Kathirikai Sadam or Vaangi Bhath, or Binjal Rice, this is a staple weekend or special occasions variation of of rice in our or any tamil brahmin household. Its karnataka version, Vangi Bhath has a different recipe, the masalas differ, but the idea remains the same. Brinjal Rice, rice mixed with a tangy spicy brinjal dry sabzi, and served with some raita and salad.
I remember Amma and Yasho would make this version on some weekends when we were treated to a variety of rices, like coconut rice, lemon rice, and this brinjal rice.This would be accompanied with a raita or pacchadi, and some appalam or papad. It used to be feast, followed by a mandatory nap, as the whole meal would become so so heavy.
But nowadays, in my brinjal crazy family, this has become a shorcut or cheats meal for lazy weekend lunches, just prepare the sabzi, cook rice, make a raita and you have a fancy lunch ready. Hope you like this, and helps you add something to your cheat treats menus.
- 1 cup Basmati or regular rice, washed and soaked.
- 2 big brinjals, washed and cut into 1/2 inch cubes
- 3 big onions, finely chopped.
- 2 big tomatoes, finely chopped
- handful of coriander leaves, washed and finely chopped.
- salt to taste
- refined oil for frying.
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp curry podi / powder
Ingredients for Curry Podi
- 1 tbsp coriander seeds, dry roasted
- 3 dry red chillies, dry roasted
- 1 tbsp chana dal, dry roasted
- 1/2 tsp urad dal, dry roasted
- Prepare the curry podi, powder first. Dry roast all the ingredients separately, and keep aside to cool for 2 mins.
- Now grind them in a dry grinder to a coarse powder, and set aside.
- Now Heat a medium kadai, girdle over medium heat, and add 2 tbsp of oil.
- Add the onions to it, and fry till they turn translucent.
- Add all the dry masalas, and 1 tbsp of the curry powder and stir for 1/2 min.
- Add the finely chopped tomatoes to it, and fry for another 2 minutes.
- Now add the brinjal pieces, and fry for a minute. Cover with a lid and let it simmer for 2-3 minutes.
- Open the lid, and give it a stir every 2-3 minutes, till the brinjal looks cooked completely. This will take some 1- minutes to be done. Switch off and let cool.
- Let the sabzi cool completely. Mix it with the rice only when it has cooled down.
- Take at-least 3/4 cup of sabzi for 1 cup of cooked rice, to get a flavorful kathrikai sadam / brinjal rice.
- You may note that i have used red chillies in the curry powder and also seperately, if your spice tolerance is not much, you may cut down on the additional chilli powder, or use a very mildly spiced chilli powder.
- Be generoud with the sabzi and rice ratio, that defines the flavors.
- Mix it with your fingers, so that the flavors are well soaked by the rice.