Kathirikai poriyal recipe is one of my favourite poriyal recipes. I love to have this South Indian style brinjal curry with hot sambar sadam and more kuzhambu.This is my mil’s version. Before marriage , I used to enjoy my mom’s kathirikai podi curry with rasam. But this is a very easy & flavourful poriyal in Tamil nadu style. We make potato poriyal using the same method which I’ll post soon.
Kathirikai poriyal recipe
Flavourful Brinjal curry recipe – A best side dish for sambar and curd rice!
Cuisine: Indian Category: Curries Yields: Serves 2
Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes
- Brinjal – 5 nos (medium sized)
- Sambar powder – 1 to 1.5 tsp
- Tamarind – Berry size (soak in little water)
- Turmeric powder – 1/4 tsp
- Salt & water – as needed
To grind
- Grated coconut – 3 tbsp
- Big onion -1 no
- Cumin seeds/jeera – 1/2 tsp
To temper
- Cooking oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1tsp
- Curry leaves – few
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HOW TO MAKE KATHIRIKAI PORIYAL – METHOD
- Cut brinjal into two vertically. Again cut this into two cubes. Soak in water till use to prevent color change.
- Cook brinjal adding the required water, salt , tamarind extract and sambar powder. Make sure the brinjal is not over cooked. It should retain its shape. After the brinjal is cooked well, remove and drain the excess water. U can use this water for making sambar. (I usually pressure cook the brinjal along with dal by keeping it in a separate bowl inside the cooker. I keep it after the cooker starts steaming so that by the time it whistles, brinjal will be cooked properly without losing its shape).
- In the mean time, grind the grated coconut in the mixie without adding water. Then add the cubed big onions and jeera. Run the mixie twice so that onions will be coarsely ground. Do not over grind to make a paste. This is most important for this poriyal to give a nice flavour.
- Now mix this paste with the cooked brinjal. Add turmeric powder and pinched curry leaves. In a kadai, heat oil and temper all the ingredients given under”to temper”.
- Add the brinjal mixture and mix it well. Make sure brinjal doesn’t break. Simmer the flame and allow it to roast in oil till all the moisture leaves it. It gives a nice masala smell. Takes nearly 10-12 mins in low flame to get ready. Flip every now and then to avoid burning in the bottom.
Enjoy ! |
Note
- U can replace brinjal by pumpkin or potato and make this poriyal.
- Make sure masala coats the brinjal well. Leave the masala in low flame for 10-15 minutes to get a nice flavour.
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