Kathirikai Podi Curry Recipe
Kathirikai Podi Curry is a beloved and aromatic side dish from Tamil Nadu, featuring the earthy flavors of brinjal (eggplant) combined with a fragrant blend of spices, including sambar powder and a hint of cinnamon. This simple, yet flavorful dish is a perfect accompaniment to your everyday meal or a delightful addition to your lunch box. The subtle heat from the sambar powder and the savory taste of mustard seeds and curry leaves make it a true comfort food that pairs wonderfully with rice, sambar, and crispy papad.
Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Eggplant) | 10, washed and chopped |
| Sesame oil | 2 tbsp |
| Mustard seeds | 1 tsp |
| Curry leaves | 1 sprig, broken |
| Turmeric powder | 1/2 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Sambar powder | 2 tsp |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Instructions
-
Prepare the Spices:
Heat 2 tablespoons of sesame oil in a large pan over medium heat. -
-
Tempering:
Once the oil is hot, add 1 teaspoon of mustard seeds and allow them to crackle. This step will release the aromatic flavors of the mustard seeds. Add the broken curry leaves to the pan and stir for a few seconds until they release their fragrance. -
Cooking Brinjal:
Add the chopped brinjal pieces to the pan along with salt to taste. Stir well to combine, ensuring that the brinjal is evenly coated with the oil and spices. Cover the pan and allow the brinjal to cook for about 15-20 minutes, stirring occasionally, until the brinjal becomes soft and tender. -
Adding the Spices:
Once the brinjal is tender, add the turmeric powder, asafoetida (hing), and sambar powder to the pan. Mix well to ensure the spices are evenly distributed and cook for an additional 2 minutes. The mixture should begin to thicken slightly as the spices infuse into the brinjal. -
Finishing Up:
After the spices have cooked and the brinjal is well-coated and soft, remove the pan from the heat. Taste and adjust the salt if necessary. -
Serve and Enjoy:
Serve this delicious Kathirikai Podi Curry hot, paired with Keerai Sambar, steamed rice, and crispy papad for a fulfilling and authentic South Indian meal.
Tips:
- For extra flavor, you can also add a pinch of cinnamon powder along with the sambar powder.
- Adjust the consistency of the curry by adding a little water if you prefer a slightly gravy-like texture.
This Kathirikai Podi Curry brings the best of South Indian home-style cooking to your kitchen, offering a balance of spices that will elevate your meal to new heights!
