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Apr 20, 2011

Brinjal Poriyal/Kathirikkai poriyal

       Theres no south Indian lunch without Poriyal.I like all poriyals n fry very much...I love to add more chana dal and coconut to my poriyals... before marriage i wont eat any poriyal without chana dal n coconut(fresh shredded coconut)..i use to scold my mom a lot if she make without these two...But after marriage everything has changed,now i wont add coconut to any of my poriyal..i substitute with cooked tuvar dal,moong dal and some jeera powders(healthy choice,i am happy with that)...My  hubby wont eat if i add coconut ..changed lot in each n every aspect after marriage ,i think this happens to many of u too right?? ok no more stories...heres the recipe:
Nutritional Benefits of Brinjal:Eating brinjal is an effective way of maintaining blood cholesterol levels. Avoid eating brinjal if you have acidity problem.Avoid eating brinjal during pregnancy.Brinjal is an anti-diabetic.

  1. Brinjal   1 lb
  2. Onion   1 medium(finely chopped)
  3. Chilli powder    1 tsp
  4. Curry leaves    1 sprig 
  5. Chana dal     1 tbsp
  6. Mustard seeds    1/2 tsp
  7. oil     3 tsp
To dry roast n grind
  1. Sesame seeds(white)    2 tsp
  2. Dalia    1 tbsp
  3. Jeera/Cumin seeds    1tsp
  4. Curry leaves    few
  • Cut brinjal to your desired shape n size..keep it in water until use.
  • heat a small pan,add the dry roast ingredients and roast for 1-2 minutes,cool and grind it to a fine powder and keep aside.
  • Heat oil in a wok,add mustard seeds and wait till it pop and add chana dal and fry till golden brown.
  • then add curry leaves n chopped onions,and fry for 1-2 minutes and add cut brinjal(drained),turmeric powder  and fry for 4-5 minutes...(this gives nice aroma n taste).
  • Then add chilli powder and enough salt,mix well,sprinkle some salt and cook briefly.
  • Lastly add 2-3 tsp of roasted n grounded jeera powder, mix well and turn off the stove.
  • Excellent and tastee brinjal/kathirikkai poriyal is ready now.
  • Serve with any variety rice..i like to have with plain hot rice n sesame oil on top...mmm.yum...
Note:You can also substitute chilli powder with sambar powder...You can store this powder in an air tight container n use it in okra poriyal,karela fry,snake gourd poriyal,n other poriyal also...If you don't like adding sesame seeds n this powder u avoid the last step n njoy without it,but this gives nice aroma n taste.


  1. Sangeetha poriyal look so tasty.

  2. I like the spices which you have added to this poriyal..never added ellu to my poriyal...would give this a try.

  3. Your poriyal looks very yummy and tempting. Thank you for the useful tips too. Your blog looks lovely with lots of yummy delights.

  4. Thanx to all my dear friends...really ur comments r like energy boosters to me...encouraging me more...plz feel free to share ur suggestions n doubts also...thanx for supporting me...keep watching for more yummy delights...
    @Umm mymoonah...thanx for ur lovely words...visit again for more...
    @raji...this was taught to me by my neighbor maami...try panni paarunga...hope u vl like it :)

  5. This's new recipe for me.i wont ground powder,directly use chilly and sambar powder :)

  6. Anytime comfort poriyal..luv it with sambar rice

  7. Sure, poriyal is one of our comfort food...I love coconut topped poriyal as well, but keep sacrificing it for health reasons. Loved ur dish.

  8. The taste of this poriyal is excellent n it is a best side dish for any variety rice.... all viewers all try n enjoy this recipe...waiting for more yummy veggie recipes from ur blog sangeetha.

  9. Yummy curry, I simply love eggplant in all forms.


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