Kathirikkai Sadam, also known as Brinjal Rice, is a traditional South Indian rice dish that features the rich and delicious flavour of brinjals (eggplants) combined with fresh, aromatic spices and cooked rice. It is a popular one-pot meal for lunch or dinner, especially during festivals, family gatherings, or as a comforting weekday meal and for lunch box.
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Kathirikkai Sadam is a delightful dish that combines the goodness of brinjals and the comfort of rice in a satisfying meal. Whether you’re a fan of South Indian cuisine or simply looking to explore new flavours, this popular rice dish will become a favourite in your kitchen.
Brinjal Rice / Vangi Bath is prepared by sautéing sliced brinjal with a mix of spices, including coriander, cumin, and mustard seeds, as well as flavorful ingredients such as curry leaves, peanuts, and desiccated coconut. The spice mix is then combined with cooked rice to create a tantalizing medley of flavours. The dish is known for its rich, tangy, and slightly spicy taste, with the brinjals adding a unique texture and depth to the overall dish.
Vangi Bath is often served with a side of raita (yogurt-based condiment), papad (crispy flatbread), or pickle, adding further dimensions of taste and texture to the meal.
Why you will love this Kathirikkai Sadam Recipe?
Vangi Bath is a wholesome and satisfying meal that combines the goodness of rice and brinjals, making it a hearty option for lunch and dinner.
This easy brinjal rice recipe can be adapted to suit individual preferences, allowing for creative variations and personal touches to be incorporated, making it a versatile and customizable dish.
Combining the masala powder and egg plant creates a burst of flavour with every bite. Perfect for brinjal lovers.
It’s a simple recipe made with readily available ingredients that don’t require any complex cooking techniques. If you are a big fan of brinjal, you will love making this rice recipe.
How to make an easy Kathirikkai Sadam recipe?
Cook the rice fluffy, and let it cool to room temperature.
Add a little oil to a pan. Once hot, add the following one after the other and fry till they all turn golden brown: coriander seeds, chana dal, fenugreek seeds, urad dal and a big pinch of asafoetida, curry leaves, red chillies, cardamom and cinnamon stick. Fry till slightly golden brown and till a pleasant aroma comes.
Finally, add grated coconut and saute for a couple of minutes. Switch off and let this cool down to room temperature. Grind this into a fine powder. Set this powder aside.
To the same pan, add a little oil. Once hot, add mustard seeds, cumin seeds, urad dal, chana dal, peanuts, and curry leaves and cook till they turn golden brown.
Add sliced onions and garlic cloves and cook for a few minutes. Add chopped brinjals, salt, turmeric powder and cook them together. Close the pan and cook on low to medium flame till the brinjals cook well.
Add the freshly ground masala / vangi bath powder. Mix and cook for around 5 minutes.
Add cooked rice. Mix gently till the entire mixture comes together. Be careful not to break the rice. Add the salt if needed.
Garnish with coriander leaves. Add a bit of ghee on top if desired. Serve vangi bath with raita, or papad.
Tips & Suggestions
Use fresh, firm brinjals for the best results.
Adjust the spice levels according to your preference.
If using basmati rice, soak basmati rice for 20 minutes before cooking. This can help improve the texture and fluffiness of the rice once it’s cooked.
Cook rice in advance and cool it thoroughly before using it in this recipe. Ensure that the rice is not overcooked to maintain the right texture for the dish.
You can add roasted peanuts or cashew nuts in tempering for extra crunch and flavour.
You can use sesame oil, peanut oil or any other variety of your choice.
Serving Suggestions
Kathirikkai Sadam can be enjoyed alone or with a side of raita (yogurt-based condiment), papad (crispy flatbread), or pickle. It’s also a great option for packed lunches or picnics due to its portability and delicious taste at room temperature.
Try serving it with my okra raita.
Frequently asked questions
You can use any variety of regular rice like Basmati rice, Sona Masuri Rice or Ponni raw Rice. This recipe can also be made with leftover rice.
Yes, you can adjust the spice level by reducing the quantity of red chillies in the spice powder recipe to suit your taste preferences.
Absolutely! If you have allergies or prefer not to include nuts, you can omit them from the recipe without compromising the overall taste and appeal of the dish.
Store any leftover Brinjal Rice in an airtight container in the refrigerator. When reheating, add a splash of water to the rice to restore its moisture and fluffiness.
Yes, you can prepare the brinjal mixture and mix it with the cooked rice just before serving.
This delicious recipe can be made with purple variety brinjal, green brinjals or long eggplant variety.
Other rice dishes you may like
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Recipe Card
Kathirikkai Sadam | Brinjal Rice Recipe (Vangi Bath)
Ingredients
- ¾ cup Raw Rice
- 1 & ½ cups Water to cook the rice
To make Spice Powder
- 2 teaspoon Oil
- 1 pinch Asafoetida / Hing
- 2 tablespoon Coriander Seeds
- 2 tablespoon Chana Dal
- 1 tablespoon Urad Dal
- ¼ teaspoon Fenugreek Seeds
- 1 Cardamom
- 1 Cinnamon Stick
- 4 Red Chillies
- 5 Curry Leaves
- 2 tablespoon Grated Coconut
To make Brinjal Rice
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- 2 tablespoon Peanuts
- 10 Curry Leaves
- 1 medium Onion sliced
- 6 cloves Garlic finely chopped
- 8 Purple Brinjal
- Salt as needed
- ¼ teaspoon Turmeric Powder
- 3 tablespoon Coriander Leaves
Instructions
- Cook the rice fluffy, and let it cool to room temperature. I used Ponni Raw Rice and used a 1:2 ratio. (1 cup of rice, 2 cups of water). I cooked it for 3 whistles. If using basmati rice, soak the rice for 20 minutes and cook it accordingly.
To make Vangi Bath Masala Spice Powder
- Add a little oil to a pan. Once hot, add the following one after the other and fry till they all turn golden brown: coriander seeds, chana dal, fenugreek seeds, urad dal and a big pinch of asafoetida, curry leaves, red chillies, cardamom and cinnamon stick. Fry till slightly golden brown and till a pleasant aroma comes.
- Finally, add grated coconut and saute for a couple of minutes. Switch off and let this cool down to room temperature. Grind this into a fine powder. Set this powder aside.
To make the Brinjal Rice
- To the same pan, add a little oil. Once hot, add mustard seeds, cumin seeds, urad dal, chana dal, peanuts, and curry leaves and cook till they turn golden brown.
- Add sliced onions and garlic cloves and cook for a few minutes.
- Add chopped brinjals, salt, turmeric powder and cook them together. Close the pan and cook on low to medium flame till the brinjals cook well.
- Add the freshly ground masala / vangi bath powder. Mix and cook for around 5 minutes.
- Add cooked rice. Mix gently till the entire mixture comes together. Be careful not to break the rice. Add the salt if needed.
- Garnish with coriander leaves. Add a bit of ghee on top if desired. Serve vangi bath with raita, or papad.