A special chutney for Vendhaya idli / Kara dosai…
Wash and pat dry the brinjal and burn it in the flame directly until the skin becomes black.
Remove the skin, it will be easy if you put the brinjal in a bowl of water.
Take the chilli, coriander leaves, curry leaves, tamarind, onions, and salt in a mixie jar and grind it to a coarse consistency.
Finally add this peeled brinjal and grind it in pulse mode. Do not grind the brinjal to a fine paste, let the seeds of that be there as such.
This is a best combination to idly, specifically vendhaya idli (idli without urad dal), dosa and kara dosa.
This is a best combination to idly, specifically vendhaya idli (idli without urad dal), dosa and kara dosa.
Small onions and curry leaves are optional, you need not add those(if you do not want)
