Go Back
Print
Equipment
Instruction Images
Notes
–
+
servings
Smaller
Normal
Larger
Chettinad kathrikkai podi varuval.
Kathrikka podi varuval is a unique brinjal fry recipe made with a variegated small variety of brinjal and delicious varuval masala podi recipe. Here are both the recipes that you can use to create an easy south Indian meal.
Print Recipe
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
sidedish, Soups and salad
Cuisine
diabetic friendly, gluten free, Indian, One pot, Summer, tamilnadu, Vegan, Vegetarian, Winter
Servings
4
people
Equipment
1 Cutting board
1 Knife
1 frying pan
Ingredients
1x
2x
3x
vegetables and essentials
8
small
eggplant
round or long ones
salt to taste
1/4
tsp
turmeric powder
for the spice mix
3
tbsp
Channa Dal
bengal gram dal
1/4
tsp
turmeric powder
2-3
slithers
tamarind
1
tbsp
peanut
1
tbsp
coriander seeds
2
tsp
sesame seeds
black
5
dry red chillies
5
Black pepper
10
curry leaves
1/4
cup
coconut
grated
for tempering
4
tbsp
cooking oil
1/2
tsp
mustard seeds
1
tsp
Urad Dal
black gram dal
1
tsp
Channa Dal
bengal gram dal
10
curry leaves
Instructions
To make the spice mix
In a flat pan, dry roast the dals for the spice mix. roast till golden brown and set aside on a plate to cool.
On top of the roasted dals, add the turmeric and the tamarind slithers.
In the same pan add the peanuts and roast them till crisp, add to the dal mix.
Roast the grated coconuts on a gentle flame till aromatic and golden brown and add to the dal mix.
Follow the dry roast with coriander, dry red chillies,curry leaves, sesame seeds and black pepper.
Allow all the spice mix to cool and then powder it to a fine texture.
To make the roast.
Wash and slice the eggplants ad long thin wedges.
In a pan add oil and as it warms add mustard seeds, urad dal and channa dal.
When the mustard splutters and the dals turn golden, add crushed curry leaves.
Now add the eggplant wedges and saute well.
Once the eggplants are seared sprinkle a bit of salt and turmeric powder and set on a low heat to roast gently.
Cover and cook for about 5 minutes
Now sprinkle the prepared spice mix and toss well
Simmer further and let each wedge roast, absorbing the flavours of the spice mix.
Takes about 10 minutes
Now the eggplants are well done and ready to serve.
Notes
Use a heavy pan to do the roasting as you will get perfect crisp slices then.
Once sauteed you can even bake these mixes in spices.
Keyword
chutneys and podi, curry recipes, Indian vegetarian dinner, warm salad
Tried this recipe?
Let us know
how it was!