Kathrikkai Sadam – Brinjal Rice Recipe – How to make South Indian Kathrikkai Sadam – Easy Brinjal Rice Recipe – is a popular rice dish in Karnataka called as ” Vangi Bath”, prepared with brinjals stuffed with special spice blend and cooked along with rice. Our family style kathrikkai sadam, a recipe passed on to me from one of my favorite granny late Mrs. Jyothi Parameswaran, an excellent cook … an expert in making this dish. As a kid I have spent many many summer vacations at her place… laughter, fun, outing, good food all combined with some boot camp learning 
which includes reading, solving puzzles, cooking especially the art of oorukai/varthal making 
, gardening what not..and some knitting too.
Well, i could just catch only a few of my fav interests from her 
… no matter who visits her place or where she goes…she always served the best to eat… this being one of her signature dish is often made, all neatly packed in a குண்டு தூக்கு சட்டி..which was always accompanied by a pack of homemade varutha vengaya & congee varthals plus freshly blossomed ஜாதி மல்லி, நித்திய மல்லி (mullai )all from her own terrace garden..beautifully stringed all by herself in a geometric pattern… truly grandmas are God sent angels! Well, that was my first life lesson… ” Hospitality” which was showered upon us with nothing in return expected! I truly miss her! 
This dish though takes all its flavor from toasted black sesame seeds spice blend and in addition the entire thing gets cooked in coconut milk. We always use fresh blend of spices for our preparation, you can also make the blend ahead and then proceed. I’ve used whole garam masala and skipped the dry coconut as my recipe includes coconut milk instead. Check here of Vangi Bhath Powder
Kathirikkai Sadam
Instructions
For Masala
- Heat a tsp of oil in a pan and toast all ingredients from table-1 except asafoetida. (Dry red chili + coriander seeds + cumin seeds + split back gram + Bengal gram + Fenugreek seeds + Black sesame seeds + Black peppercorns) Roast till they turn golden and switch off. Let cool completely and grind in a mixer jar adding asafoetida. Keep this aside.
For Rice
- Heat oil in a pan, splutter curry leaves, toast bay leaf, cinnamon, cloves, cardamom, kapok buds and star anise. Fry the onions and green chili till lightly brown.
- Add the ginger garlic paste and chopped tomatoes and cook for few minutes. At this stage you can either cut the brinjals crosswise and stuff with spice and cook or cut them into thin slices and add to the onion mixture. (I prefer mine thinly sliced as got very picky eaters at home who normally ignore whole brinjal if spotted) Add the sliced brinjal along with turmeric and ground masala. Bring down the flame to low, cover and cook the veggies. Add salt, exact measure of coconut milk and water. Switch off.
- Wash basmati rice and soak if you prefer for 10 minutes. Drain all the water and then add the cooked gravy and either pressure cook up to 2 whistles or pop it in a rice cooker to cook. When done garnish with finely chopped coriander leaves and serve with raita & chips.
| Ingredients-1 (Vangi Bath powder) | |
|---|---|
| 4 (long) | Dry red chili |
| 1 tablespoons | Coriander seeds |
| 1 teaspoon | Cumin seeds |
| 1 tablespoon | Split black gram |
| 1 tablespoon | Bengal gram (kadala paruppu) |
| ¼ teaspoon | Fenugreek seeds |
| 3 teaspoons | Sesame seeds (black) |
| 1 teaspoon | Black pepper corns |
| ¼ teaspoon | Asafoetida / hing |
| Ingredients-2 | |
|---|---|
| 6 medium sized | Brinjal |
| 2 cups | Basmati rice (raw) |
| 1 cup | Onion (cut lengthwise thinly) |
| 1/2 cup (chopped) | Tomato |
| 2 | Green chili (slit open ) |
| 1/2 teaspoon | Ginger garlic paste (optional) |
| 2 leaves | Bay leaf |
| 3 sticks (small) | Cinnamon stick |
| 3 | Cloves |
| 2 | Kapok buds (marathi moggu) |
| 1 (few petals) | Star anise |
| 2 | Cardamom |
| 1/4 teaspoon | Turmeric powder |
| 2 cups | Thin coconut milk |
| 2 cups | Water |
| 10 stalks | Coriander leaves (chopped ) |
| 10 leaves | Curry leaves (fresh) |
| 2 teaspoons | Salt (or to taste) |
| 1 teaspoon | Sesame oil (for tasting curry leaves) |
| 5 teaspoons | Oil (preferably sesame oil) |
Lets see how to make this Kathirikkai sadam…
For the masala: Heat a tsp of oil in a pan and toast all ingredients from table-1 except asafoetida. (Dry red chili + coriander seeds + cumin seeds + split back gram + Bengal gram + Fenugreek seeds + Black sesame seeds + Black peppercorns) Roast till they turn golden and switch off. Let cool completely and grind in a mixie adding asafoetida. Keep this aside.
For the Bath: Heat oil in a pan, splutter curry leaves, toast bay leaf, cinnamon, cloves, cardamom, kapok buds and star anise. Fry the onions and green chili till lightly brown. Add the ginger garlic paste and chopped tomatoes and cook for few minutes. At this stage you can either cut the brinjals crosswise and stuff with spice and cook or cut them into thin slices and add to the onion mixture. (I prefer mine thinly sliced as got very picky eaters at home who normally ignore whole brinjal if spotted) Add the sliced brinjal along with turmeric and ground masala. Bring down the flame to low, cover and cook the veggies. Add salt, exact measure of coconut milk and water. Switch off.
Wash basmati rice and soak if you prefer for 10 minutes. Drain all the water and then add the cooked gravy and either pressure cook up to 2 whistles or pop it in a rice cooker to cook. When done garnish with finely chopped coriander leaves and serve with raita and boiled eggs.
We also like fresh curry leaves fried in sesame oil poured over the rice as garnish… Yum!
Notes
- Serves 4
- Use of black sesame seeds adds nice colour to the dish, you can use any type. This dish is an excellent menu for lunch boxes, pack with plain boiled eggs and it will be wiped clean.
- You can cook this with plain raw rice / pachai arisi / samba rice / siru mani arisi / sona masoori / any basmati rice.
- You can avoid coconut milk and cook with plain water, if using premade powder as it includes copra or grated coconut. But in order to enjoy this dish to the full extent prepare with fresh thick coconut milk.
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