Paruppu kathirikai – Dal with Brinjal

When I posted the recipe of Khatti dal before I have said that it is similar in the taste of Paruppu kathrikai and this is the recipe of it. In our place, it is a popular side dish for ghee rice or nei choru. You can also pair it with pulao. For functions or when there is a family get together if the main dish is ghee rice the dishes to accompany them would be this paruppu kathrikai, mutton or chicken curry , onion raita, chicken fry. For a sweet, we make jam mainly tomato or pineapple jam. Sometimes we also fry some pappads as the whole combo will taste lovely. This dal will be sour in taste as that of khatti dal.

This is the lunch menu which I prepared on the last Sunday.

Ghee rice

Mutton Gravy

Paruppu Kathrikai

Onion raita


Let’s see how to make this Curry.

Preparation Time :

Cooking Time :

Serves : 3 – 4


Toor dal – 1/2 cup

Green chillies – 5

Brinjal – 6 to 7

Tomato – 2 (medium-sized, diced)

Turmeric powder – 1/2 tsp

Oil – 1 tsp

Water – 1. 5 cup

Tamarind – a lemon size

Salt to taste

For Tempering

Oil – 2 tbsp

Mustard seeds – 1/2 tsp

Urad dal – 1 tsp

Fenugreek seeds – a pinch

Garlic – 8 pods ( crushed)

Onion – 1/2 (sliced)

Ginger garlic paste – 1 tsp

Dried red chillies – 3

Curry leaves – 2 sprigs

Asafoetida – a generous pinch


1.Wash the brinjal and cut them into small cubes. Put them in a bowl of water so that the colour of it doesn’t change.

2. Wash toor dal and soak in water for about 15 mins.

3. Drain the water from the dal completely and add the dal to a pressure cooker. To it add green chillies, chopped brinjal, tomatoes, oil, and water. Pressure cook for 3 to 4 whistles. After the pressure is released completely open the lid.

3. Mash the dal brinjal well with a masher or ladle. Add salt as required. Also, add the tamarind extract. Mix well. Allow it to boil for about 10 mins in low flame.

4.In a pan, heat oil. When it’s hot add Mustard seeds, urad dal, fenugreek seeds. Let them splutter. Then add crushed garlic, sliced onions, ginger-garlic paste, dried red chillies, curry leaves, and asafoetida. Fry them well and add the tempering to the dal.

Paruppu Kathirikai is ready.

Serve with ghee rice or pulao.