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 😉
Kathirikkai Poriyal RecipeIngredients:3 cups brinjal, cubed2 medium onions, finely sliced1/2 tsp turmeric powderSalt, to tasteFor Spice Powder2 tsp + 2 tsp oil1 tbsp coriander seeds1/2 tsp asafoetida / hing2 – 3 dry red chillies2 tsp urad dal2 tbsp grated coconutA small marble-sized ball of tamarind1/4 tsp saltFor Tempering1 tbsp oil1 tsp mustard seeds1 dry red chilly, halved1 sprig curry leavesHow to make Kathirikai Poriyal:1. Heat 2 tsp 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 tsp 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 1/4 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.