Kathirikkai Podi curry is a stir fry made using Brinjal (also called as aubergine or eggplant) and freshly home made spice powder. It's very tasty and easy to make. This curry can be served as an accompaniment for steamed rice and roti. The ground masala can be made once and stored in an air tight container in larger quantities and can be used whenever we make this curry to save time.
Brinjal Podi curry (Kathirikkai Podi Pota Curry) is one of my all time favourite poriyal variety. The curry powder which we prepare for Sundal is actually very good for many poriyal varieties. The curry powder is very handy and it enriches the taste of the poriyal. Many of us have the habit of making this curry powder in large quantities and use it for many different poriyal varieties. Brinjal poriyal, instead of adding usual red chilli powder or sambar powder, if you add the curry powder this poriyal will taste very good. We can serve this podi potta brinjal curry with any South Indian Main Course or we can also mix that curry with rice along with a spoon of ghee and enjoy the taste!
What type of Brinjal is well suited for this curry ?
There is no such preference of Brinjal. Any Brinjal / Aubergine / Eggplant can be used for making this recipe. However i prefer to use the tender small purple variety of brinjal.
If you like this Brinjal Podi Curry, then you can also try other recipes made using Brinjal. Some of them are listed below
Brinjal Stuffed Curry– Stuffed Brinjal Curry is one of the popular curry variety in Andhra. Tender Brinjals are washed, dried, cut and stuff with spice powder. Stuffed Brinjals are then fried in oil till they are cooked completely.
Kathirikkai Masiyal– Kathirikkai Masiyal is a tamarind based kuzhambu made using brinjal and green chili as a key ingredients. This tangy kuzhambu is a great accompaniment to Pongal, Idli and Dosa.
Brinjal Chickpeas Kuzhambu– Kathirikaai Kutta Kuzhambu is a Tanjore cuisine. This kuzhambu will be in thick consistency where the brinjal and chickpeas are cooked in tamarind water along with other spices. It tastes awesome when served with a teaspoon of gingelly oil and sutta appalam
Kathirikkai Podi Curry | Brinjal Podi Curry Recipe | Brinjal Stir Fry with Freshly Ground Masala Powder
Course: Poriyal Varieties (South Indian Curries)
Cuisine: South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
Heavy Bottomed Pan
Mixer Grinder
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 4people
Calories: 142kcal
Author: Sowmya Venkatachalam
Kathirikkai Podi curry is a stir fry made using Brinjal (also called as aubergine or eggplant) and freshly home made spice powder. It's very tasty and easy to make. This curry can be served as an accompaniment for steamed rice and roti. The ground masala can be made once and stored in an air tight container in larger quantities and can be used whenever we make this curry to save time.
1tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1tbspCoriander seeds
3nosRed Chili
¼tspFenugreek seeds
For Tempering
2tbspCooking Oil
1tspMustard seeds
1tspSplit Urad Dal
1PinchAsafoetida (Asafetida / Hing)
1sprigCurry Leaves
Instructions
Preparation
Wash and slice the brinjals and soak it water for de-colourisation till we are ready to cook.
Making of spice powder (Podi)
Heat a pan. Add the grinding ingredients (Chana Dal, Coriander Seeds, Red Chili and fenugreek seeds.
Dry roast them till the dal turns golden brown color.
Allow the roasted ingredients to cool. Take them into a mixer jar.
Grind the roasted ignredients to a coarse powder.
Let's start making the stir fry
Keep the pan in flame again. Add a teaspoon of oil and when the oil is hot, add mustard seeds, allow it to sputter. Add split urid dal and fry till the dal turns golden brown color. Then add the asafoetida and curry leaves and saute for few seconds.
Add the chopped brinjals to the pan and mix well. Add turmeric powder and salt and stir-fry in high flame for 2 minutes.
In a small bowl, take the tamarind. Add 1/4 cup of water and stir well to gt tamraind juice.
Add the tamarind juice to the pan. Give a good mix. Cover and cook the brinjals.
When the brinjal is cooked completely, add the ground spice powder and mix well. Keep the poriyal in flame for 2 minutes in low flame and then switch off the flame.
Serve this Brinjal Podi curry with any South Indian main course or mix with rice along with little ghee and enjoy the dish!
Video
Notes
I made this curry as no onion - no garlic. However you can enhance this curry with onion. Fry the onion immediately after tempering.
Do not cook the brinjal for long time otherwise it will turn mushy.
You can also add grated coconut along with masala powder for additional flavor and taste.
You can make the powder in advance and store it in air tight container.
Nutritional Info
Nutrition Facts
Kathirikkai Podi Curry | Brinjal Podi Curry Recipe | Brinjal Stir Fry with Freshly Ground Masala Powder
Amount Per Serving (1 cup)
Calories 142Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2.7g17%
Trans Fat 0.3g
Sodium 169mg7%
Potassium 162mg5%
Carbohydrates 8.2g3%
Fiber 2g8%
Sugar 2.9g3%
Protein 1.2g2%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
PREPARATION
Wash and slice the brinjals and soak it water for de-colourisation till we are ready to cook.
MAKING OF MASALA POWDER (PODI)
Heat a pan. add the grinding ingredients (Channa Dal, Coriander Seeds, Red Chili and fenugreek seeds.
Dry roast them till the dal turns golden brown color. Allow the roasted ingredients to cool. Take them into a mixer jar.
Grind the roasted ignredients to a coarse powder.
LET’S START MAKING THE STIR FRY
Keep the pan in flame again. Add a teaspoon of oil and when the oil is hot, add mustard seeds, allow it to sputter. Add split urid dal and fry till the dal turns golden brown color. Then add the asafoetida and curry leaves and saute for few seconds.
Add the chopped brinjals to the pan and mix well. Add turmeric powder and salt and stir-fry in high flame for 2 minutes.
In a small bowl, take the tamarind. Add 1/4 cup of water and stir well to get tamarind juice.
Add the tamarind juice to the pan. Give a good mix.
Cover and cook the brinjals.
When the brinjal is cooked completely, add the ground spice powder and mix well.
Keep the poriyal in flame for 2 minutes in low flame and then switch off the flame.
Serve this Brinjal Podi curry with any South Indian main course or mix with rice along with little ghee and enjoy the dish!
Hi this used to be my favorite dish as a kid. Today had a craving for it and tried out your recipe. It came out perfectly and took me back to my childhood. Thank you ????
Flavorful and tasty.. So tempting
Perfect recipe. Turned out really well. Radha. Houston.
Perfect recipe .Turned out really well. Thanks a lot.
Nice tasty recipe…..
hi ,excellent receipe. I tried . Turned out really very well.Thanks
Thank You. Glad to hear
Hi, I tried many of your recipes in your blog.. It turned out very nice yummy.. ???? thank you
Glad to hear Karthika. Thanks
What other vegetables can be used instead of brinjals? I’m allergic to brinjals…..
You can use Potato, Raw Banana, Kovakkai, Beans.. vegetables of your choice.
Well detailed instruction.. never saw a cooking blog with this much attention to details. Good job
Thank you very much ????????
Hi this used to be my favorite dish as a kid. Today had a craving for it and tried out your recipe. It came out perfectly and took me back to my childhood. Thank you ????
So glad to hear Nina ????????