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You are here: Home / Brinjal or Eggplant Recipes / Kathirikai Kariamudhu Recipe, Brinjal Curry, Kathirikai Curry Recipe

Kathirikai Kariamudhu Recipe, Brinjal Curry, Kathirikai Curry Recipe

November 24, 2015 22 Comments

Kathirikai or brinjal recipes or pretty much any curry with kathirikai is popular in my house and we try to cook with brinjal at least once a week. I have tried quite a few variations of kathirikai curry but this particular one from Chandra Padmanabhan was an immediate hit, especially because of the yogurt in the gravy. The spice levels can be adjusted to your taste but serve warm with rice. This particular kathirikai curry tastes best when served fresh.

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!

IMG_3245

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.

IMG_3259

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By nags Filed Under: Brinjal or Eggplant Recipes, Dry Vegetarian Side Dishes, Uncategorized

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Reader Interactions

Comments

  1. Jyoti Rishikesh

    October 31, 2012 at 4:09 pm

    Hi Nags., I just tried this today and the karumudu has come out wonderful. I was able to make my husband eat brinjal !!!
    Thanks

    Reply
  2. Jyoti Rishikesh

    October 31, 2012 at 8:46 am

    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…

    Reply
  3. Anu Nandu

    February 1, 2011 at 5:55 am

    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!

    Reply
  4. Manju

    January 31, 2011 at 9:48 pm

    I just made the sutta kathirikkai thayir pachadi from this book last week. Love all her recipes!This should be my next one then..

    Reply
  5. khushi

    January 25, 2011 at 6:12 am

    nice recipe.
    try this new one also:
    http://yummyfood-khusi.blogspot.com/2011/01/paneer-stuffed-brinjal.html

    Reply
  6. Priya Sreeram

    January 25, 2011 at 3:47 am

    this is a delicious recipe–looks swell !

    Reply
  7. meeso

    January 23, 2011 at 5:57 pm

    I'm seeing a lot of eggplant today, and I love it! Really looks delicious 🙂

    Reply
  8. zainab

    January 23, 2011 at 3:56 pm

    oh yeah my blog is http://www.myfoodinn.blogspot.com

    Reply
  9. zainab

    January 23, 2011 at 3:54 pm

    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

    Reply
  10. Krithi's Kitchen

    January 23, 2011 at 1:56 pm

    Great flavorful dish…

    Reply
  11. Medifast Coupon

    January 22, 2011 at 9:42 pm

    This is an exotic dish! The flavours and textures look splendid! All the fresh ingredients must make this quite tasty. Nice post.

    Reply
  12. Alka

    January 22, 2011 at 7:10 pm

    Book marked 🙂

    Reply
  13. Lena Rashmin Raj

    January 22, 2011 at 5:31 pm

    looks delicious Nags.. 🙂

    Reply
  14. Premalatha Aravindhan

    January 22, 2011 at 4:05 pm

    Really Tempting curry…Sure will try this.

    Reply
  15. Priya

    January 22, 2011 at 9:26 am

    Curry looks absolutely delicious and inviting..

    Reply
  16. G

    January 22, 2011 at 7:19 am

    This curry is too good Nags.. I am not a big fan of brinjal but this dish does look tempting.

    http://ensamayalarangam.blogspot.com

    Reply
  17. Paaka Shaale

    January 22, 2011 at 6:33 am

    This curry is simply awesome nags. I will try and buy this book. Thanks for sharing the recipe and for recommending the book 🙂

    Reply
  18. notyet100

    January 22, 2011 at 5:56 am

    i gonna try this,…:-) soon happy weekend

    Reply
  19. DK

    January 22, 2011 at 5:24 am

    I am so trying this one out. Drool.

    Reply
  20. Priti

    January 22, 2011 at 5:16 am

    Looks gud …am going to try this

    Reply
  21. Satya

    January 22, 2011 at 3:05 am

    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

    Reply
  22. Siri

    January 22, 2011 at 3:02 am

    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

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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