{"id":31941,"date":"2024-01-12T16:44:56","date_gmt":"2024-01-12T21:44:56","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=31941"},"modified":"2024-01-14T18:53:32","modified_gmt":"2024-01-14T23:53:32","slug":"eggplant-cooked-in-roasted-coconut-gravy-south-indian-curry-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/eggplant-cooked-in-roasted-coconut-gravy-south-indian-curry-recipe\/","title":{"rendered":"Eggplant Cooked In Roasted Coconut Gravy | South Indian Curry Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-31944\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/Kerala-coconut-eggplant-curry.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/Kerala-coconut-eggplant-curry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/Kerala-coconut-eggplant-curry-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/Kerala-coconut-eggplant-curry-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Varutharacha Curry is a traditional South Indian curry that is popular in Kerala cuisine. The term &#8220;varutharacha&#8221; translates to &#8220;roasted coconut&#8221; in Malayalam. As the name suggests, the key characteristic of this curry is the use of roasted coconut, which imparts a rich and deep flavor to the dish. Varutharacha Curry can be made with various vegetables or seafood.<\/p>\n<p>In this recipe, I&#8217;ve added eggplant or brinjal. A variety of vegetables like okra, moringa-drumsticks, bitter gourd, small-pearl onions can be added, or any kind of fish or shrimp can be added.<\/p>\n<p>This curry can be enjoyed with rice, chapati, appam, idiyappam, orotti, etc.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-31945\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/South-indian-roasted-coconut-curry.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/South-indian-roasted-coconut-curry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/South-indian-roasted-coconut-curry-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/South-indian-roasted-coconut-curry-80x60.jpg 80w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/01\/Eggplant-in-roasted-coconut-gravy-475x200.jpg\" \/>\n<div class=\"item ERName\">Eggplant Cooked In Roasted Coconut Gravy | South Indian Curry Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For roasting coconut[\/b]<\/li>\n<li class=\"ingredient\">Coconut, grated- 1\u00bd cups<\/li>\n<li class=\"ingredient\">Small onions or pearl onions- 3<\/li>\n<li class=\"ingredient\">Curry leaves- 8 leaves<\/li>\n<li class=\"ingredient\">Kashmiri Chili powder- \u00bd to 1 tbsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Whole peppercorns- 1 tsp<\/li>\n<li class=\"ingredient\">Water- 1 cup while grinding<\/li>\n<li class=\"ERSeparator\">[b]For making gravy[\/b]<\/li>\n<li class=\"ingredient\">Eggplant or Brinjal, diced- 2 cups<\/li>\n<li class=\"ingredient\">Tamarind extract- \u00bd cup (2-inch slice, soaked in \u00bd cup warm water)<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Salt- 1\u00bd tsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a small bowl, soak fresh tamarind in \u00bd cup of lukewarm water for 5 minutes.<\/li>\n<li class=\"instruction\">Squeeze the soaked tamarind in water to extract the juice, strain the juice &amp; discard the skin &amp; seeds.<\/li>\n<li class=\"instruction\">Place a large pan over medium heat.<\/li>\n<li class=\"instruction\">Add grated coconut, small onions &amp; curry leaves, roast over medium heat till the coconut turns golden brown in color.<\/li>\n<li class=\"instruction\">Keep stirring for even roasting and to avoid the coconut from burning.<\/li>\n<li class=\"instruction\">When the coconut turns golden brown, add Kashmiri chili powder (for less spice add \u00bd tbsp), coriander powder &amp; whole black peppercorns.<\/li>\n<li class=\"instruction\">If you want this less spicy, add less whole peppercorns.<\/li>\n<li class=\"instruction\">Combine everything well, saute for 2 minutes.<\/li>\n<li class=\"instruction\">Take the pan off the heat, let cool down.<\/li>\n<li class=\"instruction\">In a blender, grind the roasted coconut along with 1 cup water to a smooth paste.<\/li>\n<li class=\"instruction\">If the mixture is too thick add some more water while grinding.<\/li>\n<li class=\"instruction\">Use a claypan or non-stick saucepan: add the diced eggplant and curry leaves; combine well.<\/li>\n<li class=\"instruction\">Add the ground coconut paste &amp; rinse the blender jar with \u00bd cup water &amp; add that as well.<\/li>\n<li class=\"instruction\">Add \u00bd cup of the tamarind extract to the gravy, combine well.<\/li>\n<li class=\"instruction\">Add salt &amp; combine well.<\/li>\n<li class=\"instruction\">Place the pan over medium heat &amp; close with a lid, cook covered for 20 minutes till the eggplant has turned soft.<\/li>\n<li class=\"instruction\">If the gravy is too thick, add some water to thin it down and cook further for a few minutes.<\/li>\n<li class=\"instruction\">Taste the gravy, adjust salt according to your needs.<\/li>\n<li class=\"instruction\">Take the pan off the heat, keep it covered for a few minutes.<\/li>\n<li class=\"instruction\">Enjoy this roasted coconut curry with rice, chapati, appam, idiyappam or pathiri.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Instead of eggplant, veggies like okra, drumsticks-moringa, bitter gourd, small-pearl onions can be added. Or add fish like sea bream, sea bass, sardines, mackerel, kingfish, pomfret or add shrimp.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Varutharacha Curry is a traditional South Indian curry that is popular in Kerala cuisine. The term &#8220;varutharacha&#8221; translates to &#8220;roasted coconut&#8221; in Malayalam. As the name suggests, the key characteristic of this curry is the use of roasted coconut, which imparts a rich and deep flavor to the dish. Varutharacha Curry can be made with &hellip; <\/p>\n","protected":false},"author":1,"featured_media":31946,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[348,404,27,22,18],"tags":[1022,1160,987],"class_list":["post-31941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coconut-by-ingredient","category-eggplant-by-ingredient","category-indian-cuisine","category-kerala-cuisine","category-vegetarian","tag-curry","tag-kerala-recipes","tag-vegetarian","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/31941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=31941"}],"version-history":[{"count":4,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/31941\/revisions"}],"predecessor-version":[{"id":31977,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/31941\/revisions\/31977"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/31946"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=31941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=31941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=31941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}