Tangy Eggplant Pickle (Kathirikkai Puli Thokku)
25 minutes
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About Tangy Eggplant Pickle (Kathirikkai Puli Thokku)
Discover the vibrant flavors of Kathirikkai Puli Thokku, a tangy eggplant pickle that will tantalize your taste buds! Inspired by a wedding feast, this recipe recreates the unique sweet, spicy, and sour medley that surprised and delighted me. The secret? Perfectly balanced eggplant, green chilies, tamarind, and a touch of jaggery.This South Indian delight is the perfect accompaniment to rice dishes, idli, dosa, or roti. Its intensely flavorful profile elevates any meal, making it an ideal addition to your recipe repertoire. Prepare to be amazed by this simple yet extraordinary pickle!Get ready to impress your family and friends with this authentic recipe, easily made at home.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Eggplant Preparation
- 6 Eggplant also known as brinjal; medium-sized, chopped into 1cm cubes
Spices and Aromatics
- 3 Chili finely chopped, green
- 1 tsp Mustard Seeds rai
- 1/2 tsp Fenugreek Seeds roasted and ground
- 10 Curry Leaves
- 2 tsp Chili Powder red
- 1/4 tsp Turmeric Powder
- 1/4 tsp Asafoetida hing, optional
Other Ingredients
- 100 ml Tamarind Juice or equivalent amount of lemon juice
- 1 tbsp Jaggery
- 3 tbsp Oil
- Salt to taste
Instructions
Dry Roasting and Preparation
- Dry roast 1/2 teaspoon of fenugreek seeds until golden brown. Allow to cool completely, then grind into a powder.
Sautéing the Eggplant
- Heat oil in a pan. Add mustard seeds and allow to splutter. Add red chili powder, green chilies, and chopped eggplant. Fry until eggplant softens and changes color, stirring occasionally over medium heat. Add turmeric powder, asafoetida (if using), and curry leaves. Stir well.
Simmering and Thickening
- Pour in the tamarind juice and add salt to taste. Bring to a simmer, then reduce heat and cook until the gravy begins to thicken. Stir frequently to prevent sticking.
Finishing Touches
- Add the jaggery and stir until it dissolves. Continue to cook until the oil separates from the mixture and the pickle reaches your desired consistency. Stir in the roasted fenugreek powder. Remove from heat and allow to cool completely before storing.
Recipe Notes
Expert Tips for the Best Eggplant Pickle
- For a deeper, richer flavor, use a combination of tamarind and lemon juice.
- Adjust the amount of green chilies and red chili powder to control the spice level according to your preference.
- Allow the pickle to cool completely before storing in an airtight container to prevent spoilage. It will develop more flavor over time.
- Store in a cool, dark place for up to 2 weeks. Refrigeration is recommended for longer storage.
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Recipe Nutrition
Calories: 770kcalCarbohydrates: 1gProtein: 9gFat: 82gSaturated Fat: 11gPolyunsaturated Fat: 21.3gMonounsaturated Fat: 42.6g
subhashni venkatesh
Articles: 12
4 Comments
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This is a fantastic recipe! Thanks for sharing.
This looks fantastic! Appreciate the share.
I’m excited to make this at home!
Great recipe! I’m eager to try it.