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Kathirikai sadam | Brinjal Rice | Vangi Bath

July 4, 2014 By Vidya Srinivasan 40 Comments

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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.

Brinjal rice

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,

Kathirikai poriyal

Kathirikai drumstick poriyal

Enna Kathirikai kuzhambu

Stuffed Brinjal

Kathirikai Rasavangi

Sutta Kathirikai chutney

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

brinjal based recipes in TMF

Variety rice in TMF

Brinjal rice

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.
5 from 1 vote
Print Pin Comment
Course: Variety Rice
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 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
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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

Brinjal rice

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

kuzhambu and kai1

  • 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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Filed Under: Brinjal recipe | Kathirkai recipes, Entree, Indian, Variety Rice Tagged With: andhra, aubergine, bath, bhaat, bhat, brinjal, brinjal rice, eggplant, how to make, how to make Brinjal rice, how to prepare vaangi Baath, kalandha sadham, Karnataka, Kathirikai Sadam, Kathirikai Sadam recipe in tamil, Kathirkai, lunch box recipe, Maharashtrian, No Onion No Garlic, Recipe, rice, sadam, sadham, south indian variety rice, tamil, vangi, Vangi bath, vangi bath recipe, vangi bath with powder, variety, vegetable, Vegetarian

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Comments

  1. Ema Jones says

    July 5, 2014 at 00:37

    Great vegetarian recipe 🙂

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 11:34

      Thanks Ema:)

      Reply
  2. Treat and Trick says

    July 5, 2014 at 02:19

    Looks yummy!

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 11:33

      Thanks Nora:)

      Reply
  3. Deena Kakaya says

    July 5, 2014 at 04:05

    That’s a full on, filling dish. X

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 11:30

      Yes Deena:)

      Reply
  4. Chitra Jagadish says

    July 5, 2014 at 04:06

    Hmmm……Vangi bath….yum yum….

    Reply
  5. Chitra Jagadish says

    July 5, 2014 at 04:07

    I usually make this with bell peppers. …hubby and my favourite. …

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 11:29

      Ya Chitra bell pepper Rice also tastes amazing:)

      Reply
  6. Charanya says

    July 5, 2014 at 04:13

    Love how the rice looks-Mine rarely comes out that perfect 🙂

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 11:29

      Thanks Charanya:) try spreading the rice in wide pan and then mix. That’s is my mom’s tip and really works

      Reply
  7. Amira says

    July 5, 2014 at 04:46

    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?

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 11:27

      Thanks Amira:) yes same preparation can be followed for bell pepper rice as well replacing eggplant

      Reply
  8. Bikramjit says

    July 5, 2014 at 06:50

    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 🙂

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 11:26

      🙂 I know brinjal is not favorite for many and yes totally agree hostel food makes us to hate many veggies:)

      Reply
  9. bridgetscrafts25 says

    July 5, 2014 at 09:11

    This looks delicious! Your instructions are great – very detailed. I can’t wait to try it!

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 11:19

      Thank for the lovely comment:) Do try and let me know

      Reply
  10. avnipalekar says

    July 5, 2014 at 09:13

    Hi Vidya, this is a great recipe! We make something similar even as part of the Maharashtrian cuisine 🙂

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 11:00

      Thanks Avni:) I am eager to learn Maharashtrian recipe

      Reply
  11. chitra says

    July 5, 2014 at 09:52

    wow,i am a big fan of this rice 🙂

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 10:51

      Chitra, good to here that brinjal rice is your favorite as well:)

      Reply
  12. Aruna Panangipally says

    July 5, 2014 at 10:43

    One of my absolute favourites!

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 10:49

      Mine as well:)

      Reply
  13. food passion and love says

    July 5, 2014 at 12:41

    Wow..never heard of such a dish vidya!Looks delicious!…i have lots of eggplant in my veggie tray…gonna give it a try!!

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 18:17

      Hapy to Know you likedBinjal rice:) Do try and Let me now:)

      Reply
  14. Sadia Mohamed says

    July 5, 2014 at 15:38

    This rice looks like a winner. Saved it. 🙂

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 18:16

      Thanks Sadia:)Do try it

      Reply
  15. Baby June says

    July 5, 2014 at 19:51

    That looks delicious! Love all of the flavors in here too 🙂

    Reply
    • Traditionally Modern Food says

      July 5, 2014 at 19:56

      Thanks June:) ya its a flavorful dish

      Reply
  16. Asmithaaa says

    July 6, 2014 at 21:09

    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 🙂

    Reply
    • Asmithaaa says

      July 6, 2014 at 21:11

      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 🙂

      Reply
      • Traditionally Modern Food says

        July 6, 2014 at 21:34

        Asmitha, happy to know that this is your favorite:)Do try this and let me know how it turned out

        Reply
        • Asmithaaa says

          July 6, 2014 at 23:44

          oki 🙂

          Reply
  17. cookingwithtoddlers says

    July 7, 2014 at 16:06

    This looks so great! Can’t wait to try!

    Reply
    • Traditionally Modern Food says

      July 7, 2014 at 16:07

      Waiting to hear from you:) thanks for visiting my blog

      Reply

Trackbacks

  1. Stuffed Brinjal | Traditionally Modern Food says:
    July 29, 2014 at 23:46

    […] love the masala powder my Amma prepares for Vaangi Bath. I always wanted to cook brinjal with that powder as a stuffing. Have added additional ingredients, […]

    Reply
  2. Mango Rice | Traditionally Modern Food says:
    August 25, 2014 at 23:35

    […] meal. I was thinking of coconut rice, but when I opened the fridge, saw raw mangoes and brinjal. Brinjal rice is my favorite, and whenever I buy Mangoes I always do instant mango pickle. This time, for a […]

    Reply
  3. Sutta Kathirikai Chutney | Traditionally Modern Food says:
    January 11, 2015 at 20:32

    […] am among the few who love brinjal. I have already posted some brinjal recipes like Brinjal Rice, Enna Kathirkai Kuzhambu and Stuffed Brinjal. Usually in India, Sutta Kathirikai Thogayal is […]

    Reply
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    February 28, 2015 at 18:41

    […] Brinjal Rice […]

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  5. Baigan Bharta |Bhaigan Barta | Eggplant Curry | Traditionally Modern Food says:
    September 15, 2015 at 16:35

    […] Brinjal Rice […]

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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