Description

Kathirikai Sadam, or Brinjal Rice, is a fragrant and flavorful one-pot meal from South India. Tender eggplant pieces are cooked with a spicy and tangy tamarind-based masala, then mixed with rice to create a satisfying and aromatic dish. It's a popular tiffin item and a delicious way to enjoy this versatile vegetable.

Ingredients

For the Brinjal Masala

• 250 grams Brinjals (Eggplant) (medium-sized, cut into small cubes)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1 teaspoon Ginger-Garlic Paste
• 2 tablespoons Tamarind Pulp (from a small lemon-sized ball of tamarind)
• 1 teaspoon Red Chilli Powder (adjust to taste)
• 1.5 teaspoons Coriander Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Sambar Powder (optional, for extra flavor)
• Salt (to taste)
• 1.5 cups Water
• 2-3 tablespoons Oil

For Tempering

• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Urad Dal (Black Lentils)
• 0.5 teaspoon Chana Dal (Split Chickpeas)
• 1 sprig Curry Leaves
• 1 pinch Asafoetida (Hing)
• 1-2 Dry Red Chillies (broken into two)

For Mixing

• 2 cups Cooked Rice (preferably leftover rice, cooled)
• 1 tablespoon Gingelly Oil (Sesame Oil) (optional, for flavor)

Instructions

1. Heat oil in a pan. Add mustard seeds, urad dal, and chana dal. Let them splutter and turn golden brown.
2. Add dry red chillies, curry leaves, and asafoetida. Sauté for a few seconds.
3. Add the finely chopped onions and sauté until translucent.
4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Add the finely chopped tomatoes and cook until they turn soft and mushy.
6. Add red chilli powder, coriander powder, turmeric powder, and sambar powder (if using). Sauté for a minute.
7. Add the cubed brinjals and mix well with the masala.
8. Pour in the water and tamarind pulp. Add salt to taste. Mix well.
9. Cover the pan and cook on medium-low heat until the brinjals are soft and cooked through, and the masala has thickened. This will take about 10-15 minutes.
10. Once the brinjal masala is ready, take it off the heat and let it cool slightly.
11. In a large bowl, add the cooked rice. Add the prepared brinjal masala to the rice.
12. Gently mix the masala with the rice using a spoon or your hands, ensuring the rice grains are coated evenly without mashing the brinjals.
13. Add a tablespoon of gingelly oil (if using) and mix gently for extra flavor and aroma.
14. Serve Kathirikai Sadam hot or warm.