Jun 23, 2013

Kathrikai Podi Potta Karamedhu/Brinjal Fry south Indian Method

This is one of the typical south Indian Brahmin side dishes which is being carried on for generations.
It's easy, simple and tasty too.. Caution: Those who are allergic to Brinjal kindly avoid.

1/2 Kg - Brinjal / Kathrikai / Beigan
1 tbs    -  Broken urad dal / Odacha ullatham paruppu
1 tbs    - Mustard
2 arc    - Curry leaves
2 tbs    - Oil
1 tbs    - Turmeric powder
1 tbs    - Kashmiri chilly powder
1/4 tbs - Asafatida
1         - Dry red chilly
 Salt to taste

To make curry powder/podi
4tbs        - Kadala parupu/Channa dal
2 tbs       - Dry coriander seeds
1/2 tbs    - Dry pepper cons
2             - Dry red chilly
1/4 tbs    - Asafatida/Perungayam/Hing


  1. Dry roast the ingredients mentioned for making powder for the curry.
  2. Cool them and grind them into dry powder. Can be used for all the vegetable curries.
  3. Can be stored for minimum 6-8 weeks in an air tight container. 
  4. It can also be roasted in oil to add a zing. You can also add curry leaves for aroma.

  1. Clean the brinjal and cut them into small square pieces.
  2. Here, i have used green brinjal. You can use any variety which you find in the market.
  3. Add oil heat it. Add urad dal,mustard seeds. Once it splutters add in asafatida, curry leaves and dry red chilly.
  4. Now, add in the brinjal. To it add the turmeric powder,kashmiri red chilly powder,salt.
  5. Saute them until the brinjals turn soft and the oil leaves edges.
  6. Add in 2 tbs of the powder made on the top of the brinjal.
  7. Mix them well and saute for 3 mins.
Serve hot with rasam rice/sambhar rice or even with chappathi.

Jun 12, 2013

Manathakali Kerrai Perattal

Manathakali or Black Nightshade Spinach. It is one of the ancient medicinal spinach. They are more prevalent down south of India. Especially in Tamilnadu. Simple dish with no extra effort but to pluck the leaves wash them and chop. First few recipes which i learnt from my mom. She still insists in having this spinach when we have mouth ulcers.

2 Bunches - Manathakali Keerai
100 gm     - Grated fresh coconut
1 to 2       - Dry red chilly
1 tbs        - Mustard seeds
1/4 tbs     - Asafatida
1/2 tbs     - Turmeric powder
50 gm     - Toor dal
500 ml    - Water
2 tbs       - Oil
Salt to taste
secret ingredient jaggery or sugar

1. Always wash the spinach before chopping them.
2. Wash well and pluck the leaves and keep aside.
3. Chop them finely.
4. Meanwhile, boil the toor dal. Try keeping them whole instead of getting mashed.
5. In a pan add in oil. Once oil gets heated up add in the asafatida,mustard,dry red chilly and temper them.
6. Now add in the spinach and slowly mix them along with mustard.
7. Add in 200 ml of water and allow it to boil by adding salt.
8. Allow it to dry. Stir occasionally.
9. Now add in the jaggery and boiled dal.
10. Saute them well until the moist fades down.
11. At the end add in the grated coconut and mix well.
Serve hot with rice, chappati.
It is a bitter spinach that is the reason we are adding jagger or sugar.