Brinjal rice, Vangi Bath is a keeper recipe with a lot of spice flavours. This recipe again is perfect for lunch box. Here is how to do Vangi bath, Kathirikkai Sadam my aunts style.
Getting the consistency of the rice is the key to variety rice. I always cook the rice in a pressure cooker using pot in pot method. Using a pot inside a pressure cooker avoids the spewing of water outside the cooker while cooking. I have used Sona Masuri (Raw Rice) today. Here is how I do it.
For every cup of rice, use 2 cups of water. Wash the rice in running water 2-3 times until the water runs clear, Soak one cup of rice in 2 cups of water for 10 minutes. Take a pressure cooker and fill it with one inch of water. Place the bowl with the soaked rice and water and cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to be released naturally.
The rice is done. The rice soldiers will be well cooked and separate, the way we need for variety rice preparations. I have a prestige 3 liter pressure cooker that I use for cooking rice and other preparations everyday.
Heat oil in a pan and add in the sliced brinjal and salt. I cut the brinjal into 4 slices. Saute on medium heat for 15 minutes till browned and soft. Set aside.
Heat oil in a pan and add in the urad dal, chana dal, white sesame seeds, dried red chillies, cumin seeds and curry leaves. Fry till the seeds are brown.
Add in the fresh shredded coconut and fry till the coconut is brown. Switch off the flame and add in the coriander powder. Mix well. Set aside to cool.
Here is how to make and store fresh shredded coconut.
Grind the fried ingredients to a powder. Let the powder be very slightly coarse. Set aside.
Heat oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds splutter and the urad dal brown. Add in the cooked brinjal, the ground masala powder and the salt. Saute for a minute. Add in the cooked rice and mix well to combine. Remove from heat and serve.
Vangi Bath, Kathirikkai Sadam, Brinjal Rice Recipe
Vangi Bath, Kathirikkai Sadam, Indian Brinjal Rice Recipe – Recipe for Kathirikkai – Brinjal rice made with a spicy masala powder, Tamilnadu style.
- Total Time: 35 mins
- Yield: 3 servings 1x
Ingredients
For Cooking Rice
- 1 Cup Raw Rice (like sona masuri variety)
- 2 Cups Water
For frying Brinjal
- 1 tablespoon peanut oil
- 10 brinjals, sliced
- 1/4 teaspoon salt
For the Brinjal Rice Masala Powder
- 2 teaspoon urad dal
- 2 teaspoon chana dal
- 1 teaspoon white sesame seeds
- 4 dried red chillies
- 1/4 teaspoon cumin seeds
- 1 sprig curry leaves
- 1/3 cup fresh shredded coconut
- 1 teaspoon coriander powder
For Tempering
- 1 tablespoon peanut oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon urad dal
- 2 dried red chillies
- 1 sprig curry leaves
- 3/4 teaspoon salt
Instructions
- Wash the rice in running water 2-3 times until the water runs clear, Soak one cup of rice in 2 cups of water for 10 minutes. Take a pressure cooker and fill it with one inch of water. Place the bowl with the soaked rice and water and cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to be released naturally.
- Heat oil in a pan and add in the sliced brinjal and salt. I cut the brinjal into 4 slices. Saute on medium heat for 15 minutes till browned and soft. Set aside.
- Heat oil in a pan and add in the urad dal, chana dal, white sesame seeds, dried red chillies, cumin seeds and curry leaves. Fry till the seeds are brown.
- Add in the fresh shredded coconut and fry till the coconut is brown. Switch off the flame and add in the coriander powder. Mix well. Set aside to cool.
- Grind the fried ingredients to a powder. Let the powder be very slightly coarse. Set aside.
- Heat oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds splutter and the urad dal brown. Add in the cooked brinjal, the ground masala powder and the salt. Saute for a minute. Add in the cooked rice and mix well to combine. Remove from heat and serve.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Lunch
- Cuisine: South Indian
Novice cook here. Vangi bath turned out wonderful. Used desiccated coconut instead of fresh. Can I replace fresh coconut with desiccated one where ever we saute fresh coconut for masala (in other recipes)? Please guide. Thank you.
Thank you. Fresh coconut and desiccated coconut are not interchangeable all the time. In some recipes it might work.
I tried vendakka puli kulambu by ur recipe …it’s too good sissy… I like it
Your recipes are amazing…Thank you for sharing