Monday, 11 August 2014

Podi Thoovina Curry (பொடி தூவின கறி)

Podi thoovina curry (பொடி தூவின கறி) is a traditional Brahmin recipe, that is very tasty owing to the freshly ground masala powder. Ideally purple colored small brinjals (டிஸ்கோ கத்தரிக்காய்) are best suited for this curry. However, you may also use longer green or purple brinjal (கொடிக்காய் கத்தரிக்காய்) or striped purple brinjal (வரி கத்தரிக்காய்).  Do not use the big brinjal variety for making this curry. Podi thoovina curry goes very well with more kuzhambu.

Ingredients: (Serves four)
Small purple brinjal – cut lengthwise, 4 teacups*
Turmeric powder – ¼ teaspoon
Tamarind – a small bit, soaked in 1 tablespoon of water
Salt – to taste
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Cooking oil – 2 tablespoons
Curry leaves – a few

To be ground into a powder:
Bengal gram dhal – 1 tablespoon
Coriander seeds – 2 tablespoons
Red chillies – 3-4 (adjust to taste)
Asafoetida – a pinch

*Brinjal and yellow pumpkin (பரங்கிக்காய்) may be prepared in this method. Remove the stalks, cut brinjals lengthwise, and soak the cut pieces in water immediately, lest the pieces will turn dark if left exposed to air.
Brinjal Podi Thoovina Curry (கத்தரிக்காய் பொடி தூவின கறி)
Method: Heat 1 teaspoon of oil in a kadai, add red chilles and when they turn darker, add Bengal gram dhal and coriander seeds. Fry till the dhal turns golden brown in color. Add asafetida and switch off the stove. Once cooled to room temperature, grind the fried ingredients into a slightly coarse powder and keep aside. 

Heat the remaining oil in the kadai, add mustard seeds, when they start to sputter, add urad dhal and fry till the dhal turns golden brown. Drain the cut brinjal fully. Add the cut vegetables, turmeric powder and salt and mix well. Squeeze the tamarind and sprinkle tamarind water, cover and cook on a low flame. DO NOT ADD ADDITIONAL WATER. Once the vegetable is cooked, remove the lid. Add the ground masala powder and mix well. Cook on low flame till oil separates. Switch off the stove and garnish with curry leaves. Serve hot with rice and sambar, kuzhambu or rasam.

Note: You may add 1 tablespoon of grated coconut in the end and mix well. 

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