Dry Curries

Eggplant/Brinjal Dry Curry

This Eggplant Dry Curry is a Tamilian style dish called “Kathrikaa Podi Karamidu”. This typical tambrahm style dish is one of my favorite ways to eat eggplant or brinjal, especially when the tiny eggplant slices are roasted to perfection. Tastes great as a side to Hot Rice and Sambar or even with just plain curds. I learnt how to make this recipe from mom and this is a sure winner!!

Delicious and Crispy Eggplant Dry Curry
Delicious and Crispy Eggplant Dry Curry

You will need:
10 Round eggplants or thin long eggplants – Here I have used the round variety
1/2 tsp Turmeric Powder
1 tsp Sambar Powder
Salt to taste
Oil for roasting

For the Dry Powder:
2 tbsp Channa Dal
1 tbsp Toor Dal
4 Dry Red chillies
1 tbsp Dhaniya / Coriander seeds
1/4 tsp Methi seeds
1/4 tsp Black Pepper
1/4 tsp hing/Asafoetida
1 tbsp Grated Coconut (optional)

Method for Dry Powder:
1. Take all above ingredients except the coconut in a pan.
2. Add 1 tsp Oil and roast on Low to medium flame until the dals are golden brown by stirring continuously. Do not leave unattended as they burn fast. Burnt dal will make the powder taste bitter.
3. Once well roasted, turn off the stove. Add the grated coconut and mix. Keep aside to cool.
4. Dry grind in a mixer or a food processor into a coarse powder.

Method for Eggplant Dry Curry:
1. Wash the eggplant. Chop off the crowns and slice the eggplant into medium thin slices. As you chop the eggplant transfer to a bowl of water, otherwise the slices will get brown.
2. Drain the chopped eggplant in a colander and keep it ready. Ensure that you drain all the water. In a pan heat the oil. Add hing and mustard seeds, when the mustard splutters, add the urad dal and allow to turn golden brown. Then add the curry leaves.
DSC_03163. Add the chopped eggplant. Add turmeric powder and Sambar powder and mix well.
DSC_03184. Add salt as needed and mix well. Ensure that the stove is on medium flame. You have to roast the eggplant slowly and gently. When mixing mix gently to ensure the slices do not break. Drizzle a few drops of oil on the sides if needed while roasting. There is no need to cover with a lid. The slices will cook as they roast slowly.
DSC_0319DSC_0326DSC_03275. Once the slices are well roasted (will take about 10 to 15 minutes). Add 2 to 3 tbsp of the dry powder. Mix well.
DSC_0328DSC_03296. Serve hot as a side to Rice and Sambar or Rice and Dal. It tastes great even as a side to rice and curd or just plain curd!!
DSC_0331Thank you for stopping by!!

Dry Curries, Moong Dal, Spinach

Greens and Moong Dal Stir Fry Aka Keerai Poriyal

This recipe is a quick fix side that is typically eaten as part of a South Indian meal, typically Tamilian South Indian meal. It can be made in one of many ways. I keep it simple..no extra, fancy ingredients, just the basics to allow the nutty texture of the lentils and the goodness of the greens to be pronounced.
You can use any greens in this recipe – I mostly use either Spinach or Amaranth Greens (Thotakura, Dantina Soppu or Tandu Keerai) in this recipe.

Keerai Poriyal
Keerai Poriyal

You will need:

Greens – 2 Bunches; Chop of the roots, wash really well and chop fine (I usually chop the tender stalk as well to use in this recipe)
Moong Dal (Split yellow lentils) – 1/2 cup
Green chillies – 2
1/4 tsp turmeric powder
Salt to taste

For Seasoning:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
a pinch of Hing (Asafoetida)
a few curry leaves

For Garnishing:
Fresh/Frozen grated coconut – just a little to sprinkle (optional)

1. Heat about 5 cups of water in a saucepan. When the water is hot add the moong dal into the hot. Cook the dal until almost done. This will take a good 15 minutes or so. Use a wooden spoon to stir. The moong dal has a tendency to allow the water to boil over and cause a big mess if you are not careful.
2. Once the dal is cooked, drain the water and keep aside.
3. Heat the oil in the pan. Season with mustard seeds. Allow to splutter.
4. Add the other seaosning ingredients. After 2 minutes add the chopped green chillies and the chopped greens.
5. Add the turmeric powder, salt to taste and mix well.
6. Add about 1/2 cup of water and cover with a lid.
7. Cook until all the water is evaporated and the whole mixture is almost dry.
8. Garnish with grated coconut and serve hot as a side to rice and sambar/dal.

I also like to use this as a filling for sandwiches when I have leftovers. It works great!