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

Cook Time 30

Total Time 45

Course sidedish, Soups and salad

Cuisine diabetic friendly, gluten free, Indian, One pot, Summer, tamilnadu, Vegan, Vegetarian, Winter

Servings people

Equipment

1 Cutting board
1 Knife
1 frying pan

Ingredients

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.