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 teaspoon 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 teaspoon of oil and add all the ingredients under to “to temper” and let them splutter
- After Brinjal is cool down add 2 tablespoon 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 teaspoon of oil and add all the ingredients under to “to temper” and let them splutter
- After Brinjal is cool down add 2 tablespoon 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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Ema Jones
Great vegetarian recipe 🙂
Traditionally Modern Food
Thanks Ema:)
Treat and Trick
Looks yummy!
Traditionally Modern Food
Thanks Nora:)
Deena Kakaya
That’s a full on, filling dish. X
Traditionally Modern Food
Yes Deena:)
Chitra Jagadish
Hmmm……Vangi bath….yum yum….
Chitra Jagadish
I usually make this with bell peppers. ...hubby and my favourite. ...
Traditionally Modern Food
Ya Chitra bell pepper Rice also tastes amazing:)
Charanya
Love how the rice looks-Mine rarely comes out that perfect 🙂
Traditionally Modern Food
Thanks Charanya:) try spreading the rice in wide pan and then mix. That's is my mom's tip and really works
Amira
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?
Traditionally Modern Food
Thanks Amira:) yes same preparation can be followed for bell pepper rice as well replacing eggplant
Bikramjit
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 🙂
Traditionally Modern Food
🙂 I know brinjal is not favorite for many and yes totally agree hostel food makes us to hate many veggies:)
bridgetscrafts25
This looks delicious! Your instructions are great – very detailed. I can’t wait to try it!
Traditionally Modern Food
Thank for the lovely comment:) Do try and let me know
avnipalekar
Hi Vidya, this is a great recipe! We make something similar even as part of the Maharashtrian cuisine 🙂
Traditionally Modern Food
Thanks Avni:) I am eager to learn Maharashtrian recipe
chitra
wow,i am a big fan of this rice 🙂
Traditionally Modern Food
Chitra, good to here that brinjal rice is your favorite as well:)
Aruna Panangipally
One of my absolute favourites!
Traditionally Modern Food
Mine as well:)
food passion and love
Wow..never heard of such a dish vidya!Looks delicious!...i have lots of eggplant in my veggie tray...gonna give it a try!!
Traditionally Modern Food
Hapy to Know you likedBinjal rice:) Do try and Let me now:)
Sadia Mohamed
This rice looks like a winner. Saved it. 🙂
Traditionally Modern Food
Thanks Sadia:)Do try it
Baby June
That looks delicious! Love all of the flavors in here too 🙂
Traditionally Modern Food
Thanks June:) ya its a flavorful dish
Asmithaaa
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 🙂
Asmithaaa
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 🙂
Traditionally Modern Food
Asmitha, happy to know that this is your favorite:)Do try this and let me know how it turned out
Asmithaaa
oki 🙂
cookingwithtoddlers
This looks so great! Can't wait to try!
Traditionally Modern Food
Waiting to hear from you:) thanks for visiting my blog