• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tomato Blues logo

  • Recipes
  • Launch Your Food Blog
  • Shop
  • About
    • YouTube

Home » Recipes » Poriyal And Thoran Recipes

Kathirikai Podi Curry | Brinjal Podi Curry

Last Modified: January 18, 2021

Jump to Recipe Print Recipe

HOW TO MAKE KATHIRIKAI PODI CURRY?

Kathirikai Podi Curry- Brinjal Podi curry; South Indian style Eggplants sauteed with a freshly made spice powder

kathrikai podi curry- brinjal stir fry made with fresh spice powder served in a white shallow handled bowl placed on a blue coaster

Why you should try this Kathirikai Podi Curry?

☑ Melt in the mouth buttery soft brinjals and a nutty spice powder combined together just translates to heaven!

☑ Its an eggplant lover’s delight basically.

☑ If you make a double batch of this spice powder, you can use it with other veggies and make your own version of the South Indian style Podi Curry.

☑ And finally, if you eat this with some hot rice mashed with lemon rasam, then i assure you that you will be in a food coma

Sometimes life amazes me. Well, nothing new isn’t it? We are two souls happily living under one roof. But the amount of food that i make sometimes really makes me cringe with guilt. Take for example, the days when i decide to cook eggplants at home. Besides some tangy ennai kathrikai kuzhambu, any form of eggplants is a total no no as far as Mr.P is concerned.

Its quite obvious that i land up making two curries when i cook an eggplant curry. But the eggplant lover that i am, i cant resist experimenting with those longish purple beauties. The small ones are a real favorite. While i love the regular stir fry with eggplants, i like to roll my sleeves up and get to some real work so that i can make this absolutely divine podi curry with eggplants.

I do make podi curry with baby potatoes which again is another love story altogether. This recipe is a win win recipe of sorts. You can eat this as an accompaniment or simply mix it with some hot rice, drizzle some ghee and begin noshing. Either ways, you will love it. The freshly ground spices makes your tongue sing and you wont be surprised if the bowls are licked clean.

kathrikai podi curry- brinjal stir fry made with fresh spice powder served in a white shallow handled bowl placed on a blue coaster

kathrikai podi curry- brinjal stir fry made with fresh spice powder served in a white shallow handled bowl placed on a blue coaster
Print Recipe
No ratings yet

Kathirikai Podi Curry

Kathirikai Podi Curry- South Indian style Eggplants made with freshly ground spice powder.
Prep Time10 mins
Cook Time25 mins
Cooling time10 mins
Course: Accompaniment
Cuisine: Indian- South

Equipment

  • Blender

Ingredients

  • ¼ teaspoon Turmeric powder a pinch
  • 2 tablespoon Oil 2 tbsp
  • 1 teaspoon Mustard seeds
  • 1 sprig Curry leaves a sprig
  • ½ teaspoon Salt or to taste
  • 12 medium tender purple eggplants chopped into wedges
  • To Roast And Grind
  • 1 teaspoon Urad dal
  • 1 teaspoon Chana dal
  • 2 teaspoon Coriander seeds
  • 4 Dry red chilies
  • ¼ teaspoon Cumin seeds
  • ¼ teaspoon Pepper corns
  • ¼ teaspoon Sesame seeds
  • 1 marble size Tamarind a small marble size
  • ¾ teaspoon Salt or to taste
  • ¾ teaspoon Oil ½ tsp

Instructions

Making the spice powder

  • Heat ½ teaspoon oil and add chana dal, urad dal, tamarind, coriander seeds and dry red chilies Turn flame to medium.
  • When they begin to brown a little, add the remaining ingredients and roast till aromatic making sure the flame is medium low all the time.
  • Once done, let cool completely.
  • Add salt and grind to a powder. This should slightly coarse. Set aside.

Making Kathirikai Podi curry

  • Heat a pan with 2 tablespoon oil. Pop the mustard seeds.
  • Add curry leaves.
  • Now add turmeric and eggplant wedges and salt , give a good toss, making sure the oil coats the eggplants well.
  • Cook the mixture covered on medium flame until the eggplants are fork tender but still hold shape. This takes roughly 8 to 10 mins.
  • When done, add the ground spice mix and combine gently.
  • Cook on medium flame for 2 mins.
  • Switch off flame and serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
P.S. This post was originally published in March, 2014. This has now been updated with recipe card and fresh photos.
« Peanut Chutney – Andhra Style Palli Chutney
Ragi Dosa – Finger Millet Dosa »

Reader Interactions

Comments

  1. Marcia says

    January 10, 2019 at 6:36 am

    I am making this dish tonight, it seems that the proportions might be off for me. There is quite a variation in the size of an eggplant, I think I may have selected longer ones rhan what you use? Also , it would be good to have some indication of the time for cooking, how much stiring is required before adding the spice mix, the final stage.
    My eggplant was nowhere near done when the tamarind liquid was absorbed which only took less than 5 min.
    Yours looks very delicious! More details please for the novice 🙂

    Reply
  2. Square Invisible cut says

    April 09, 2014 at 8:03 am

    Nice post, i hope everyone will like your post..

    Reply
  3. Prash@YummilyYours says

    March 19, 2014 at 7:44 pm

    Oh my! Looks good… I can never have enough eggplant!<br />

    Reply
  4. Roshni says

    March 18, 2014 at 2:24 pm

    yummm.. perfect for a south indian lunch

    Reply
  5. Chitra Ganapathy says

    March 18, 2014 at 11:44 am

    My mom makes it similarly.its my fav 🙂

    Reply
  6. Radhika Subramanian says

    March 18, 2014 at 2:27 pm

    Podi curry looks lip smacking. I make a similar version and love to have with sambar rice.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

HELLO AND WELCOME

Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

BAKING RECIPES

  • soft cinnamon rolls from scratch baked in the air fryer oven recipes
  • freshly baked pull apart rolls filled with store bought pasta sauce in a baking tray. Spatulas, a jar of sauce and some vegan butter by the side.
  • Cheesy Garlic Herb Pull Apart Bread

EASY WEEKNIGHT DINNERS

Easy and fresh Healthyish Weeknight Dinners
Weeknight Dinner Ideas

Asian Inspired Recipes

  • A platter featuring essential Thai herbs including galangal and lemongrass
    A beginner’s guide to Thai Herbs
  • Instant pot vegan Thai noodle soup
    Vegan Thai Noodle Soup (Instant Pot)
  • vegan summer rolls served on a plate with a spicy dipping sauce and herbs
    Vegan Summer Rolls- Rice Paper Rolls
  • Spaghetti Squash Pad Thai served on a teal blue plate with a lime wedge and chopsticks
    Spaghetti Squash Pad Thai | Gluten-free

Footer

^ back to top

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Anusha Rajagopal www.tomatoblues.com

Privacy Policy