Kathirikai Podi Curry (Roasted Brinjal with Spices) Recipe
Kathirikai Podi Curry, a traditional South Indian side dish, is a comforting and flavorful dish made from roasted brinjals (eggplant) spiced with a blend of aromatic ingredients. This dish, commonly prepared in Tamil Nadu homes, brings together the natural sweetness of brinjals and the bold flavors of spices. The recipe varies across households, but the combination of sambar powder with a touch of cinnamon powder is what gives this curry its distinct taste. It’s a quick, easy, and flavorful dish, perfect for a weeknight dinner. Serve it hot with steamed rice and a dollop of ghee for a satisfying meal.
Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 10, washed and cut into wedges |
| Sesame (Gingelly) Oil | 2 tablespoons |
| Mustard seeds (Rai / Kadugu) | 1 teaspoon |
| Curry leaves | 1 sprig, roughly torn |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sambar powder | 2 teaspoons |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Instructions
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Heat the oil: Start by heating 2 tablespoons of sesame (gingelly) oil in a heavy-bottomed pan over medium heat. This oil imparts a subtle nutty flavor to the curry.
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Add mustard seeds and curry leaves: Once the oil is hot, add 1 teaspoon of mustard seeds and a sprig of roughly torn curry leaves. Allow the mustard seeds to crackle and release their aroma, which enhances the overall flavor of the curry.
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Cook the brinjals: Add the cut brinjal wedges to the pan. Stir them well to coat in the oil, followed by a pinch of salt. Cover the pan and let the brinjals cook on low heat. Stir occasionally to prevent sticking and ensure they cook evenly. The brinjals should soften and become tender, which should take about 10-15 minutes.
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Add the spices: Once the brinjals are cooked, add 2 teaspoons of sambar powder, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of asafoetida (hing). Stir the spices into the brinjal mixture and sauté on low flame for another 5-10 minutes to let the flavors meld together.
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Finish and serve: Once the brinjal is completely cooked and the spices are well blended, turn off the heat. Transfer the Kathirikai Podi Curry to a serving bowl.
Serving Suggestions
Serve this flavorful Kathirikai Podi Curry hot with a bowl of steamed rice and a dollop of ghee on top. The soft brinjal and the aromatic spices pair wonderfully with the rich texture of the rice, making it an ideal side dish for any South Indian meal.
Enjoy the warmth and spice of this traditional South Indian dish, perfect for a quick and satisfying weeknight dinner!
