When it comes to recipes from Chandra Padmanabhan, I mostly follow them blindly, except to suit spice levels to our taste. This very interesting recipe from one of her books had me thinking though, and I adapted it by adding some curd in the end. Very tasty and very South Indian!
The ingredient list and method may look long but it’s really a very easy recipe to make.
For more kathirikai recipes, check out:
Bagara Baingan
Ennai kathirikai kuzhambu
Kathirikai gotsu
Szechuan eggplant
Baingan ka salan
Kathirikkai Kariamudhu | Kathirikai Curry Recipe
Adapted from Chandra Padmanabhan’s Simply South
Serves 4 as a side
Ingredients:
1 small marble-sized ball of tamarind
10-12 baby brinjals, cubed
1/2 tsp turmeric powder
2 tsp grated coconut
1/4 cup curd / yogurt (optional)
Salt to taste
For Spice Powder:
1.5 tbsp channa dal / husked Bengal gram / kadala paruppu
1.5 tbsp urad dal / husked black gram / ulutham paruppu
2 dry red chillies
3 tbsp coriander seeds (or use 1 tbsp coriander powder)
1/2″ stick cinnamon
1 clove
For Tempering:
2 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 dry red chillies, torn into half
A few curry leaves
How to make Kathirikai Curry:
1. Soak tamarind in 1/4 cup water for 10 mins. Extract juice and discard pulp.
2. Lightly fry ingredients for spice powder in a dry skillet over low fire. Toss gently till dals are golden brown, take care not to burn them! Cool and grind to a fine powder.
3. Heat oil for tempering and the rest of the ingredients in given order. When the mustard seeds start popping, add the cubed brinjal pieces and saute for 2-3 mins. Then add tamarind juice, turmeric powder, and salt.
4. Sprinkle some water and cook closed over low heat for about 5-7 mins or until the brinjal is tender. Cook open for a minute until all the extra moisture is absorbed. Then add the grated coconut and the spice powder. Stir well to combine, adjust salt, and finally mix in the curd before removing from fire. (For authentic Kathirikkai Kariamudhu recipe, avoid the curd).
5. Serve hot with steamed rice or roti.
Hi Nags., I just tried this today and the karumudu has come out wonderful. I was able to make my husband eat brinjal !!!
Thanks
Hi Nags Try another one from Meenakshi Ammal – Samaithu Paaru (also in English as Cook and See)… I got it during my marriage time and have cooked all things blindly following it. Have had success in Rasam Podi, Sambhar masala, Paal Payasam, Bisi Bele, Mysore Pak etc…
How did I miss this? Wowzee! That stuff looks crazy tasty.
Your blog is like a supermarket. Never shop when hungry. Never look at your blog when hungry – the pain is just unbearable! LOL!
I just made the sutta kathirikkai thayir pachadi from this book last week. Love all her recipes!This should be my next one then..
nice recipe.
try this new one also:
http://yummyfood-khusi.blogspot.com/2011/01/paneer-stuffed-brinjal.html
this is a delicious recipe–looks swell !
I'm seeing a lot of eggplant today, and I love it! Really looks delicious 🙂
oh yeah my blog is http://www.myfoodinn.blogspot.com
hey nags….this is zainab frm kuwait..!!…i hve recently started writing for my blog….ofcourse m miles behind u !…i just wanted u to go thru my site ..i know i m saying sumthing thts totally crazy but i would appreciate if u spend ur precious time n hve a look!…if u could post my recipes on ur site ..or anything of tht sort..i want to increase the traffic….can u plz suggest sumthing!
regards
Great flavorful dish…
This is an exotic dish! The flavours and textures look splendid! All the fresh ingredients must make this quite tasty. Nice post.
Book marked 🙂
looks delicious Nags.. 🙂
Really Tempting curry…Sure will try this.
Curry looks absolutely delicious and inviting..
This curry is too good Nags.. I am not a big fan of brinjal but this dish does look tempting.
http://ensamayalarangam.blogspot.com
This curry is simply awesome nags. I will try and buy this book. Thanks for sharing the recipe and for recommending the book 🙂
i gonna try this,…:-) soon happy weekend
I am so trying this one out. Drool.
Looks gud …am going to try this
This is new way of making curry with tamarind juice and brinjal , very mouthwatering … I have not prepared in this version..very interesting…thanks for sharing the recipe
Super Yummy Recipes
I love that book too Nags and haven't tried eggplant this way for sure.
Looks different and delicious. Will give it a try once I get a fresh batch of eggplants from the Indian store.
Siri