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 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.
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 🙂
I tried this today…superb..thanks for the recipe
Recently I visited a south indian family and they served us dinner with Kathirikai Poriyal.I loved it,and when asked the ingredients,she told me that it was made from potato,eggplant and capsicum.
But I dont know the complete receipe.
Could you tell me the complete recipe of Kathirikai Poriyal?
The recipe on this page is the one I use for kathirikkai poriyal.
🙂 err, I always thought poriyal is Tamil for thoran too… You love your eggplant don't you? 🙂
I am a Tamilian and for us poriyal has always been only steam cooked veggies with a light tempering of mustard seeds, urad dal, chillies, curry leaves and a garnish of grated coconut. No lentils and no spice powders.
It's a different matter that nowadays, all dry preparations with vegetables seem to be called poriyals but that may be because the other names are being forgotten. Varuval, kari, thokku, gothsu – granted all of these are not dry preparations, but maybe if we dig deeper we will find there were some other names! 🙂
so that is the difference is it? I've married a tam, mil has given me some recipes, some are thoran, some poriyal…never pondered what it meant!
Hey Nags,
Tried both brinjal poriyal and yellow dal today.Came out superb YUM.That spice powder aroma was filled in the kitchen.Thanks for sharing.
Something new to me. Looks yum.
Maheswari – That's so awesome! Thanks a ton for dropping me a line and letting me know, it means a lot 🙂
Hey Nags,
Tried both brinjal poriyal and yellow dal today.Came out superb YUM.That spice powder aroma was filled in the kitchen.Thanks for sharing.