Skip to main content

Brinjal (Eggplant) Rice | Kathirikkai Sadham

Brinjal rice - prepared with roasted brinjals and flavoured with an aromatic spice powder. Rice varieties such as lemon rice, tamarind rice or mango rice have been popular for lunch box dishes because of their less time preparation and long time shelf life. This brinjal rice is also one among them. The rice is precooked in a pressure cooker and it’s mixed with the roasted brinjals and spice powders. In my opinion, the taste of this brinjal rice is very similar to the tamarind rice, but the ingredients may vary a little bit. If you feel it’s difficult to prepare the spice powder, plan it a day before and it will take less than 15 minutes to mix the rice. Many people do not have time to prepare and therefore prefer ready mix powders for these kind of rice varieties but it is not healthy. In ready mix spice powders they are adding attractive colours and preservatives which are allergic to us. All the ingredients are easily available in our pantry and you can prepare it if you plan ahead.

Brinjal (Eggplant) Rice, Kathirikkai Sadham - Brinjal rice - prepared with roasted brinjals and flavoured with an aromatic spice powder. Rice varieties such as lemon rice, tamarind rice or mango rice have been popular for lunch box dishes because of their less time preparation and long time shelf life. This brinjal rice is also one among them. The rice is precooked in a pressure cooker and it’s mixed with the roasted brinjals and spice powders. In my opinion, the taste of this brinjal rice is very similar to the tamarind rice, but the ingredients may vary a little bit. If you feel it’s difficult to prepare the spice powder, plan it a day before and it will take less than 15 minutes to mix the rice. Many people do not have time to prepare and therefore prefer ready mix powders for these kind of rice varieties but it is not healthy. In ready mix spice powders they are adding attractive colours and preservatives which are allergic to us. All the ingredients are easily available in our pantry and you can prepare it if you plan ahead. Lunch Box recipes - Brinjal Recipes



During my college days, I saw this recipe on a TV cookery show prepared by the Chef. Mallika Badrinath. I took the notes in my recipe diary and prepared this rice many times and it is a favourite lunch box dish for my husband and my son. For this brinjal rice, I prefer green colour brinjals which helps to cook easily with less oil. If you do not have green brinjals, you can use any varieties as you have it. You can use basmati rice, raw rice or regular ponni rice. As I said in my brinjal fry dish, the brinjals must be cooked with frequent turns for 7 to 10 minutes. A little patience is required for these kind of rice dishes to achieve perfect results. The spice powder used for rice was freshly roasted ingredients ( chana dal, coriander seeds, urid dal, fenugreek, cinnamon, red chillies and coconut). Now we will see the Brinjal rice recipe in detail.

Check out my other rice varieties




Brinjal (Eggplant) Rice Kathirikkai Sadham Recipe




Print Friendly and PDF
Prep time : 15 minutes
Cook time : 20 minutes
Serves : 4
Category : rice varieties
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup (225 grams) rice
  • 2.5 cups water
  • 2 big green brinjal or 6 medium brinjal
  • 1/2 tsp turmeric powder
  • 1 tsp mustard
  • 1 tsp urid dal
  • 8 split cashew nuts
  • 1/2 tsp asafoetdia powder
  • few curry leaves
  • 1 medium lemon
  • 1 tbsp ghee
  • 4 tbsp groundnut oil
  • salt to taste
For brinjal rice powder
  • 1 tbsp chana dal
  • 1 tbsp coriander seeds
  • 1 tsp urid dal
  • 1/2 tsp fenugreek
  • 6 dried red chilly
  • small piece cinnamon
  • 3 tbsp coconut
Cooking Directions
  1. Take a bowl and add 1 cup rice. Wash it in the water for 3 times and soak the rice with 1 cup of water for 20 minutes. After 20 minutes, add the soaked rice along with the water in a pressure cooker and add remaining 1.5 cups of water. Close the pressure cooker and cook for 2 whistles.
  2. Heat 1 tsp of oil in a frying pan and add the cinnamon, chana dal, coriander seeds, urid dal, fenugreek and red chillies. Roast the spices on medium heat until it turns golden brown and add the grated coconuts. Roast until the coconut gratings become dry.
  3. Add these roasted ingredients in a small mixer jar and powder it nicely.
  4. Heat 2 tbsp oil in a heavy bottomed kadai for 2 to 3 minutes and the brinjals. Saute the brinjals on medium heat. Repeat the process for 10 to 12 minutes. When the brinjals are done, transfer it to a seperate plate. 
  5. Open the pressure cooker and transfer the rice to a wide plate or vessel and swirl 2 tbsp oil over the rice.
  6. Heat ghee and oil in another kadai and add the mustard, urid dal and cashew nuts. Allow them to turn golden brown and add the curry leaves and asafoetdia powder. Stir them quickly as it turns black.
  7. Next, add the cooked rice and reduce heat to low. Mix them well.
  8. Add the roasted brinjals and required salt to the rice and mix them gently.
  9. Now add the turmeric powder and brinjal rice powder. Mix them well with the rice and check for the seasonings. Turn off the heat and add the lemon juice. Mix them until the rice is fully incorporated with the spice powder. Close it with the lid for 10 to 15 minutes.

Brinjal (Eggplant) Rice Kathirikkai Sadham with step by step photos


Take a bowl and add 1 cup rice. Wash it in the water for 3 times and soak the rice with 1 cup of water for 20 minutes. After 20 minutes, add the soaked rice along with the water in a pressure cooker and add remaining 1.5 cups of water. Close the pressure cooker and cook for 2 whistles. Allow the pressure to settle down naturally.


Wash the brinjals and remove the stem. Cut the brinjal in half lengthwise and cut each half into halves lengthwise. Add these brinjals in a vessel filled with salted water.


Heat 1 tsp of oil in a frying pan and add the cinnamon, chana dal, coriander seeds, urid dal, fenugreek and red chillies.



Roast the spices on medium heat until it turns golden brown and add the grated coconuts. Roast until the coconut gratings becomes dry. Allow them to cool down.


Add these roasted ingredients in a small mixer jar and powder it nicely. Scrape the sides and powder them well.


Heat 2 tbsp oil in a heavy bottomed kadai for 2 to 3 minutes and the brinjals. Saute the brinjals on  medium heat. Turn them frequently with a ladle. Repeat the process for 10 to 12 minutes. When the brinjals turn soft, transfer it to a seperate plate. 



Open the pressure cooker and transfer the rice to a wide plate or vessel and swirl 2 tbsp oil over the rice.



Heat ghee and oil in another kadai and add the mustard, urid dal and cashew nuts.


Allow them to turn golden brown and add the curry leaves and asafoetdia powder. Stir them quickly as it turns black.


Next, add the cooked rice and reduce heat to low. Mix them well.


Add the roasted brinjals and required salt to the rice and mix them gently.


Now add the turmeric powder and brinjal rice powder. Mix them well with the rice and check for the seasonings.


Turn off the heat and add the lemon juice. Mix them until the rice is fully incorporated with the spice powder. Close it with the lid for 10 to 15 minutes.


Serve it with any vegetable poriyal or applam and vathal.





Comments

Popular posts from this blog

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -...

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy.    Tips for the best Paneer masala Use fresh ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen  You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice.  You can ...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin.  Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and  green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala.  To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mo...

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian bean...

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal  dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi.  There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast.  Check out my other tiffin recipes here Idli ...

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuz...