Kathirikai Poondu Pirattal Recipe – South Indian Style Brinjal Stir Fry with Garlic
Kathirikai Poondu Pirattal is a delightful South Indian-style brinjal stir fry recipe infused with the rich, robust flavors of garlic and homemade roasted sambar powder. This dish hails from the Chettinad region of Tamil Nadu, renowned for its bold and aromatic cuisine. With its simple preparation, the recipe brings together a harmonious medley of textures and tastes, perfect for a hearty lunch. Pair it with steamed rice, chow chow kootu, and village-style pepper rasam for an unforgettable culinary experience.
Recipe Details
- Cuisine: Chettinad
- Course: Lunch
- Diet: Vegetarian
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Long Green Brinjal (cut into strips) | 500 grams |
| Onion (finely chopped) | 1 medium |
| Garlic (cloves, halved lengthwise) | 12 |
| Tomato (finely chopped) | 1 medium |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Sambar Powder | 1 tablespoon |
| Salt | To taste |
| Oil | 2 tablespoons |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry Leaves | 1 sprig |
| Dry Red Chilli | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2.5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Fat | 6 g |
| Sodium | 250 mg |
| Potassium | 300 mg |
Instructions
| Step | Details |
|---|---|
| 1 | Chop the brinjals vertically into long strips and immediately place them in a bowl of salted water to prevent oxidation and discoloration. |
| 2 | Heat oil in a heavy-bottomed pan over medium heat. Add mustard seeds and urad dal. Allow the mustard seeds to splutter and the dal to turn golden brown. |
| 3 | Stir in the asafoetida (hing), curry leaves, and dry red chili. Roast for a few seconds until the spices release their aroma. |
| 4 | Add the halved garlic cloves and chopped onions to the pan. Sauté until the onions turn light brown. This should take about 2-3 minutes. |
| 5 | Once the onions are browned, add the chopped tomatoes. Cook until the tomatoes soften and turn mushy, which will take about 5 minutes. |
| 6 | Drain the brinjals from the salted water and add them to the pan. Mix well and season with salt. |
| 7 | Sprinkle a little water (around 2-3 tablespoons) over the brinjals. Cover the pan with a lid and cook on low heat for about 10 minutes, stirring occasionally. |
| 8 | Once the brinjals are cooked and tender, add the turmeric powder and sambar powder. Stir well to combine and cook for another 3-4 minutes, allowing the spices to coat the brinjals thoroughly. |
| 9 | Taste and adjust the salt and seasoning as needed. Once done, remove the pan from heat and transfer the Kathirikai Poondu Pirattal to a serving bowl. |
| 10 | Serve hot with steamed rice, chow chow kootu, village-style pepper rasam, and sabudana fryums for a complete and satisfying Chettinad-inspired meal. |
Serving Suggestions
- Main Dish Pairing: Serve this aromatic stir fry as a side dish with hot steamed rice.
- Complements: Pair it with chow chow kootu or pepper rasam for an authentic Chettinad-style lunch.
- Add-Ons: Include crunchy sabudana fryums or papads for a delightful texture contrast.
This Kathirikai Poondu Pirattal recipe encapsulates the essence of Chettinad cuisine with its bold flavors and simplicity. The combination of garlic and sambar powder creates an irresistible aroma and taste, making this dish a favorite among South Indian households. Perfect for a lazy Sunday lunch or a special occasion, this brinjal stir fry is sure to impress!
