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.

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