Made with brinjal and potatoes, this dish will surely be your go-to for breakfast or dinners. This aviyal or kurma features regularly on chettinad family menus. Kalla Veetu is another community… as the name suggests, maybe the preparation recipe could have been copied over into chettinad community way back.
Add potatoes after sauteing onions and garlic 
Add brinjal and tomatoes 
Saute until tomatoes are soft 
Add ground mix, water and salt 
Boil until cooked 
Kalla Veetu Aviyal (Therakkal)
Made with brinjal and potatoes, this easy dish will be your go-to for weeknight dinners.
Servings: 6
Ingredients
- 1 medium onion (chopped)
- 1 tomato (chopped)
- 2 cups brinjal (cubed)
- 1 cup potato (cubed)
- 6 garlic cloves
- ½ tsp fennel seeds
- 10 curry leaves
- 2 tbsp oil
- 1-2 cups water (as needed)
- salt to taste
For grinding:
- ½ cup grated coconut
- ½ tsp poppy seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 4 green chilies
- 4 red chilies (adjust to taste)
- 1 tbsp roasted dalia split (also known as pottukadalai)
- ½ inch ginger
Instructions
- Grind all ingredients under "For grinding" into a smooth paste and set aside.
- Add oil to a pan. Once hot, add fennel seeds.
- Once the fennel seeds brown, add onions and garlic. Saute for 2-3 minutes. The raw smell should fade.
- Add potatoes and saute for 1 minute.
- Then, add brinjal and tomatoes. Saute for 2-3 minute. The tomatoes should become soft.
- Add ground mix, water (as needed) and salt. The consistency should be like a gravy.
- Next, add curry leaves and boil on medium flame until all vegetables are well cooked.
- Serve hot with idli or dosa.
