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vangi-bath-kathirikkai-sadam-brinjal

Vangi Bath, Kathirikkai Sadam, Brinjal Rice Recipe


  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 3 servings 1x

Description

Vangi Bath, Kathirikkai Sadam, Indian Brinjal Rice Recipe – Recipe for Kathirikkai – Brinjal rice made with a spicy masala powder, Tamilnadu style.


Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Grind the fried ingredients to a powder. Let the powder be very slightly coarse. Set aside.
  6. 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.
  • Category: Lunch
  • Cuisine: South Indian