Today's recipe is one of my most favorite side dish for rice. Yes, its brinjal podi curry which we call as Kathirikai podi curry in Tamil. Its a no onion, no garlic recipe. Its a popular poriyal recipe in Tamil nadu. This is my mom’s special recipe too. It goes well with More kuzhambu and Rasam rice. I can have with plain rice as well. The flavor of freshly ground spice powder coated over the perfectly cooked and roasted brinjal make this dish loved ny everyone. Friends, you too try this kathirikai podi curry recipe and share your feedback with me :) .
INGREDIENTS
As we cook the brinjal , its shrinks in size but the color is retained. My mom makes this curry in other way too.She slit cut the brinjal into 4 pieces , stuff this podi , use lot of oil and saute it till brinjal gets cooked in oil. Since this method consumes more oil and also the color of the brinjal turns black , we avoid making this way. For kids , you can try this method..
- Small brinjal – 7 nos ( Choose small brinjal for best taste)
- Salt and water – As needed.
- Cooking Oil – 1 tsp
- Coriander seeds – 1.5 tsp
- Chana dal – 1 tbsp
- Red chilly – 4 nos (use 3 for less spice)
- Grated coconut – 2 tbsp
- Gingely Oil / Sesame oil – 2 tbsp
- Mustard seeds – 1/4 tsp
- Urad dal – 1/4 tsp
- Curry leaves - Few
- Wash and cut each brinjal lengthwise into 4 pieces and soak in water to avoid change of color.
- In a kadai , add a tsp of oil and roast the coriander seeds, chana dal, red chillies till golden in color. Keep the flame low.
- In the same kadai add the grated coconut and roast for a minute. If you are using coconut pieces, you can roast it along with dals and red chillies. Make sure you don't burn anything.
- Grind all the roasted items to a coarse powder. ( not too fine or too coarse )
- Now in a kadai add gingely oil , temper the mustards & urad dal . Add the brinjal pieces . Saute till the brinjal is cooked soft but retains the shape. Do not add water, keep the flame low and cover cook the brinjal till its skin shrinks and cooks well.
- It takes nearly 10 to 15 minutes in very low flame based on the size of brinjal. Cover the kadai with a lid. Open in the middle and stir it whenever needed. Make sure brinjal doesn't get burnt.
- Lastly add the roasted powder , salt and mix well for few minutes in low to medium flame. Make sure the brinjal pieces don't break. Swicth off the flame.
- Poriyal is ready to serve hot !!
NOTE
29 comments :
My fav too...looks yumm
New for me and looks yum...will try this n nice pics
Perfect Combo Chitra,loved ur version of brinjal curry...Delicious.
Amazing recipe,one more brinjal recipe in the list!
Omg, thats a delicious curry,soooo tempting and loving it.
Thanks everyone :)
yummy brinjal
I love eggplants in any form:-)
This look soo yummy...the last click is soo tongue tickling..
Wow...very simple and yum...
Great one.simple and delicious curry
I did not know much about the medicinal benefits of Brinjal. Thank you for the informative post.
Always like brinjal curry - looks very nice. It's always nice to read the health benefits you add in every post :)
simple and delicious brinjal
I love eggplants and surely going to try this yummy version soon :)
US Masala
Looks delicious brinjal fry.
Wow Excellent fry,Luks delicious...
Love this, my mom makes this somewhat similiar..loved your version,will try this next time
The curry looks delicious!
Lots of brinjal recipes to work with.. Looks delicious...
Kathrikai podi looks awesome. i love brinjal.
looks delicious and my fav.
first time here and u've wonderful collection of recipes.. I love the way u discuss the benefits of different ingredients.. tats very informative.. love to follow u!
http://rasoithekitchen.blogspot.com/
Hmm...a mouth watering which is my all time fav..
One delicious podi kari and I can thoroughly relish the combination with morkuzhambu also.
i love this..looks absolutely yumm..long time I made this..
Brinjal looks so flavorful n delicious dear. This is one recipe I am looking for a long time and I will definitely try this.
Loved it Chitra...awesome click..:D
Tasty appetite
My Lt.Mom used to keep the cut brinjal pieves immersed in imli water (புளித்தண்ணி!
She used to make Rasam with the umbrella (கத்திரிக்காய் நெட்டி)
கத்திரிக்காய் கறி+ ரஸம் are her signature dishes!
Great. Both sounds interesting.
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