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 | Brinjal Rice | Vangi Bath | Kathirikai sadham 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.
I love Brinjal. Ever since childhood days this Kathirikai sadam is one of my favorite lunch box item. As a kid, this Brinjal Rice with tomato raita and fryums was one of my favorite options. My hubby is not a big fan of Brinjal but even he likes this Kathirikai sadam. The freshly ground powder gives nice flavor to the rice.
Any oil can be used for the Kathirikai sadam but sesame oil gives nice flavor to the Brinjal rice. I generally prepared double the quantity of freshly ground spice powder. Sometimes depending on the red Chilli spicy may vary so I add the spice powder accordingly. The extra spice powder can be used for Capsicum rice, Kathirikai Poriyal, Vazhakkai Poriyal etc.
I have posted lot of Brinjal based recipes in TMF,
Variety rice like this are perfect for lunch box as it has got vegetables and filling carbs. Carrot sadam is yet another quick variety rice option.
Brinjal Rice | Vangi Bath
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
Notes
- Basmati rice, hand pound rice, brown rice, quinoa,bulgur etc. can be used instead of brown rice
- If you are doubtful about the red Chilli spice. Add 1 red Chilli for the spice powder and 1 while tempering
- 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
- sauting the spice powder with Brinjal is optional but enhances the flavour
- cashew can be added for extra flavour
- i added hing while tempering but forgot to mention in the video
Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3
Category:Entree
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
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 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
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Great vegetarian recipe 🙂
Thanks Ema:)
Looks yummy!
Thanks Nora:)
That’s a full on, filling dish. X
Yes Deena:)
Hmmm……Vangi bath….yum yum….
I usually make this with bell peppers. …hubby and my favourite. …
Ya Chitra bell pepper Rice also tastes amazing:)
Love how the rice looks-Mine rarely comes out that perfect 🙂
Thanks Charanya:) try spreading the rice in wide pan and then mix. That’s is my mom’s tip and really works
Although I do not know some of the ingredients -and I had to google them to get a clear picture of the taste of your amazingly looking dish- but I have to admit your dish sounds and looks delicious. I have a question though, to prepare the bell pepper rice, do you substitute eggplants with bell pepper?
Thanks Amira:) yes same preparation can be followed for bell pepper rice as well replacing eggplant
right.. not my thing this time I hate brinjal 🙁
school hostel put me off they gave us such bad currie of brinjal .. YES curry 🙂 dont be shocked.. add lots of water .. more to serve everyone 🙂
🙂 I know brinjal is not favorite for many and yes totally agree hostel food makes us to hate many veggies:)
This looks delicious! Your instructions are great – very detailed. I can’t wait to try it!
Thank for the lovely comment:) Do try and let me know
Hi Vidya, this is a great recipe! We make something similar even as part of the Maharashtrian cuisine 🙂
Thanks Avni:) I am eager to learn Maharashtrian recipe
wow,i am a big fan of this rice 🙂
Chitra, good to here that brinjal rice is your favorite as well:)
One of my absolute favourites!
Mine as well:)
Wow..never heard of such a dish vidya!Looks delicious!…i have lots of eggplant in my veggie tray…gonna give it a try!!
Hapy to Know you likedBinjal rice:) Do try and Let me now:)
This rice looks like a winner. Saved it. 🙂
Thanks Sadia:)Do try it
That looks delicious! Love all of the flavors in here too 🙂
Thanks June:) ya its a flavorful dish
You vidya??, This is my fav……..but I have heard we should keep the powder used for this breakfast always ready in previous to prepare(which is difficult to prepare)………………… but u have showed it in pretty easy way…. thank you so so so much 🙂
You know what vidya??, This is my fav……..but I have heard we should keep the powder used for this breakfast always ready in previous to prepare(which is difficult to prepare)………………… but u have showed it in pretty easy way…. thank you so so so much 🙂
Asmitha, happy to know that this is your favorite:)Do try this and let me know how it turned out
oki 🙂
This looks so great! Can’t wait to try!
Waiting to hear from you:) thanks for visiting my blog