Kathirikai podi curry / Egg plant sabzi / Aubergine curry / Vanakaya curry/ Dry curry / Brinjal curry recipes with detailed step by step photos. Kathirikai podi curry is a famous dry curry recipe from Tamilnadu cuisine. You can prepare it in less than 30 minutes all together. And it is a tasty and delicious spicy sabzi that goes well with dal rice, curd rice and rasam rice. This is made with freshly ground spices.
There are different varieties of brinjals available you get the long purple brinjal, purple cluster and small varieties. I had shared baigan ka bharta recipe in this blog using the long purple brinjal. I used the small brinjal for this recipe. This is my husband’s favorite so make it once in a while.
Freshly Ground spices makes the dish flavorful. We make this spice mix with coriander seeds, chana dal, urad dal, red chili and coconut. This spice mix or podi is versatile and you can use it for any veggies like potato, okra and ennai kathirikai. You can make this spice ahead and store it in a airtight container. skip coconut if storing the spice for long time
Kathirikai podi curry
Ingredients
- 2 tsp Coriander seeds
- 1 tsp Chana dal / kadalai paruppu
- 1 tsp Urad dal
- 3-4 Red chili
- 2 tbsp Coconut
- 1/4 tsp Hing
To make Brinjal
- 1 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Jeera / Cumin
- 5-6 Kathirikai/ Brinjal / Egg plant / aubergine
- Salt
Instructions
To make Ground spice mix
- Heat a pan and dry roast Coriander seeds, Chana dal / kadalai paruppu/ Urad dal and Red chili till it turns aromatic
- Then add shredded coconut and roast it for 3-4 minutes and switch of the flame
- Once the mixture cool downs add it to blending jar and blend it to coarse powder
To make Kathirikai Podi curry
- Wash and cut the brinjal lenthwise and soak in water to avoid the color change.
- Heat a pan with some oil and add mustard seeds and Jeera / cumin and let it splutter
- Now add the Chopped Kathirikai / Brinjal / egg plant and salt and saute it for 2-3 minutes or till it is half cooked
- Now add the freshly ground spice mix and mix it well with the kathirikai / brinjal/ egg plant and cover and cook until done
- Brinjal shrinks in its size when it is completely cooked.
- Serve it hot with curd rice, rasam rice
Notes
Please visit all my other side dish recipes in my blog.