Brinjal Kichadi - Side dish for idli, dosa and pongal - Kathirikai Kichadi

Brinjal Kicahdi - we often prepare kichadi as a side dish for idli, dosa and ven pongal. Already I posted brinjal kichadi with moong dal, onions, tomatoes and coconut.

Today we are going to see brinjal kichadi without dal which has thinner consistency when compared with brinjal kichadi with dal. Both kichadis taste good with idli or dosa. In this kichadi, the chopped brinjals are cooked along with tomato and green chilly. Then the tomato and green chilly are grounded along with coconut and fried grams and added to the kichadi. For this kichadi, there is no sambar powder or red chilly powder just green chillies and red chillies are added for the spiciness. This brinjal kichadi tastes so much good with Tirunelveli white brinjal. But it is not available in all the places so green brinjals or purple tender brinjals can be used. Now we will see the how to prepare brinjal kichadi without dal with step by step photos.

 Here is a short video for Brinjal Kichadi without dal

Similar recipes

Brinjal Kichadi with step by step instructions

Prep time : 15 minutes
Cook time : 15 minutes
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan


  • 6 brinjal
  • 3 tomato
  • 5 green chilly
  • 20 small onions, finely chopped
  • tamarind, small lemon size
  • 1 tsp asafoetida powder
  • 1/2 tsp turmeric powder
  • 1/4 cup grated coconut
  • 1 tbsp fried gram
  • 1 tsp mustard
  • 1 tsp urid da;
  • 3 dried red chilly
  • few curry leaves
  • few coriander leaves
  • 2 tbsp oil
  • salt to taste.

Cooking Directions

Wash the brinjals and cut into small cubes. Add it to a vessel filled with a tsp of salt to avoid discoloration. Soak tamarind with 1/4 cup water and extract juice with 1/2 cup water.
Take a small pressure cooker and add the chopped brinjal, tomato and green chilly. Add 1/2 cup water and pressure cook for 3 to 4 whistles.

Allow the pressure to settle down naturally and open the pressure cooker. Take the cooked green chillies and tomatoes and cool down for a while. Add fried grams, grated coconut in a small chutney jar and grind it with little water. Next add the  cooked green chillies and tomatoes and grind it smoothly.

Heat 2 tbsp oil in a deep kadai and add the mustard and urid dal. Next, add the broken red chillies and fry them for a few seconds. Add the chopped onions and saute well for a few minutes.

When the onions turn soft, add the tamarind extract along with the required salt.

In the meantime, gently mash the brinjal with a ladle and add it to the tamarind extract. Add turmeric powder and mix well.

Next, add the grounded coconut green chilly tomato paste and mix well with little water.

Allow the kichadi to boil well for 5 to 7 minutes on medium heat and turn off the heat.

Finally add the coriander leaves and curry leaves and transfer it to the serving dish.

Quick and tasty Brinjal Kichadi Serve it hot with idli or dosa.


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