Kathirikai podi curry | brinjal podi curry | podi curry recipe | brinjal stir fry with curry powder | south Indian poriyal recipe | how to make brinjal podi curry | eggplant curry with freshly ground spice powder | brinjal curry | brinjal poriyal | podi curry recipe with homemade podi | podi kathirikai | vankaya podi koora | eggplant poriyal with step by step pictures and video recipe. Check out the brinjal podi curry. If you like the video pls SUBSCRIBE to my channel.
Kathirikai podi curry | brinjal podi curry | podi curry recipe | brinjal stir fry with curry powder | south Indian poriyal recipe | how to make brinjal podi curry | eggplant curry with freshly ground spice powder | brinjal curry | brinjal poriyal | podi curry recipe with homemade podi | podi kathirikai | vankaya podi koora | eggplant poriyal is quick and tasty beginner-friendly south Indian poriyal variety. Vegan Indian curry goes well with rice and roti.
Podi curry
When it comes to south Indian style poriyal varieties next to coconut-based poriyal, side dish with freshly ground spice powder is my favorite. Be it a variety of rice or with rice accompaniment like kuzhambu, rasam, etc, podi curry tastes best. Make-ahead podi variety comes handy for quick curry | poriyal variety
Homemade curry powder
Homemade curry powder stays good for weeks and it enhances the flavor of dry south Indian style curry. If you are going to make small batch of curry powder you can add little oil for roasting the spice mix but for longer shelf life skip the oil. The extra spice powder can be used for Capsicum rice, Kathirikai sadam, Vazhakkai Poriyal, etc.
What should be the texture of the podi?
In our home, we generally prefer slightly coarse ground homemade podi as it gives a nice texture to the podi. You can ground the curry powder-fine or course according to your preference.
Can I add coconut to the curry powder?
Yes, you can add coconut while preparing the podi, make sure you roast coconut well for a nice flavor. I sometimes like using my thengai podi for kathirikai podi curry. You can also use 1 tablespoon urad dal and 1 tablespoon of channa dal instead of 2 tablespoon of channa dal
Kathirikai podi curry
I am a big of brinjal and TMF has many Brinjal-based recipes . To make a perfect brinjal podi curry never add water while cooking brinjal also avoid closing and cooking brinjal.
Why tamarind paste for Kathirikai podi curry
Tamarind paste gives nice flavor to the podi curry but it is optional. you can skip according to your taste.
Can I soak chopped brinjal in water and make podi curry
Yes if you cut brinjal way before cooking soak them in water to prevent brinjal from turning brown but while cooking makes sure you add just brinjal without water. Water might turn brinjal mushy. I prefer cutting and making the kathirikai podi curry immediately, skipping the soaking.
Wide pan for brinjal podi curry
For the perfect curry texture, I recommend wide pan so that brings doesn't overlap and cooks evenly.
Should I saute brinjal continuously?
No, sauteeing brinjal continuously will result in mushy brinjal. Always cook on low- medium flame on a wide pan. Cooking time may slightly vary based on the quantity/ the way you sliced brinjal but it hardly takes 4-5 minutes for brinjals to cook.
Can I add podi right after brinjal is cooked?
Yes, if you are running late you can add podi right after brinjals are cooked but personally I love the texture of podi curry when I add homemade curry powder to cool brinjal.
Why sesame oil for kathirikai podi curry?
Sesame oil and tamarind goes well for brinjal based dishes but you can use any cooking oil of your choice.
Brinjal recipes in TMF
Ingredients
- 7 brinjal chopped
- 2 tablespoon Channa dal
- 2 tablespoon coriander seeds
- 4 red Chilli
- 1 teaspoon peanut
- 1 tablespoon + 1/2 tablespoon sesame oil
- 1/4 teaspoon tamarind paste
- 1/4 teaspoon turmeric powder
- Required Salt
- Few Curry leaves
Instructions
- Dry roast channa dal, coriander seeds, red chilli, and peanuts till they turn aromatic and golden brown
- Turn off the stove and transfer them to a plate and let them cool
- After the mixture turns cool grind into a slightly coarse powder
- Add 1 tablespoon of oil to the pan and saute the brinjal with turmeric powder, salt, tamarind paste and Gently sauté in between
- cook for 4-5 minutes or until the brinjal is done. Keep the cooked brinjal aside. Let the Brinjal comes to room temperature
- After the cooked Brinjals are cool, add 2 tablespoon of ground spice powder, curry leaves, and remaining oil
- furthermore cook for 3-4 minutes or till the brinjals turn to described texture in low flame and turn off the stove
Video
Ingredients
7 brinjal chopped
2 tablespoon Channa dal
2 tablespoon coriander seeds
4 red Chilli
1 teaspoon peanut
1 tablespoon + 1/2 tablespoon sesame oil
1/4 teaspoon tamarind paste
1/4 teaspoon turmeric powder
Required Salt
Few Curry leaves
How to make kathirikai podi curry with step by step pictures
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Dry roast channa dal, coriander seeds, red chilli, and peanuts till they turn aromatic and golden brown
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Turn off the stove and transfer them to a plate and let them cool
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After the mixture turns cool grind into a slightly coarse powder
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Add 1 tablespoon of oil to the pan and saute the brinjal with turmeric powder, salt, tamarind paste and Gently sauté in between
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cook for 4-5 minutes or until the brinjal is done. Keep the cooked brinjal aside. Let the Brinjal comes to room temperature
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After the cooked Brinjals are cool, add 2 tablespoon of ground spice powder, curry leaves, and remaining oil
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furthermore cook for 3-4 minutes or till the brinjals turn to described texture in low flame and turn off the stove
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