Pacha Puli Katharikai
Pacha Puli Katharikai
Ingredients
- 1 1/2 tablespoons sesame oil, or coconut oil
- 1 eggplant, diced
- 4 dry red chilies
- 1/2 teaspoon salt, or to taste
- 10 curry leaves
- 1/2 cup coriander leaves, chopped
- 1 onion, large, chopped
- 1/2 cup tamarind pulp
- 2 tablespoons water, as needed, optional
Instructions
- 1
Heat 1 tablespoon of sesame or coconut oil in a pan over medium heat.
⏱️ 1 min
- 2
Add the diced eggplant to the pan and fry, stirring occasionally, until it is softened and slightly browned. This should take about 5-7 minutes. Transfer the fried eggplant to a bowl.
⏱️ 6 min
- 3
Add the remaining 1/2 tablespoon of oil to the same pan. Add the 4 dry red chilies and roast them over medium-low heat until they become crispy and fragrant, about 1-2 minutes. Be careful not to burn them.
⏱️ 2 min
- 4
Transfer the roasted red chilies to a mortar. Add the salt to the mortar.
⏱️ 1 min
- 5
Coarsely grind the roasted chilies and salt using a pestle until a rough paste forms.
⏱️ 1 min
- 6
Add the curry leaves, chopped coriander leaves, and chopped large onion to the mortar. Pound these ingredients roughly with the pestle, just enough to break them down slightly and release their flavors.
⏱️ 2 min
- 7
Add the fried eggplant to the mortar. Crush the mixture with the pestle. The goal is to crush the ingredients together, not to mash them into a smooth paste, maintaining some texture.
⏱️ 2 min
- 8
Pour the 1/2 cup of tamarind pulp into the mortar. Mix everything well using the pestle until all ingredients are combined.
⏱️ 2 min
- 9
If desired, add 1-2 tablespoons of water to adjust the consistency of the Pacha Puli Katharikai to your preference.
⏱️ 1 min
- 10
Serve the Pacha Puli Katharikai immediately with rice and aplam (papadam). Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Pacha Puli Katharikai
- 1 1/2 tablespoons sesame oil, or coconut oil
- 1 eggplant, diced
- 4 dry red chilies
- 1/2 teaspoon salt, or to taste
- 10 curry leaves
- 1/2 cup coriander leaves, chopped
- 1 onion, large, chopped
- 1/2 cup tamarind pulp
- 2 tablespoons water, as needed, optional
Instructions
- 1
Heat 1 tablespoon of sesame or coconut oil in a pan over medium heat.
⏱️ 1 min - 2
Add the diced eggplant to the pan and fry, stirring occasionally, until it is softened and slightly browned. This should take about 5-7 minutes. Transfer the fried eggplant to a bowl.
⏱️ 6 min - 3
Add the remaining 1/2 tablespoon of oil to the same pan. Add the 4 dry red chilies and roast them over medium-low heat until they become crispy and fragrant, about 1-2 minutes. Be careful not to burn them.
⏱️ 2 min - 4
Transfer the roasted red chilies to a mortar. Add the salt to the mortar.
⏱️ 1 min - 5
Coarsely grind the roasted chilies and salt using a pestle until a rough paste forms.
⏱️ 1 min - 6
Add the curry leaves, chopped coriander leaves, and chopped large onion to the mortar. Pound these ingredients roughly with the pestle, just enough to break them down slightly and release their flavors.
⏱️ 2 min - 7
Add the fried eggplant to the mortar. Crush the mixture with the pestle. The goal is to crush the ingredients together, not to mash them into a smooth paste, maintaining some texture.
⏱️ 2 min - 8
Pour the 1/2 cup of tamarind pulp into the mortar. Mix everything well using the pestle until all ingredients are combined.
⏱️ 2 min - 9
If desired, add 1-2 tablespoons of water to adjust the consistency of the Pacha Puli Katharikai to your preference.
⏱️ 1 min - 10
Serve the Pacha Puli Katharikai immediately with rice and aplam (papadam). Enjoy!