Kalyana Kathirikkai curry
Tamil brahmin wedding style Eggplant curry
Servings: 3
Ingredients
- 3 cup cubed Eggplant | kathrikkai
- 2 tbsp oil
- ½ tsp mustard seeds
- 1 tbsp urad dal
- Few curry leaves
- ½ tsp turmeric powder
- Salt as needed
- 2 tbsp coconut
To roast and grind
- ¼ cup coriander seeds | dhaniya
- ¼ cup chana dal
- 10-12 red chili
- 5 kashmiri red chili optional
Instructions
- Wash and cut the eggplant | brinjals into cubes. I used the big variety. If using the small variety brinjals, you can cut then lengthwise or cut into cubes.
- Always immerse the chopped brinjals in water till you use, to avoid discoloration.
- Mine is very soft and cooks very quickly. The small variety is quite firm, so if you are using that, chop them and boil in water for 3 minutes till they become soft. Drain the water and keep it.
- In a pan add the coriander seeds, chana dal, red chili and Kashmiri red chili (if using).
- Roast till they turns golden brown.
- Allow this to cool completely and grind this into a coarse powder.
- Our curry podi is done. You can use this in sevai, sambar and other curries too.
- This yielded around1/2 cup of curry podi.
- In the same pan add 2 tbsp of fresh coconut. Roast till it becomes nice golden brown and the no moisture is left.
- Take out and keep aside.
- In a pan add 1 tbsp of oil and add mustard seeds, urad dal and curry leaves. Let the dal turns golden brown and the mustard splutters.
- Now add the cubed eggplant to this.
- Add turmeric powder and salt. Mix well.
- Now add 1-2 tbsp of water and cover this and cook for 2-3 minutes.
- It should become soft. Ensure there is no water in the pan, if so cook it uncovered for 1-2 minutes and let the water evaporates.
- Now add 2 tbsp of the fresh curry podi to this. You can add little more also, if you want a spicier version of the curry.
- Add the roasted coconut too.
- Mix well and cook for 7-9 minutes.
- Add 1 tbsp of oil in between. I love the addition of coconut oil and so added coconut oil.
- Switch off the flame.
- Kalyana Kathrikkai curry is done.
- Pair this with sambar and rice or rasam or curd rice too.
Notes
1. The curry podi can be made in advance and can be stored in a dry airtight container for 3 weeks.
2. The same curry podi can be used for sambar, vegetable sevai, sundal, and also while making capsicum curry and potato curry too.
3. Kalyana Kathikkai curry will be mushy only. So cook this well before adding the curry podi.
