Kathirikai Podi Curry Recipe: A Tamil Nadu Delight
Kathirikai Podi Curry is a flavorful, traditional side dish from Tamil Nadu that features tender brinjals (eggplants) cooked with aromatic spices and served alongside rice, keerai sambar, and papad for a complete meal. This vegetarian dish offers a beautiful balance of flavors and is perfect for those who appreciate the simplicity and richness of South Indian cuisine. The dish is also quick to prepare, making it ideal for a busy weeknight or a weekend gathering with friends and family.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjals (eggplants) | 10, washed, and chopped |
| Sesame oil | 2 tablespoons |
| Mustard seeds (rai) | 1 teaspoon |
| Curry leaves (kadi patta) | 1 sprig, torn |
| Turmeric powder | ½ teaspoon |
| Asafoetida (hing) | ¼ teaspoon |
| Sambar powder | 2 teaspoons |
| Salt | To taste |
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Protein | 1.5 g |
| Carbohydrates | 10 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sodium | 350 mg |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Instructions
-
Heat Oil in a Pan:
Begin by heating 2 tablespoons of sesame oil in a deep pan or kadhai over medium heat. Sesame oil is preferred for its authentic flavor in South Indian cooking. -
-
Tempering the Spices:
Once the oil is hot, add 1 teaspoon of mustard seeds (rai) and allow them to crackle. This will release their full flavor. Next, add the curry leaves (kadi patta) and sauté for a few seconds, infusing the oil with their aromatic essence. -
Cook the Brinjals:
Add the chopped brinjals (eggplants) to the pan, along with salt to taste. Stir well to ensure the brinjals are evenly coated with the tempered spices. Cover the pan and let the brinjals cook until they become soft, which should take around 10-12 minutes. Stir occasionally to prevent burning. -
Add the Spices:
Once the brinjals are soft, add the sambar powder, turmeric powder, and asafoetida (hing). Mix well, and cook for another 2 minutes, allowing the spices to blend beautifully with the brinjals. -
Finishing Touch:
Once the brinjals are fully cooked and the flavors have melded together, turn off the heat. The dish should be fragrant, with the rich yellow hue from the turmeric and the depth of flavors from the spices. -
Serving:
Kathirikai Podi Curry is now ready to be served. Enjoy this flavorful curry with steamed rice, keerai sambar (spinach sambar), and crispy papad for a satisfying South Indian meal. It can also be paired with any other rice variety of your choice.
Tips:
- Brinjal Selection: Choose fresh, tender brinjals (eggplants) for the best texture and flavor. The smaller, tender ones cook more evenly and absorb the spices well.
- Spices: Adjust the quantity of sambar powder based on your spice preference. If you like it spicier, you can increase the amount slightly or add some green chilies.
- Oil: While sesame oil is commonly used for its distinctive flavor, you can substitute it with any neutral cooking oil if preferred.
Kathirikai Podi Curry is a simple yet delicious dish that showcases the essence of South Indian cuisine. It’s perfect for those who enjoy the delicate flavors of eggplant combined with the richness of Indian spices. Enjoy this dish for a warm and comforting meal that’s sure to please every palate!
