I don’t have much else to say about this particular recipe except that its another kathirikai recipe from my huge list 🙂 Since TH doesn’t like coconut much, I tone down the amount in all my poriyal recipes (though the original Kerala thoran recipes are made my way!). Poriyal is his domain, so I don’t mind making it his way 😉
Kathirikkai Poriyal Recipe Ingredients: 3 cups brinjal, cubed 2 medium onions, finely sliced ½ teaspoon turmeric powder Salt, to taste For Spice Powder 2 teaspoon + 2 teaspoon oil 1 tablespoon coriander seeds ½ teaspoon asafoetida / hing 2 - 3 dry red chillies 2 teaspoon urad dal 2 tablespoon grated coconut A small marble-sized ball of tamarind ¼ teaspoon salt For Tempering 1 tablespoon oil 1 teaspoon mustard seeds 1 dry red chilly, halved 1 sprig curry leaves How to make Kathirikai Poriyal: 1. Heat 2 teaspoon oil for spice powder in a pan over moderate heat. Add coriander seeds, hing, red chillies and urad dal. Fry till spices are fragrant and the dal turns golden. Remove and set aside to cool. 2. Add 2 teaspoon oil to same pan and heat through. Add coconut and fry over low heat until golden brown. 3. Combine coconut and the fried spices, tamarind and salt and grind to a fine powder. 4. Heat oil for tempering in the same pan as above and add the ingredients for tempering. When the mustard seeds start to pop, add onions and saute for 1-2 mins. 5. Add the brinjal, turmeric, salt and ¼ cup water. Lower heat, cover pan and simmer for about 10 mins till brinjal is tender and all water is absorbed. 6. Sprinkle the spice powder to the cooked brinjal and stir gently to combine well. Serve hot with steamed rice or roti.
I don’t have much else to say about this particular recipe except that its another kathirikai recipe from my huge list 🙂 Since TH doesn’t like coconut much, I tone down the amount in all my poriyal recipes (though the original Kerala thoran recipes are made my way!). Poriyal is his domain, so I don’t mind making it his way 😉
Kathirikkai Poriyal Recipe Ingredients: 3 cups brinjal, cubed 2 medium onions, finely sliced ½ teaspoon turmeric powder Salt, to taste For Spice Powder 2 teaspoon + 2 teaspoon oil 1 tablespoon coriander seeds ½ teaspoon asafoetida / hing 2 - 3 dry red chillies 2 teaspoon urad dal 2 tablespoon grated coconut A small marble-sized ball of tamarind ¼ teaspoon salt For Tempering 1 tablespoon oil 1 teaspoon mustard seeds 1 dry red chilly, halved 1 sprig curry leaves How to make Kathirikai Poriyal: 1. Heat 2 teaspoon oil for spice powder in a pan over moderate heat. Add coriander seeds, hing, red chillies and urad dal. Fry till spices are fragrant and the dal turns golden. Remove and set aside to cool. 2. Add 2 teaspoon oil to same pan and heat through. Add coconut and fry over low heat until golden brown. 3. Combine coconut and the fried spices, tamarind and salt and grind to a fine powder. 4. Heat oil for tempering in the same pan as above and add the ingredients for tempering. When the mustard seeds start to pop, add onions and saute for 1-2 mins. 5. Add the brinjal, turmeric, salt and ¼ cup water. Lower heat, cover pan and simmer for about 10 mins till brinjal is tender and all water is absorbed. 6. Sprinkle the spice powder to the cooked brinjal and stir gently to combine well. Serve hot with steamed rice or roti.
