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Kathirikai Thengai Curry | Brinjal Curry | Brinjal Poriyal

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Crispy, nutty, and full of flavor — Kathirikai Thengai Curry (brinjal curry with coconut and peanuts) is a traditional South Indian side dish that pairs beautifully with rice or chapati. Known by many names such as brinjal curry, brinjal poriyal, kathirikai curry, or kathirikai poriyal, this recipe combines the earthy taste of brinjal with the richness of roasted peanuts and coconut. The touch of tamarind adds tang, while curry leaves and spices bring an authentic aroma to your kitchen.

How to cut brinjal for Kathirikai Thengai Curry?

Wash, wipe, and thinly slice brinjals into even pieces so they cook uniformly.

Should I marinate brinjal?

I mixed all the ingredients in advance, just before making poriyal. Instead of soaking in water, i mix turemic powder and keep

What makes this curry unique?

The addition of roasted peanuts and coconut gives Kathirikai Thengai Curry a nutty, creamy texture unlike regular brinjal curries.

Is this curry healthy?

Brinjal is rich in fiber and antioxidants. Using peanut oil and roasted peanuts adds protein and healthy fats, making it a wholesome dish.

Can I make this curry without tamarind?

Yes, you can substitute tamarind with lemon juice for tanginess.

What is the best way to serve Kathirikai Thengai Curry?

Serve hot with steamed rice, sambar, rasam, or chapati for a complete South Indian meal.

Oil for brinjal poriyal

I have used sesame oil, but you can use any oil of your choice.

Can I skip besan flour?

Yes, besan flour is optional, but it gives a good texture for the poriyal

Why crushed peanuts?

It is also optional, but it gives a good crunch and gives an amazing taste

Key tips for Kathirikka Curry

Always wipe and dry brinjal before cutting
Cut thin slices and immediately mix the spice powders
Avoid marinating for a long time
Use a wide pan and avoid constant stirring
Add besan flour only after the brinjal cooks toa soft press stage

Ingredients

6 brinjals

2 tbsp crushed roasted peanuts

1/4 tsp turmeric powder

1 tsp besan flour

1/2 tbsp Kashmiri chilli powder

1 tsp salt, heaped

1 cup onion

2+1/2 tbsp roasted peanut, crushed

2 tbsp coconut

Small piece of tamarind

Required salt

1 tbsp peanut oil

Curry leaves – a few

Instructions

Wash and wipe the brinjal well.
Thinly slice the brinjal and transfer it to a wide mixing bowl.
Add turmeric powder; mix well.
Add oil to the pan and heat on medium flame.

When the oil becomes hot, add curry leaves and onion; sauté for a minute.

Add the brinjal; mix well.

Add sambar powder, tamarind, and salt; mix well and cook for around 5 minutes or until brinjals turn soft.

Add besan flour; mix well and cook for 4 minutes.

Add peanuts and coconut; mix well and cook for 2 minutes or until brinjal reaches the desired texture.