Ridge Gourd Brinjal Kichadi recipe with full video and step by step pictures. Today we are going to see another kichadi recipe for idli, dosa and ven pongal. We make kichadi using ridge gourd or brinjal. Here we have to include both the vegetables along with onions, tomatoes, green chillies and moong dal.
My Grandmother often makes kichadi whenever she have sudden guests at home and everytime it tastes so good with her soft idlies. I followed her method which my Grandmother used to make. To reduce the cooking time by half I have simplified it by pressure cooking the brinjals and ridge gourds along with a tbsp of moong dal. Traditionally kichadi dishes are prepared in the kal chatti and mathu is used for mashing the brinjals. Generally for kichadi dishes, we use only green chillies and red chillies for the heat. I have added just a teaspoon of sambar powder and it doesn't alter the taste. When compared to sambar, this kichadi can be made in very less time which it makes a healthy side dish for breakfast.
Check out my other side dishes for idli and dosa
- Brinjal Kichadi
- Brinjal Kichadi with Dal
- Puli Milagai
- Tomato chutney
- Tomato Onion Thokku
- Tomato Chutney with green chillies
- Ridge gourd Sambar
- Tiffin Sambar
- Puli Milagai with coconut milk
- Brinjal chutney with black urid dal
- Ridge Gourd Chutney - Peerkangai Chutney
- Small onion chutney with black urid dal
- Coconut chutney with red chillies
- Coconut chutney with green chillies
- Brinjal chutney with red chillies
- Instant Tiffin Sambar
- Chettinad Onion Tomato Chutney
- Easy Tiffin Sambar
Ridge Gourd Brinjal Kichadi Recipe Details
Prep time : 15 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan
- 1 medium ridge gourd
- 1 big brinjal or 3 small brinjal
- 1 tbsp moong dal
- 1 onion
- 2 tomato
- 4 green chillies
- small lemon sized tamarind
- 1/4 tsp turmeric powder
- 1 tsp sambar powder
- 1 tsp asafoetida water
- 4 red chillies
- 1/8 tsp fenugreek
- 1/2 tsp mustard and urid dal
- few curry leaves
- few coriander leaves
- 2 tbsp oil
Cut off the top and bottom of the ridgegourd and gently peel the skins with a peeler. Slice lengthwise into halves and remove the seeds. Cut them into small bite size pieces. Similarly cut the brinjals into small pieces. Slit the green chillies, cut the onions and tomatoes.
Soak the tamarind in hot water. Extract the juice with 1 cup of water.
Take a small pressure cooker and add the chopped brinjals, ridge gourd and moong dal. Add 1 cup water and pressure cook for 3 to 5 whistles. Allow the pressure to settle down naturally.
Open the pressure cooker and drain the excess water and add this water later. Draining the water helps to mash easily. Using a wooden mathu, mash the vegetables gently. If you do not have matthu grind the cooked vegetables in the whipper mode. Do not grind it smoothly.
Heat oil in a kadai and add mustard and urid dal. Allow them to crackle and add broken red chillies. Next, add the onions and green chillies. Saute well for a few minutes, until it turns soft.
Add curry leaves and tomatoes and saute until it gets mushy.
When the tamarind extract starts to boil, add sambar powder.
If the kichadi appears thick, add some more water and mix well. Allow the kichadi to boil on medium heat. When the vegetables are combined well with the tamarind and starts to boil add the asafoetida water and continue to boil for another 5 minutes.
Finally, add chopped coriander leaves and turn off the heat. Transfer it to the serving dish.
Ridge gourd Brinjal kichadi is ready to serve.