Kathirikai Podi Curry is a traditional South Indian dish that showcases the rich culinary heritage of the region. This flavorful curry features tender eggplant (brinjal) cooked in a fragrant spice blend, known as “podi,” which is a hallmark of Tamil cuisine.
THE MAGIC OF PODI
The Podi, a carefully crafted mixture of roasted spices, adds depth and warmth to the dish. Typically made with coriander seeds, fenugreek seeds, red chillies, dry coconut powder and bengal gram dal, the podi is dry-roasted to bring out the aromatic oils and then ground into a fine powder. This spice blend is the backbone of the curry, infusing it with a complex, slightly sweet and spicy flavor profile.
THE EGG PLANT
The star of the dish is the eggplant, which is cooked to perfection in a mixture of oil, mustard seeds, urad dal and hing. The eggplant is tender and creamy, absorbing the flavors of the spices and podi beautifully.
A VERSATILE DISH
Kathirikai Podi curry is an incredibly versatile dish that can be enjoyed with a variety of staples, such as rice, idli, dosa or even as a side dish. Its rich, comforting flavors make it a perfect accompaniment to any meal.
CULTURAL SIGNIFICANCE
In Tamil Nadu, Kathirikai Podi Curry is often served during special occasions and festivals, showcasing the regions love for bold flavors and spices. The dish is also a testament to the resourcefulness and creativity of South Indian cuisine, where simple ingredients are transformed into something truly remarkable.
A DELICIOUS EXPERIENCE
When you take a bite of Kathirikai Podi Curry, the initial crunch of the spices gives way to the tender eggplant, and the flavors meld together in perfect harmony. The aroma of roasted spices wafts up, transporting you to the sun-kissed fields of Tamil Nadu. This dish is a true celebration of South Indian cuisine’s rich flavors and traditions.
This iyengar kathirikkai karamadhu is often made as a part of ‘satvik’ lunch, where no onion and no garlic are added to the meal preparation.
A blend of whole spices if first roasted and ground to a coarse powder. Then the kathirikai or brinjal are cut into segments or wedges and cooked till soft, to which the ground spice powder is added and roasted well.
There is no such preference to Brinjal. Any Brinjal / Aubergine / Eggplant can be used for making this recipe. However I prefer to use the tender small purple variety of brinjal.
Kathirikkai Podi Curry is very tasty and easy to make. This curry can be served as an accompaniment for steamed rice and roti. The ground masala can be made once and stored in an air tight container in larger quantities and can be used whenever we make this curry to save time. We can use this curry powder to any South Indian Main meal or we can also mix this curry with hot steamed rice with a spoon of ghee and enjoy the taste!
This curry powder is very handy and it enriches the taste of all the poriyal or sundal varieties. Instead of adding usual red chilli powder or sambar powder, if you add this curry powder all the poriyals will be taste good. Follow my step by step photo recipe to prepare Kathirikkai Podi curry. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
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BRINJAL PODI CURRY STEP BY STEP PHOTO RECIPE
in a dry pan, add coriander seeds, bengal gram dal, fenugreek seeds, red chilli and dry coconut powder
dry roast in low flame until you get nice aroma, set aside to cool down to room temperature for 10 minutes
transfer into small mixer jar
grind to a fine powder and set aside
wash and slice the brinjals lengthwise
soak in water until ready to cook to avoid discoloration
heat oil in a pan, temper with mustard seeds, urad dal, hing and curry leaves
add sliced brinjals, turmeric powder and salt
mix well with the tempered ingredients and continue to saute in oil for 2-3 minutes
reduce the flame to low medium and cover with a lid and steam the brinjals for 5 minutes
now brinjals are cooked well also, it should stay in firm stage
add dry roasted ground spice powder
continue to stir fry over medium heat until well combined
continue to cook for 2-3 minutes or until the curry lightly dry and attains a deep golden brown shade
serve hot with steamed rice or chapathi
SPINACH COLLECTIONS
- spinach soup
- spinach pakoda
- spinach paratha
- palak paneer
- spinach biryani
- potato spinach gravy
- potato spinach paratha
- Spinach masiyal
- Spinach corn rice
- Spinach poriyal
- Hara Bhara Kabab
- Lasooni palak khichdi
Kathirikkai Podi Curry Recipe | How to Make Brinjal Podi Curry
Course: Lunch, Sidedish4
servings10
minutes20
minutes30
minutesIngredients
- DRY ROAST AND GRIND
5 red chilli
1.5 tbsp coriander seeds
1.5 tbsp bengal gram dal
1/4 tsp fenugreek seeds
1.5 tbsp dry coconut powder
- SAUTE AND COOK
3 tbsp sesame oil
1 tsp mustard seeds
1 tsp urad dal
1/4 tsp hing
1 spring curry leaves
500g brinjal – thinly sliced like wedges
1/4 tsp turmeric powder
salt – to taste
Directions
- wash and slice the brinjals lengthwise. soak in water until ready to cook to avoid discoloration
- heat a pan and start by dry roasting coriander seeds followed by bengal gram dal as they take longer to brown compared to other ingredients
- once it starts to turn lightly golden add fenugreek seeds and dry red chillies. finally add dry coconut powder and roast.
- roast until it turns golden brown in color or when the spices start to release its aroma
- turn off the heat and let this cool completely
- transfer to a mixer jar and grind to a slight coarse powder
- set this aside or store in an air tight container for further use
- now heat oil in a pan and temper with mustard seeds, urad dal, asafoetida and curry leaves
- once the mustard seeds crackles, add the sliced brinjal slices ( strain all the water before adding the brinjal to the pan)
- stir fry and saute over medium flame adding turmeric powder and salt, the brinjal needs to be fried in that oil for 2-3 minutes
- reduce the flame to low medium and cover with a lid and steam the brinjals for 5 minutes
- once the brinjal pieces are cooked through to soft but firm stage add the dry roasted ground spice powder
- continue to stir fry over medium flame until well combined
- cook for few minutes or until the curry lightly dry and attains a deep golden brown shade
- garnish with few curry leaves and turn off the heat
- serve with hot steamed rice with a tsp of ghee or sesame oil
- Enjoy!
Notes
- adjust red chillies according to your taste
- for this recipe, no need to add onion or garlic
- you can make the spice powder in advance and store it in air tight container
- use any brinjal variety
- you can also add grated coconut along with masala powder for additional flavor and taste
SPINACH RECIPES