How to make Kathirikai Poriyal
I used to think that poriyal and thoran meant one and the same, the former being the tamil version of the latter. But the differences are quite stark, the most significant one being, thoran doesn't use any lentils in the recipe unless you use urad dal while tempering. Poriyal uses lesser coconut and more lentils, the type of lentils depending on which part of Tamil Nadu you are from. Would love to hear abour your versions too!
I used to think that poriyal and thoran meant one and the same, the former being the tamil version of the latter. But the differences are quite stark, the most significant one being, thoran doesn't use any lentils in the recipe unless you use urad dal while tempering. Poriyal uses lesser coconut and more lentils, the type of lentils depending on which part of Tamil Nadu you are from. Would love to hear abour your versions too!
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 😉
I have made this kathirikai poriyal with different kinds of brinjal and eggplant. It comes out fine whichever ones you use, its quite forgiving that way. I used the long japanase purple brinjal this time, the ones that are most common in Singapore.
Kathirikkai Poriyal RecipeIngredients:3 cups brinjal, cubed2 medium onions, finely sliced½ teaspoon turmeric powderSalt, to tasteFor Spice Powder2 teaspoon + 2 teaspoon oil1 tablespoon coriander seeds½ teaspoon asafoetida / hing2 - 3 dry red chillies2 teaspoon urad dal2 tablespoon grated coconutA small marble-sized ball of tamarind¼ teaspoon saltFor Tempering1 tablespoon oil1 teaspoon mustard seeds1 dry red chilly, halved1 sprig curry leavesHow 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.
Note
I sometimes make extra poriyal spice powder and store it in an airtight container in the fridge (since it has coconut). If you use it within two weeks, the flavour will still be intact. This is in case you get sick of the roasting and grinding each time 🙂
A_and_N
My mother in law makes something like Curry powder that she adds to various curries. One of their family faves and my fave too now is Kathrikkai podi pota curry.
I dunno what the podi consists of, and am going to exploit her visit here 😉
Superchef
delicious!! love eggplants anyway! 🙂
Nags
Miri - I think you make a great point! TH calls everything curry, and I mean EVERYTHING!
A&N - I have Kathirikai Podi Curry recipe somewhere in here too. Its my MIL's specialty. She hates brinjal but cooks it for her husband and mine, and now me 🙂
Bee - you are a blasphemous Malayali, that's all I can say!!! 😀
Indhu
love the picture as usual 🙂
and yeah... poriyal has less of coconut and just has urad dhal for tempering...
Pavithra
Its looking yumm !!!!!!!!!!!
Pavani
Keep those eggplant recipes coming Nags.. I'm never tired of eating eggplant (but apparently my husband is, but who cares ;-)) We make similar spice powders in Andhra too. yum.. yumm..
Soma
All these names are new to me.. so it's nice to read & know. The only thoran i had heard before was beans.. from kerala:-) I love my eggplants very very much.
Shreya
Hi Nags, just made this for lunch today, and I find it on your blog too:-)
Asha
Love the masala. I have beets, might use your recipe for it today. I love Thoran simple and tasty! 🙂
Kitchen Flavours
Something new to me. Looks yum.