Kathirikka Theeyal (Egg Plant Theeyal)

Egg plant, also known as brinjal is traditonally used in preparation of Kerala style Kathirikka Theeyal. Violet Brinjal is commonly used to get the exact taste. Violet Eggplant (Brinjal) is called Kathirikka in southern parts while it’s called Vazhuthanga in northern districts, specifically saying its colour. Green Vazhuthanga has no alternative names.

Ingredients for Kathirikka Theeyal (Egg Plant Theeyal):

1. Brinjal (round violet variety) – 4

2. Grated coconut – 2 cups, tightly packed (pressed well into the cup)

    Coriander seeds – 1 small spoon

    Dried red chilli – 8

3. Tamarind – One gooseberry-sized piece

4. Oil – Half cup

5. Shallots – Half cup, sliced lengthwise

    Green chilli – 4, slit at the end

6. Turmeric powder – Half small spoon

    Salt – As needed

7. Coconut oil – Two small spoons

8. Mustard seeds – Half small spoon

    Curry leaves – Two sprigs

    Dried red chilli – 2, split

How to prepare Kathirikka Theeyal (Egg Plant Theeyal)?

1. Wash the brinjal, clean it, and cut into small pieces. You can put the pieces in cold water for a while to remove stains and black colour. Once cleaned, remove moisture content completely.

2. Heat a pan and dry-roast the grated coconut, coriander seeds, and dried red chillies together on low flame without oil.

3. When it turns brown, remove from heat and take out the fried red chillies separately.

4. Let the roasted coconut and coriander cool slightly, then grind in a mixer without adding a single drop of water. When oil begins to separate, it is ready.

5. Soak tamarind in one cup of water for some time and extract the juice.

6. Heat half a cup of oil and fry the brinjal, shallots, and green chillies. Remove them from oil and keep aside.

7. Grind the previously removed dried red chillies well in a mixer.

8. Add the ground dried chilli, tamarind extract, salt, turmeric powder, and the fried brinjal mixture into an earthen pot. Cover the pot with a tight lid and boil.

9. When it boils well and reduces slightly, add the roasted coconut mixture diluted with a little water and boil again.

10. When it thickens to the right consistency, remove from heat. By this time, brinjal, shallots, and green chillies will be cooked well.

11. Heat coconut oil and temper the eighth set of ingredients, then pour over the curry and serve. Egg Plant Theeyal is an excellent combo for rice, when served in a Kerala traditional way.

Courtesy: Vanitha Magazine, July 5-18, 2025

This recipe appeared among the special secret recipes of Mrs. K. M. Mathew of Vanitha Magazine. You can find different preparation methods with slightly different ingredients like cumin seeds, fenugreek and asafoetia. Here is yet another recipe of Egg Plant Theeyal.

Also read a few more Coconut Fried Vegetarian curries. Visit my page.