Kathirikkai Urulai Kosamalli Recipe – Chettinad Style Brinjal and Potato Curry
Kathirikkai Urulai Kosamalli, a signature dish from the Chettinad region of Tamil Nadu, is a delightful combination of tender brinjal (eggplant) and potatoes. With minimal spices and a rich, comforting texture, this curry is light yet flavorful, making it the perfect accompaniment for hot idiyappam (string hoppers), idli, or dosa. This versatile dish is ideal for a relaxed weekend breakfast or a satisfying lunch, and the tamarind adds a subtle tang, bringing balance to the dish.
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan/Eggplant) | 4, quartered |
| Potatoes (Aloo) | 2, peeled and quartered |
| Shallots | 15, finely chopped |
| Tomatoes | 2, finely chopped |
| Green Chillies | 4, finely chopped |
| Oil | 2 teaspoons |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Tamarind Pulp | 1 tablespoon |
| Curry Leaves | 1 sprig |
| Coriander (Dhania) Leaves | Few sprigs, finely chopped |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Serves: 3-4 people
Instructions:
-
Pressure Cook the Vegetables:
Begin by pressure cooking the brinjals (eggplants) and potatoes in a pressure cooker. Cook for about two whistles and then reduce the heat. Let the pressure simmer for another 3 to 4 minutes. Once done, turn off the heat and allow the pressure to release. -
Mash the Vegetables:
Open the cooker and mash the brinjals and potatoes together to a smooth, pulpy consistency. Set aside to cool slightly. -
Prepare the Tempering:
In a large wok or pan, heat 2 teaspoons of oil over medium flame. Add the mustard seeds and let them crackle. Once the mustard seeds begin to splutter, add the curry leaves and sauté for a few seconds to release their fragrance. -
Sauté the Aromatics:
Add the finely chopped shallots to the pan and sauté until they turn soft and translucent. Next, add the chopped tomatoes and cook until they become soft and mushy. Stir in the finely chopped green chilies and red chili powder, cooking for about 5 minutes to allow the flavors to blend. -
Combine and Simmer:
Add the mashed brinjal and potato mixture to the pan, followed by ½ cup of water to achieve a thick, gravy-like consistency. Stir everything together. Season with salt, then add the tamarind pulp, allowing it to blend into the dish. Bring the curry to a gentle boil, allowing it to cook for another 3 to 4 minutes. -
Final Touches:
Check the seasoning and adjust salt or spices to taste. Stir in the finely chopped coriander leaves for a burst of freshness just before turning off the heat. -
Serve:
Kathirikkai Urulai Kosamalli is best enjoyed with idiyappam (string hoppers), idli, or dosa. The combination of this flavorful curry with soft, steamed dishes makes for a wholesome and satisfying meal, perfect for a leisurely weekend breakfast or lunch.
Tips:
- You can adjust the number of green chilies and red chili powder based on your heat preference.
- If you don’t have idiyappam, the curry also pairs beautifully with plain rice or any flatbread.
- For an extra touch, garnish with fried curry leaves or cashews for a crunchy contrast.
Enjoy the rich, comforting flavors of this Chettinad-style brinjal and potato curry, and savor it with your favorite traditional sides for a delightful experience.
