Chettinad is well known for its vegetable vathal varieties. Normally in chettinad people make many vegetable varieties like kathari vathal, vendaikkai vathal, kothavarangai vathal, maa vathal, avarai vathal, milaguthakkali vathal, sundaikkai vathal, mithukka vathal etc. Kathari vathal is very famous and is often made in all houses when it is available in plenty and stored throughout the year for round the year use.
Katharikkai otherwise known as brinjal is available in plenty from Jan to April at very economical price. People buy in plenty and make this and use it in kathari vathal kulambu, vathal mandi etc.,
Recently when my mother went to my native, she bought lot of brinjal. Our native brinjals are good to make vathal. So I decided to make kathari vathal which is easy to make and good to taste. You can also make this as the summer is on now and use it all year around.
- Katharikkai(Brinjal) – 1 kg
- Tamarind – lime size
- Salt – hand full
Trim and cut brinjal lengthwise. Put it in the water, to prevent blackening. Soak tamarind in water and extract the pulp.
Boil water in a big vessel and add brinjal, salt and tamarind pulp. Cook the brinjal three fourth.
Strain the water. Spread brinjal in a plastic sheet or cloth and dry in the hot sun for 3 days.
You can store it in the container and use. I served kathari vathal kulambu, kovakkai fry and rice.
Use salt according to your taste.
You can cut brinjal thin or thick (your wish). Thin will dry quickly.
You can use it for about a year.
You can dry it well.
I used my idly pot vessel for cooking the brinjals.