Kathirikai Poondu Pirattal Recipe
Introduction
Kathirikai Poondu Pirattal is a delectable Chettinad dish that celebrates the rich flavors of eggplant and garlic. This vegetarian recipe is not only easy to prepare but also brings a burst of South Indian spices to your lunch table. Perfectly paired with rice and lentil sambar, this dish will delight your taste buds and add a touch of authentic Indian cuisine to your meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Eggplant) | 500 g, cut into long pieces |
| Onion | 1, finely chopped |
| Garlic | 12 cloves |
| Tomato | 1, finely chopped |
| Turmeric Powder | 1/2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Gram Lentils (Chana Dal) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | 1 sprig |
| Dry Red Chili | 1, whole |
| Oil | 2 tablespoons |
| Salt | To taste |
| Coriander Seeds | 1 tablespoon |
| Cumin Seeds | 1 teaspoon |
| Fennel Seeds | 1 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Dry Red Chilies | 4, whole |
Preparation Time
| Duration | Time |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4 servings |
Instructions
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Soaking Brinjals: Begin by filling a bowl with water and adding a generous amount of salt. Cut the brinjals into long pieces and soak them in the salted water to prevent discoloration and bitterness.
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Preparing Spice Mix: In a pan, add the coriander seeds, cumin seeds, fennel seeds, black pepper powder, dry red chili, and curry leaves. Dry roast these spices over low heat for about 2 minutes until they release their aromatic oils. Allow them to cool slightly, then grind into a fine powder. Set aside.
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Tempering Spices: Heat oil in a pan over medium heat. Once hot, add cumin seeds and gram lentils. Sauté for about 10 seconds until fragrant.
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Adding Aromatics: Next, add the curry leaves and dry red chili to the pan and continue to sauté for another 10 seconds. Add the chopped garlic and sauté until it turns golden brown.
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Cooking Onions and Tomatoes: Add the finely chopped onions to the pan and cook until they are soft and translucent. Follow this with the chopped tomato, cooking until it becomes mushy.
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Cooking Brinjals: Drain the soaked brinjals and add them to the mixture in the pan. Sprinkle in the turmeric powder and salt, then stir well to combine. Add a splash of water, cover the pan, and allow the brinjals to cook for approximately 10 minutes or until they are tender.
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Final Touches: Once the brinjals are cooked through, add the ground spice mixture to the pan. Stir to incorporate everything and cook for an additional 3-4 minutes to let the flavors meld together.
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Serving: Once done, remove the pan from heat and serve the delicious Kathirikai Poondu Pirattal hot, alongside steamed rice and flavorful keerai sambar for a complete meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 kcal |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 7 g |
| Fat | 8 g |
Conclusion
This Kathirikai Poondu Pirattal recipe encapsulates the essence of Chettinad cuisine with its vibrant flavors and comforting ingredients. It is a dish that not only nourishes the body but also warms the soul, making it an excellent addition to any vegetarian lunch spread. Whether you’re cooking for yourself or hosting a gathering, this recipe is sure to impress and satisfy. Enjoy your culinary journey with this delightful preparation!
