KATHIRIKAI VATHAL
Vathal or vadaam is a sun-dried vegetables or berries used in a South Indian cooking, especially in Tamil Nadu cuisine. The vegetables are preserved by soaking in salted buttermilk or boiled along with salt and then dried under the sun until completely dehydrated. It is especially popular during monsoon season when fresh vegetables may be scarce.
Vathal is a traditional method of food preservation. The dehydrated vegetable (vathal) is typically deep-fried and served as a crispy side dish with rice or used in dishes like vatha kulambu. It has a slight tangy and salty taste to it, and is crispy when fried. It is intensely flavoured due to drying.
ABOUT THE RECIPE:
Kathirikai vathal is one of the common variety of vathal made with kathirikai (egg plant). It can be preserved using so many methods. I usually boil the chopped eggplant along with turmeric powder, salt and tamarind puree. The tamarind puree added, prevents it from spoiling and increases the shelf life of the kathirikai vathal.
This kathirikai vathal can be stored in an airtight container, at room temperature for more than a year.
INGREDIENTS FOR KATHIRIKAI VATHAL:
- KATHIRIKAI (EGG PLANT) – 1 KG
- TURMERIC POWDER – 1 TSP
- SALT – 1 TBSP
- TAMARIND PUREE – 1 SMALL LEMON SIZE
HOW TO MAKE KATHIRIKAI VATHAL:
- Wash the eggplant thoroughly with water.
- Chop them into large pieces and soak them in water until you use. It might turn black if it’s not soaked in water.
- Soak 1 small lemon size tamarind in warm water for 20 minutes. Then squeeze them and extract the puree from it.
- Boil 1 litre of water along with 1 tsp of turmeric powder and 1 tbsp of salt.
- Once it starts to boil, add the tamarind puree and the chopped eggplant to it. Let it boil. The egg plant has to turn soft and change color.
*Cook the eggplant until 50 % done. Do not overcook. The eggplant has to be soft and not mushy.
- Once the egg plant turns soft, filter the water and transfer the eggplant to a clean and dry plate.
- Place it under the sun in morning and remove it in the evening. Repeat the process until the eggplant is completely dry. During night, it has to be kept in an open space, without any cover. Covering it might spoil the eggplant.
- Once it is completely dry, store it in an airtight container. It can be stored at room temperature, for more than a year.
KATHIRIKAI VATHAL IS READY.
IT CAN BE DEEP-FRIED AND SERVED ALONG WITH RICE AS A FRYUM, OR CAN BE USED TO MAKE VATHA KULAMBU.
I USED KATHIRIKAI VATHAL TO MAKE KATHIRIKAI VATHAL KULAMBU.
