Kathirikai sadam | Brinjal Rice | Vangi Bath

Kathirikai sadam | Brinjal Rice | Vangi Bath | Kathirikai sadham with step-by-step pictures and video recipe. Check out the kathirikai sadam recipe. If you like the video pls SUBSCRIBE to my channel.

Kathirikai Sadam, also known as Brinjal Rice or Vangi Bath, is a flavorful South Indian variety rice made with tender brinjals and a freshly ground aromatic spice powder. This quick and delicious lunch box recipe comes together in under 30 minutes and is perfect for busy weekdays. The combination of sautéed brinjals, sesame oil, and homemade vangi bath masala gives the rice a rich, earthy flavor that pairs beautifully with simple sides like raita, chips, or fryums.

A childhood favorite for many, this Kathirikai Sadam is comforting, mildly tangy, and packed with spice. Even those who aren’t big fans of brinjal often enjoy this dish because of its unique masala blend. The freshly ground spice powder can also be used for capsicum rice, poriyal, or other vegetable stir‑fries, making it a versatile pantry addition

What is Kathirikai Sadam?

It is a South Indian variety rice made with sautéed brinjals and a freshly ground vangi bath spice powder.

Is Kathirikai Sadam the same as Vangi Bath?

Yes. Vangi Bath is the Karnataka‑style version, and Kathirikai Sadam is the Tamil version — both use brinjal and a special spice mix.

Which rice works best for this recipe?

Regular rice, basmati rice, hand‑pounded rice, brown rice, quinoa, or bulgur can all be used.

Why use sesame oil?

Sesame oil enhances the aroma and gives the dish a traditional, earthy flavor.

Can I prepare the spice powder in advance?

Yes. You can double the quantity and store it in an airtight container for quick weekday meals.

How do I prevent brinjals from turning mushy?

Cook on medium heat, stir gently, and avoid overcooking. Let the brinjals cool before mixing with rice.

What can I serve with Kathirikai Sadam?

Tomato raita, onion raita, papad, fryums, or simple curd.

Can I add nuts?

Yes. Peanuts are traditional, and cashews can be added for extra richness.

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Variety rice in TMF

Brinjal Rice | Vangi Bath

Kathirikai sadam is a tasty variety rice prepared with Brinjal. Freshly ground spice powder gives a nice flavor to the  rice. Kathirikai sadam is one quick lunch box dish for busy weekday.

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Course: Variety Rice

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Author: Vidya Srinivasan

Ingredients

• Rice - 75 grams I used regular rice but basmati rice can also used
• Brinjal - 250 grams diced
• Sesame Oil - 1 tbsp
• Salt - as needed
• Turmeric powder - 1/8 tsp
• Tamarind paste- 1/8 tsp
• hing - generous pinch
• To temper:
• Mustard seeds -1/2 tsp
• Channa dal - 1 tsp
• Urad dal - 1 tsp
• Peanut - 25 grams
• Curry leaves - hing
• hing - generous pinch
• Vangi Bath Powder:
• Channa Dal – 1 tbsp
• Coriander seed – 1 tbsp
• Dry Red Chilli – 2 adjust according to your spice level
• Peanuts – 8-9

Instructions

• Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan. Add a drop of oil and mix well
• Dry roast all the ingredients mentioned under “Vangi Bath Powder' till they are golden brown. Switch off and set aside. Once they come to room temperature grind it into a coarse powder without adding water
• Add 1 tsp of oil to the pan and saute the brinjal with turmeric powder, salt, tamarind extract and hing. Stir in between and cook until the brinjal are done . Keep the cooked brinjal aside. Let the Brinjal comes to room temperature
• Add 1 tsp of oil and add all the ingredients under to “to temper” and let them splutter
• After Brinjal is cool down add 2 tbsp of ground spice powder and little salt for seasoning
• Add remaining oil and cook for 2-3 minutes in low flame and switch off
• Add the tempering and rice to the Brinjal and mix gently

Video

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Notes

1. Basmati rice, hand pound rice, brown rice, quinoa,bulgur etc. can be used instead of brown rice
2. If you are doubtful about the red Chilli spice. Add 1 red Chilli for the spice powder and 1 while tempering
3. If you have time cook Brinjal and let it cool down. Mix the spice powder after it comes to room temperature which helps for a nice flavour
4. sauting the spice powder with Brinjal is optional but enhances the flavour
5. cashew can be added for extra flavour
6. i added hing while tempering but forgot to mention in the video

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Ingredients :

Rice – 75 grams (I used regular rice, but basmati rice can also be used)

Brinjal – 250 grams, diced

Sesame Oil – 1 tbsp

Salt – as needed

Turmeric powder – 1/8 tsp

Tamarind paste- 1/8 tsp

hing – generous pinch

To temper:

Mustard seeds -1/2 tsp

Channa dal – 1 tsp

Urad dal – 1 tsp

Peanut – 25 grams

Curry leaves – hing

hing – generous pinch

Vangi Bath Powder:

Channa Dal  – 1 tbsp

Coriander seed – 1 tbsp

Dry Red Chilli – 2 (adjust according to your spice level)

Peanuts –  8-9

How to make Kathirikai sadam with step-by-step pictures:

• Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan. Add a drop of oil and mix well
• Dry roast all the ingredients mentioned under “Vangi Bath Powder’ till they are golden brown. Switch off and set aside. Once they come to room temperature, grind them into a coarse powder without adding water
  
• Add 1 tsp of oil to the pan and saute the brinjal with turmeric powder, salt, tamarind extract, and hing. Stir in between and cook until the brinjals are done . Keep the cooked brinjal aside. Let the Brinjal come to room temperature 

• Add 1 tsp of oil and add all the ingredients under to “temper” and let them splutter

• After the brinjal has cooled down, add 2 tbsp of ground spice powder and a little salt for seasoning

• Add the remaining oil and cook for 2-3 minutes on a low flame and switch off
• Add the tempering and rice to the Brinjal and mix gently

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