Podi Kathrikkai is a dry vegetable variety that is made of brinjal and freshly grounded masala. This curry is best for all south indian lunch varieties . We can make this recipe in very quick time. This is the regular recipe that  i made in home on daily cooking. Lets look at the recipe .

Preparation Time:15 mints| Cooking Time : 25 mints|Severs: 3




Brinjal - 250 grams

Mustard seeds - 1 tbspn

Urad dal - 1/2 tbspn

Oil - 3 tbspn

Curry leaves - 5

Hing - 1/4 tbspn

Turmeric - 1/4 tbspn

Salt - 1 tbspn

Water - for sprinkling


For Grinding -

Channa dal - 1 tbspn

Urad dal - 1/2 tbspn

Coriander seeds - 1 tbspn

Cumin seeds - 1/2 tbspn

Red chili - 2 ( changes as per spicy)

Cinnamon - 1/2 inch stick

Copra - as per taste ( added 2 tbspn)


Method :


1. Cut the brinjal lengthwise with not too thick nor too thin. In a pan dry roast all ingredients in for grinding except copra until golden brown . Then add copra saute for minute. Turn off pan. Allow it to cool and grind it to a coarse powder.


2. In a kadai heat oil add the mustard seeds allow it to pop. Then add curry leaves and urad dal. once urad dal turns golden add brinjal and mix well. cook n oil for 5 minutes by covering lid. Then add the salt,hing , turmeric and mix well.


3. Once the brinjal is 3/4 th done then add the grinded powder and mix evenly to get on brinjal well. Cook for 3-5mints. Keep on stirring as it will stick easily. sprinkle water if necessary. Once done turn off and serve.


Podi Curry is ready.



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