Kathirikai podi curry | brinjal podi curry | podi curry recipe | brinjal stir fry with curry powder | south Indian poriyal recipe | how to make brinjal podi curry | eggplant curry with freshly ground spice powder | brinjal curry | brinjal poriyal | podi curry recipe with homemade podi | podi kathirikai | vankaya podi koora | eggplant poriyal is quick and tasty beginner-friendly south Indian poriyal variety. Vegan Indian curry goes well with rice and roti.

Podi curry

When it comes to south Indian style poriyal varieties next to coconut-based poriyal, side dish  with freshly ground spice powder is my favorite. Be it a variety of rice or with rice accompaniment like kuzhambu, rasam, etc, podi curry tastes best. Make-ahead podi variety comes handy for quick curry | poriyal variety

Homemade curry powder

Homemade curry powder stays good for weeks and it enhances the flavor of dry south Indian style curry. If you are going to make small batch of curry powder you can add little oil for roasting  the spice mix but for longer shelf life skip the oil. The extra spice powder can be used for Capsicum rice, Kathirikai sadam, Vazhakkai Poriyal, etc.

What should be the texture of the podi?

In our home, we generally prefer slightly coarse ground homemade podi as it gives a nice texture to the podi. You can ground the curry powder-fine or course according to your preference.

Can I add coconut to the curry powder?

Yes, you can add coconut while preparing the podi, make sure you roast coconut well for a nice flavor. I sometimes like using my thengai podi for kathirikai podi curry. You can also use 1 tablespoon urad dal and 1 tablespoon of channa dal instead of 2 tablespoon of channa dal

Kathirikai podi curry 

 I am a big of brinjal and TMF has many Brinjal-based recipes . To make a perfect brinjal podi curry never add water while cooking brinjal also avoid closing and cooking brinjal. 

Why tamarind paste for Kathirikai podi curry 

Tamarind paste gives nice flavor to the podi curry but it is optional. you can skip according to your taste.

Can I soak chopped brinjal in water and make podi curry  

Yes if you cut brinjal way before cooking soak them in water to prevent brinjal from turning brown but while cooking makes sure you add just brinjal without water. Water might turn brinjal mushy. I prefer cutting and making the kathirikai podi curry immediately, skipping the soaking.

Wide pan for brinjal podi curry 

For the perfect curry texture, I recommend wide pan so that brings doesn’t overlap and cooks evenly. 

Should I saute brinjal continuously?

No, sauteeing brinjal continuously will result in mushy brinjal. Always cook on low- medium flame on a wide pan. Cooking time may slightly vary based on the quantity/ the way you sliced brinjal but it hardly takes 4-5 minutes for brinjals to cook.

Can I add podi right after brinjal is cooked?

Yes, if you are running late you can add podi right after brinjals are cooked but personally I love the texture of podi curry when I add homemade curry powder to cool brinjal. 

Why sesame oil for kathirikai podi curry?

Sesame oil and tamarind goes well for brinjal based dishes but you can use any cooking oil of your choice.

Brinjal recipes in TMF

Podi recipes in TMF Poriyal recipes in TMF Varuval recipes in TMF

Ingredients

7 brinjal chopped 2 tablespoon Channa dal 2 tablespoon coriander seeds 4 red Chilli 1 teaspoon peanut 1 tablespoon + 1/2 tablespoon sesame oil 1/4 teaspoon tamarind paste 1/4 teaspoon turmeric powder Required Salt Few Curry leaves

How to make kathirikai podi curry with step by step pictures

Dry roast channa dal, coriander seeds, red chilli, and peanuts till they turn aromatic and  golden brown

Turn  off the stove and transfer them to a  plate  and let them cool After the mixture turns cool grind into a slightly coarse powder

Add 1 tablespoon of oil to the pan and saute the brinjal with turmeric powder, salt, tamarind paste and   Gently  sauté in between

cook for 4-5 minutes or until the brinjal is done. Keep the cooked brinjal aside. Let the Brinjal comes to room temperature

After the cooked Brinjals are  cool,  add 2 tablespoon of ground spice powder, curry leaves, and remaining oil

furthermore cook for 3-4 minutes or till the brinjals turn to described texture  in low flame and turn  off the stove

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