Vankaya Pachadi/Brinjal Chutney Recipe/Vankaya Pachadi Andhra Style

Vankaya Pachadi/Brinjal Chutney Recipe/Vankaya Pachadi Andhra Style

Vankaya Pachadi/Brinjal Chutney Recipe/Vankaya Pachadi Andhra Style

Vankaya Pachadi is a tasty chutney made with any variety of brinjals in Andhra. A very good side dish for steamed Rice and Chapathi

The Vankaya Chutney which I am going to explain in this post is a very simple and does not involve any complicated process. Any kind of tender Brinjals, Shallow fried and blended with spices to make this Vankaya Chutney.

Chutneys are my favourite side dishes. Also off late while blogging I understood that it’s even my strength in cooking. There is never an end to learning new recipes. Many a times I don’t even bother if there is no dal. I can manage with a chutney and a cup of curd to finish off my meal. Many times I Pack Rice mixed with Chutney to my workplace and on that day, I will be eagerly waiting for the lunch break. Vankaya Pachadi is one of my Favourite

Most of the chutneys will not take much time to prepare. The time consuming activities are, Chopping and shallow frying of vegetables. Apart from chillies and tamarind, adding little of other spices and lentils will add on to the taste of chutneys. In this Vankaya Pachadi recipe also we shallow fry the brinjals. 

This type of Vankaya Pachadi is made in brahmin families in Andhra since it does not contain onion and garlic. Andhra Style Chutneys are too many in number and so are the number of varieties.

Vankaya Pachadi is one of the tastiest chutneys prepared in Andhra. Vankaya in Telugu means Brinjal. It is prepared even in Tamil Nadu. Famous restaurant chains like “ Murugan Idli Shop” have added this Vankaya Pachadi in their menu to serve with breakfast items. I first ate this chutney in Srisailam which is religious place. This was served in a Community Choultry over there and it was very yummy. So from then onwards it is prepared even at home.

Vankaya Pachadi is a tasty chutney made with any variety of brinjals in Andhra. A very good side dish for steamed Rice and Chapathi

The Vankaya Pachadi which I am going to explain in this post is a very simple and does not involve any complicated process. Any kind of tender Brinjals, Shallow fried and blended with spices to make this Brinjal Chutney Recipe.

Vankaya Pachadi is a tasty chutney made with any variety of brinjals in Andhra. A very good side dish for steamed Rice and Chapathi

Let us see how to make Vankaya Pachadi

Vankaya Pachadi/Brinjal Chutney Recipe/Vankaya Pachadi Andhra Style
Serves 4
Vankaya Pachadi is a tasty chutney made with any variety of brinjals in Andhra. A very good side dish for steamed Rice and Chapathi
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
88 calories
21 g
0 g
1 g
3 g
0 g
218 g
63 g
13 g
0 g
0 g
Nutrition Facts
Serving Size
218g
Servings
4
Amount Per Serving
Calories 88
Calories from Fat 5
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 63mg
3%
Total Carbohydrates 21g
7%
Dietary Fiber 6g
23%
Sugars 13g
Protein 3g
Vitamin A
15%
Vitamin C
180%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Medium Sized Eggplant used for making Bharta : 1 (or)
  2. Small Sized Brinjals – 5-6
  3. Urad dal (Split Black Gram) – ½ tbsp.
  4. Methi Seeds (Fenugreek Seeds) – ½ tbsp..
  5. Red Chillies – 5-6
  6. Tamarind – Gooseberry Sized
  7. Grated Jaggery – 2 tbsp.
  8. Oil- 1.5 tbsp.
  9. Asafoetida – A pinch
  10. Salt – Taste
For Tempering
  1. Oil-1 tbsp.
  2. Mustard and Cumin Seeds – 1 Spoon each
  3. Turmeric powder – A pinch
  4. Asafoetida- A pinch
  5. Curry leaves – A few
  6. Broken Red Chillies (Optional) -2
Instructions
  1. Soak Tamarind in half cup of warm water
  2. Wash the brinjals and pat dry.
  3. Chop the brinjals into small pieces and drop them in a bowl of salted water
  4. Heat 1 table spoon of oil in a pan and add in the chopped Brinjal after squeezing them out of water.
  5. Shallow fry them and keep it aside.
  6. In the same pan add the remaining ½ spoon of oil and Urad Dal (Black Gram), Methi seeds (Fenugreek Seeds) and Red chillies separately
  7. Transfer all the fried Ingredients and brinjal into a blender
  8. Extract the pulp out of tamarind and add it into a blender
  9. Add in Salt. Jaggery, Asafoetida and make a chutney out of all the ingredients. Add in few spoons of water if required
  10. The consistency is your choice coarse or smooth. Transfer this chutney into a container
For Tempering
  1. Heat Oil in a pan and add in mustard and cumin seeds to crackle
  2. Now add in turmeric, Asafoetida, Curry Leaves and Broken Red Chillies and switch off the stove
  3. Add the tempering into the chutney and mix well
  4. Serve this Vankaya Pachadi with Hot Rice and ghee.
Notes
  1. Do not cook the brinjals without putting them in salted water. It helps in cleaning the brinjals and removes bitterness if any
beta
calories
88
fat
1g
protein
3g
carbs
21g
more
Krishrecipes http://www.krishrecipes.com/
Ingredients:

Medium Sized Eggplant used for making Bharta : 1 (or)

Small Sized Brinjals – 5-6

Urad dal (Split Black Gram) – ½ tbsp.

Methi Seeds (Fenugreek Seeds) – ½ tbsp..

Red Chillies – 5-6

Tamarind – Gooseberry Sized

Grated Jaggery – 2 tbsp.

Oil- 1.5 tbsp.

Asafoetida – A pinch

Salt – Taste

For Tempering :

Oil-1 tbsp.

Mustard and Cumin Seeds – 1 Spoon each

Turmeric powder – A pinch

Asafoetida- A pinch

Curry leaves – A few

Broken

Red Chillies (Optional) -2

Method:

Soak Tamarind in half cup of warm water

Wash the brinjals and pat dry.

Chop the brinjals into small pieces and drop them in a bowl of salted water

Heat 1 table spoon of oil in a pan and add in the chopped Brinjal after squeezing them out of water.

Shallow fry them and keep it aside.

Vankaya Pachadi is a tasty chutney made with any variety of brinjals in Andhra. A very good side dish for steamed Rice and Chapathi

In the same pan add the remaining ½ spoon of oil and Urad Dal (Black Gram), Methi seeds (Fenugreek Seeds) and Red chillies separately

Transfer all the fried Ingredients and brinjal into a blender

Extract the pulp out of tamarind and add it into a blender

Add in Salt. Jaggery, Asafoetida and make a chutney out of all the ingredients. Add in few spoons of water if required

The consistency is your choice coarse or smooth. Transfer this chutney into a container

For Tempering :

Heat Oil in a pan and add in mustard and cumin seeds to crackle

Now add in turmeric, Asafoetida, Curry Leaves and Broken Red Chillies and switch off the stove

Add the tempering into the chutney and mix well

Serve this Vankaya Pachadi with Hot Rice and ghee.

The Vankaya Chutney which I am going to explain in this post is a very simple and does not involve any complicated process. Any kind of tender Brinjals, Shallow fried and blended with spices to make this Vankaya Chutney.

 

 

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