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Brinjal Thuvaiyal

Brinjal thuvaiyal is a traditional South Indian dish made from a handful of simple, yet flavourful ingredients. The primary ingredient of this dish is brinjal, also known as eggplant. The brinjal is roasted to perfection, lending the thuvaiyal a delightful, smoky undertone that complements the other flavors remarkably well.

Salt kozhukattai, a steamed dumpling made from rice flour, is another dish that pairs well with the brinjal thuvaiyal. The contrast between the soft, mild dumplings and the tangy, spicy thuvaiyal makes for a mouthwatering combination.

To sum up, brinjal thuvaiyal is a versatile dish whose unique blend of flavors goes well with a variety of dishes. Whether served with Idli, Dosa, rice upma and or salt kozhukattai, this thuvaiyal is sure to be a delightful addition to any meal.

Brinjal Thuvaiyal

Recipe by S Kamala
Recipe rating: N/A
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This bringal thuvaiyal is made with brinjal, tamarind, red chillies and urad dhal. This dish goes well with Idli, Dosa, rice upma and salt kozhukattai.


  • Brinjal (Big size) – 1

  • Red Chillies – 6

  • Urad dhal – 1 tablespoon

  • Tamarind – a gooseberry size

  • Asafoetida – a pea size

  • Oil – 1 tablespoon

  • Mustard – 1/2 teaspoon

  • Curry leaves – few

  • Salt – 1 teaspoon or as per taste


  • Begin by lightly coating the brinjal with oil and roasting it over direct flame. Use a pair of tongs, or slide a long skewer (akin to a “Vadai Kambi”) into the brinjal for easier maneuverability. Rotate the brinjal over the flame until it’s thoroughly roasted and the skin has turned black.
  • Once the brinjal is suitably roasted, set it aside to cool. After cooling, carefully peel away the charred black skin. Hand-mash the smoky, roasted brinjal until it is lightly pulpy, and then set it aside for later use.
  • Proceed by heating a teaspoon of oil in a small kadai (Indian wok). Add a pinch of asafoetida, lightly frying it for a few seconds until it releases its distinctive aroma. Introduce urad dhal to the kadai next, frying it until it attains a light brown hue. Follow this by adding tamarind and frying briefly. Conclude the frying process by adding red chillies, stirring and cooking them for a few additional seconds, and then removing the kadai from the heat to cool.
  • Once cooled, transfer the fried ingredients to a grinder. Add salt, and grind everything to a coarse powder. Next, add the mashed, roasted brinjal to the grinder and pulse once or twice until well blended with the spices.
  • For an added touch, consider a final seasoning with spluttered mustard seeds and aromatic curry leaves. This brinjal thuvaiyal pairs wonderfully with a variety of dishes like Idli, Dosa, Rice Upma, and Salt Kozhukattai, making it a versatile addition to your South Indian cuisine repertoire.

Recipe Video


  • If you do not have big size brinjal, then use 5 to 6 small size brinjals for the above quantity of other ingredients.
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