For the alphabet Y, I had to do some word play as I couldn’t get any recipe in Tamil cuisine starting with Y. Yennai Kathrikkai kulambu is a very famous Tamil style gravy in which a spice powder is stuffed in brinjals and then a gravy is made. When I saw a similar version of brinjal as roast, I couldn’t skip it. The original idea is from Rak’s Kitchen. If you are wondering about the alphabets, I am doing an A- Z Tamil cuisine recipe mar4athon this month and we have arrived at the alphabet Y. Some say that it is called as podi kathrikkai but whatever the name may be, it tasted out of the world. As my mixer was not working ( only yesterday it came back in working condition with half of the functions gone) I had to improvise on the recipe. I have used idli milagai podi for the spice powder instead.
I am the only person who loves brinjal/ eggplant. Both hubby and Sruti hate it and whenever I make it I end up eating it. But still I go and buy brinjal. Both of them give me a weird look like how can someone love brinjal? I used to hate brinjal during my childhood. My mom used to make a tasty gravy with whole tiny brinjals and being a strict mom, she will keep one or two in my plate and ask me to finish it. I used to eat it with tears rolling down my cheeks. But when I think of it now, it indeed sounds hilarious. So I hope even Sruti will come to like the taste of it.
Ingredients:
Brinjal / Eggplant – 4, medium sized
Oil- 3 tbs
Salt-to taste
Cumin Seeds – 1/2 tsp
Idli Milagai Podi – 2-3 tbs
Sesame Seeds – 1 tbs
Coconut Powder – 2 tbs
Procedure:
Cut brinjal into long slices.
Heat oil in a pan and add cumin seeds.
When they crackle add the brinjal pieces.
Sauté for 2-3 minutes until they start changing colour.
Add turmeric powder, salt and mix well.
Add the idli milagai podi, coconut powder and sesame seeds.
Keep on stirring on medium flame until the pieces are cooked. Do not over cook them.
Serve it hot with rice and any gravy of your choice..
Yennai Kathrikkai Varuval Recipe
Ingredients
Ingredients
- Brinjal / Eggplant - 4 medium sized
- Oil- 3 tbs
- Salt-to taste
- Cumin Seeds - 1/2 tsp
- Idli Milagai Podi - 2-3 tbs
- Sesame Seeds - 1 tbs
- Coconut Powder - 2 tbs
Instructions
Procedure
- Cut brinjal into long slices.
- Heat oil in a pan and add cumin seeds.
- When they crackle add the brinjal pieces.
- Sauté for 2-3 minutes until they start changing colour.
- Add turmeric powder, salt and mix well.
- Add the idli milagai podi, coconut powder and sesame seeds.
- Keep on stirring on medium flame until the pieces are cooked. Do not over cook them.
- Serve it hot with rice and any gravy of your choice..
Flavorful one. We prepare a special curry powder for the eggplant curry and so, I have an idea how this tastes.
Awesome one Gayathri..hilarious about you crying and eating this..I would love this with curd rice..
Irresistible kathrikkai varuval, my mouth is just watering here.. Very tempting side dish definitely.
Wow Idly milagai podi, sesame seeds and coconut powder.. sounds unique. Very nice
Wonderful recipe. The same at my house, not many takers for it but would not mind eating it if it cooked once in a while. Brinjal fry is mouthwatering.
I always think why people don’t like eggplant — I love it that much. This yennai kathrikkai looks quick and simple to make with idli milagai podi.
The brinjal curry looks simple yet very flavorful.I love brinjal in any form.
Eggplant curry is mouthwatering. Love the spices that went in there.
love the ingredients going in there, may be I can use potatoes instead of brinjals.
Eggplant lovers will definitely love this.
Eggplants with malga podi sounds like a great idea. I loved the dish! Great pick.
This sounds so good. I just happen to have eggplants in my fridge 😉