Kathirikai Murungakkai Poriyal | Brinjal Drumstick Thokku
Kathirikai Murungakkai Poriyal | Brinjal Drumstick Thokku (15‑Minute South Indian Curry)
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Kathirikai Murungakkai Poriyal (Brinjal Drumstick Thokku) is a flavorful South Indian semi‑dry curry made with brinjal, drumstick, onions, tomatoes, and a light tamarind base. This poriyal is packed with homestyle flavors and tastes amazing with sambar rice, rasam rice, curd rice, or even mixed directly with hot rice as a quick variety rice. With simple pantry ingredients and just 15 minutes of cooking time, this is a perfect weekday side dish and a great addition to your brinjal recipes and poriyal collection.
Can I use frozen drumsticks for this recipe? Yes — frozen drumsticks cook perfectly and save prep time.
Why add tamarind extract? It balances the flavors and enhances the thokku taste.
Can I add coconut paste? Yes — coconut, fennel, and poppy seeds ground together make the curry richer.
Why add sugar at the end? A pinch of sugar balances the spice and enhances flavor.
Can I make this without onions? Yes, but onions add sweetness and depth to the poriyal.
Can I use long purple brinjals? Any brinjal variety works; adjust cooking time based on size.
Why is my brinjal turning mushy? Overcooking or very soft brinjals can cause this; cook on medium heat.
Can I add sambar powder? Yes — it adds a different flavor profile and works well.
Can I make this in an Instant Pot? Yes — sauté the base, then pressure-cook for 1–2 minutes.
Can I skip tamarind? You can, but the curry will taste more like a regular poriyal than a thokku.
Is this recipe vegan? Yes — it uses sesame oil and plant‑based ingredients.
Can I pack this for lunch? Absolutely — it stays fresh and pairs well with rice or chapati.
Why add extra oil at the end? A teaspoon of oil enhances shine and flavor, especially in thokku‑style curries.
Kathirikai Murungakkai Poriyal | Brinjal Drumstick Thokku
Ingredients
- Brinjal - 6
- Fresh /Frozen Drumstick - 15 I used frozen
- Onion - 1/2
- Tomato - 1
- Garlic - 1 tbsp
- Ginger - 1 tsp
- Tamarind extract - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Chilli powder - 1 tsp
- Salt - as needed
- Sugar - pinch
- Oil - 1 tsp
- To temper :
- Sesame oil - 1/2 tbsp
- Mustard seeds - 1/4 tsp
- Channa dal - 1/2 tsp
- Curry leaves - few
- Hing - generous pinch
Instructions
- WITH STEP BY STEP PICTURES
- Add oil to the pan and when the oil is hot, add all the ingredients listed under “to temper”; let it splutter
- Add onion and cook for 2 minutes
- Add salt and cook till onions are translucent
- Add tomatoes, ginger and garlic; cook till tomatoes turn mushy
- Add turmeric powder and chilli powder and cook for a minute
- Add tamarind extract and mix well
- Add brinjal and drumstick; mix well
- Add 1/2 cup of water and mix well. Cover and cook for 7-8 minutes till the veggies are cooked; Stirring in between
- Sprinkle some water if required
- Add sugar and 1 tsp of oil; cook for a minute and switch off
Video
Notes
- Coconut, fennel seeds, poppy seeds can be grind into a paste and added for extra flavour
- Cooking time may vary depending on the brinjal and drumstick. sprinkle some water if required
- if you are using regulare tamarind extract add around 3 tbsp dilated + water
Ingredients :
Brinjal – 6
Fresh /Frozen Drumstick – 15 (I used frozen)
Onion – 1/2
Tomato – 1
Garlic – 1 tbsp
Ginger – 1 tsp
Tamarind extract – 1/4 tsp
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Salt – as needed
Sugar – pinch
Oil – 1 tsp
To temper :
Sesame oil – 1/2 tbsp
Mustard seeds – 1/4 tsp
Channa dal – 1/2 tsp
Curry leaves – few
Hing – generous pinch
How to make Kathirikai Murungakkai Poriyal with step by step pictures
- Add oil to the pan and when the oil is hot, add all the ingredients listed under “to temper”; let it splutter
- Add onion and cook for 2 minutes
- Add salt and cook till onions are translucent
- Add tomatoes, ginger and garlic; cook till tomatoes turn mushy
- Add turmeric powder and chilli powder and cook for a minute
- Add tamarind extract and mix well
- Add brinjal and drumstick; mix well
- Add 1/2 cup of water and mix well. Cover and cook for 7-8 minutes till the veggies are cooked; Stirring in between
- Sprinkle some water if required
- Add sugar and 1 tsp of oil; cook for a minute and switch off
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Glad to hear your Mom has caught the IG Bug and its always a great deal of happiness when they see our work and feel proud about it. Loved the recipe and I bet any south indian loves Kathrikai, I myself have a sabzi with kathrikai atleast twice a week as I cannot ever get enough of it. I loved the inclusion of drumsticks which I have never tried before.
Such a tasty curry with mix of veggies da