Kathirikai Pitlai Recipe – South Indian Tangy & Spicy Brinjal Curry
Kathirikai Pitlai is a flavorful and wholesome South Indian dish from Tamil Nadu, featuring the beloved brinjal (eggplant) as its star ingredient. This traditional curry is known for its unique combination of freshly roasted spices and a tangy kick from tamarind, along with the richness and protein from toor dal (split pigeon peas). Whether served as a side dish or a main, Kathirikai Pitlai offers a delightful burst of flavors that are spicy, tangy, and deeply comforting.
Course: Side Dish
Cuisine: Tamil Nadu
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 6 pieces |
| Arhar Dal (Split Toor Dal) | 1/2 cup |
| Tamarind Water | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Mustard Seeds (Rai / Kadugu) | 1 teaspoon |
| Curry Leaves, finely chopped | 5 leaves |
| Salt | To taste |
| Sesame (Gingelly) Oil | 1 teaspoon |
| For Pitlai Podi (Spice Mix) | |
| Chana Dal (Bengal Gram Dal) | 2 tablespoons |
| White Urad Dal (Split) | 1 tablespoon |
| Coriander (Dhania) Seeds | 3 tablespoons |
| Whole Black Peppercorns | 1 teaspoon |
| Dry Red Chillies | 3 pieces (adjust to taste) |
| Fresh Coconut, grated | 1/4 cup |
| Asafoetida (Hing) | 1/2 teaspoon |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Instructions
1. Preparing the Pitlai Podi (Spice Mix)
To make the Pitlai Podi, we start by dry roasting the spices individually. Follow the order of ingredients below to ensure each spice is roasted evenly:
- Chana dal (Bengal gram dal) – Roast until it turns golden brown.
- Urad dal (split white gram dal) – Lightly roast until it begins to brown.
- Coriander seeds – Roast until fragrant and slightly toasted.
- Black peppercorns – Add to the pan and roast briefly.
- Dry red chillies – Roast these for a few seconds until they darken slightly.
- Fresh coconut – Grate fresh coconut and dry roast it for a minute, just until it releases its aroma.
- Asafoetida (Hing) – Add this towards the end and roast for a few seconds.
Once all the ingredients are roasted to a perfect golden-brown shade, allow the mixture to cool completely.
2. Grinding the Pitlai Podi
After the roasted ingredients have cooled down, transfer them into a mixer grinder. Grind the mixture into a coarse powder. This spice mix, or “Pitlai Podi,” should have a slightly granular texture, not a fine powder, to maintain its authentic texture and flavor.
3. Preparing the Kathirikai (Brinjal)
- Cut the brinjal (eggplant) into small, bite-sized pieces. If you are using large brinjals, ensure to chop them into 1-inch cubes.
- Soak the brinjal pieces in water for a few minutes to prevent browning.
4. Cooking the Curry
- In a large pot, heat sesame oil (gingelly oil) over medium heat.
- Add the mustard seeds and let them splutter, releasing their aroma.
- Add the curry leaves and sauté them for a minute to bring out their fragrance.
- Add the soaked brinjal pieces to the pot and stir to coat them in the flavorful oil and spices.
- Toss the brinjal pieces for 5–7 minutes until they begin to soften and brown slightly.
5. Adding the Lentils
- In a separate pot, cook the toor dal (arhar dal) with enough water until soft. You can use a pressure cooker for faster cooking, or cook it in an open pot for about 20 minutes until the dal is tender.
- Once cooked, add the dal to the brinjal mixture and mix well.
6. Adding Tamarind and Spices
- Add tamarind water to the pot, stirring to combine. Let it simmer for about 10–12 minutes, allowing the flavors to meld together.
- Stir in turmeric powder, salt to taste, and Pitlai Podi (spice mix).
- Let the curry simmer for an additional 10–15 minutes to allow the spices to infuse the dish.
7. Final Touches
Once the curry reaches a thick, saucy consistency, remove it from the heat. Kathirikai Pitlai is traditionally served hot with steamed rice or chapati.
Serving Suggestions
Kathirikai Pitlai is best enjoyed with a bowl of steaming rice or soft roti. You can pair it with a cooling yogurt-based side dish or a simple salad to balance out the flavors. This curry also makes an excellent accompaniment to sambar rice or a variety of South Indian tiffin dishes.
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 7 g |
| Carbohydrates | 18 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sodium | 250 mg |
| Potassium | 400 mg |
| Vitamin C | 15 mg |
| Calcium | 45 mg |
Note: Nutritional values are approximate and may vary depending on ingredient brands and portion sizes.
Tips and Variations
- Adjust the spice level: You can control the heat by adjusting the number of dry red chillies in the Pitlai Podi. For a milder flavor, reduce the number of chillies or remove the seeds.
- Coconut: Fresh coconut adds richness to the curry, but if unavailable, you can substitute it with desiccated coconut or coconut milk for a smoother texture.
- Vegetable variations: While brinjal (eggplant) is the star of this recipe, you can also make this curry with other vegetables like bottle gourd, pumpkin, or even okra for a slight variation in taste.
Kathirikai Pitlai is a quintessential South Indian recipe, bursting with the flavors of roasted spices, earthy lentils, and tangy tamarind. This comforting, aromatic curry brings a perfect balance of flavors and makes an excellent addition to any meal. Whether you’re a seasoned cook or a beginner, this dish is sure to delight your taste buds with every bite.
