatic and comforting experience.

This curry is a staple in Kerala homes, especially during festive occasions and family meals. It pairs perfectly with hot rice and is often served alongside other dishes in a traditional Kerala sadya (feast). Vazhuthananga Theeyal is a great vegan option, providing a healthy and satisfying meal that is full of flavor without any heavy ingredients.

Whether you’re new to South Indian cuisine or a long-time lover of its bold flavors, this Kerala eggplant curry is sure to be a crowd-pleaser, offering a taste of tradition in every bite.

Here’s an approximate nutritional breakdown for Vazhuthananga Theeyal (per serving, based on standard ingredients):

NutrientAmount per Serving
Calories150–200 kcal
Protein2–3 g
Carbohydrates15–20 g
Fiber4–5 g
Sugars4–5 g
Fat12–15 g
Saturated Fat7–8 g
Cholesterol0 mg
Sodium300–400 mg
Potassium500–600 mg
Vitamin A2–4% DV
Vitamin C10–15% DV
Calcium3–5% DV
Iron6–8% DV

Disclaimer: The nutritional information provided for this recipe is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on ingredient brands, preparation methods, and portion sizes. For more accurate nutritional information, we recommend consulting a registered dietitian or using a detailed nutrition calculator.

Steps

1
Done

Roast & Grind

Dry roast grated coconut with a few shallots until golden brown.

Add chili and coriander powders, roast briefly, then grind to a paste.

2
Done

Cook Brinjal

In a pot, add sliced brinjal, turmeric, salt, and tamarind water. Cook until soft.

3
Done

Combine

Add the roasted coconut paste to the cooked brinjal. Simmer for 5–10 mins.

4
Done

Seasoning

Heat coconut oil, splutter mustard seeds, fry shallots, garlic, and curry leaves. Add to the curry.

5
Done

Serve

Serve hot with steamed rice.

Aswathy

Hi there! I'm Aswathy, a passionate home cook with a love for creating delicious meals that bring people together. I believe that cooking is an art, and every dish tells a story.I'm originally from Kerala, India, and my culinary journey began at a young age, inspired by the vibrant flavors and traditions of my homeland. I love experimenting with new recipes and sharing my culinary adventures with others.I believe that food is not just about sustenance; it's a way to connect with others and create lasting memories.Join me as I explore diverse cuisines and discover the joy of cooking!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Kokum Sharbat served in a glass with ice and mint leaves, a refreshing summer drink
previous
Kokum Sharbat (Kokum Juice)🌺🍹
Dal Bhat served with steamed rice and a flavorful tempering.
next
Dal Bhat πŸ›
Kokum Sharbat served in a glass with ice and mint leaves, a refreshing summer drink
previous
Kokum Sharbat (Kokum Juice)🌺🍹
Dal Bhat served with steamed rice and a flavorful tempering.
next
Dal Bhat πŸ›

Add Your Comment