Brinjal Sambar also known Kathirikai Sambar in Tamil (and Vankaya Sambar in Telugu) is an easy Sambar recipe where brinjal is used as a major ingredient in the Sambar.
Sambar is a delicious recipe characterized by a strong, refreshing & unique aroma and is central to south Indian cuisine. It is made primarily from tur or arhar dal (pigeon pea lentils), vegetables, tamarind & various spices. A meal of Sambar mixed with rice and eaten with some sort of vegetable side dish followed by curd rice is a prime southern Indian staple.
Sambar gets its unique flavor from the addition of a special spice preparation known as Sambar Masala. Sambar Masala can either be purchased from store or it can be prepared at home from various spices like coriander seeds, cumin seeds, fenugreek seeds, black pepper, red chillies etc.
Sambar can be made with a wide variety of vegetables. Some commonly used vegetables include Brinjal, Pumpkin, Okra, Onion, Radish, Drumstick, Tomatoes, French beans etc.
This recipe for Sambar is very handy when one is short of time. Brinjal Sambar is a excellent side dish for breakfast varieties like idli, dosa, medu vada, pongal, idiyappam etc. as well as with main course of steamed rice.
To make Brinjal Sambar at home follow the detailed step by step recipe with photos posted below.
Category: Main Course
Cuisine: South Indian
Ingredients For Brinjal Sambar Recipe
- 1 Cup Arhar/Toor Dal (Yellow Flat Daal)
- 2 Small Brinjal/Baigan, diced
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 4-5 Whole Dry Red Chillies
- 6-7 Curry Leaves
- 1 Tablespoon Tamarind Paste
- 1 Teaspoon Rai/Mustard Seeds
- 2 Tablespoon Sambar Powder
- 1 Teaspoon Salt, or to Taste
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Haldi/Turmeric Powder
- 1 Pinch Heeng/Asafoetida
Step By Step Instructions With Photos for Brinjal Sambar Recipe
Wash 1 cup of Arhar/Toor Dal thoroughly and add it in a pressure cooker along with 4 cups of water. Dice 2 small Brinjals and add them to the cooker. Also add 1 teaspoon Salt & 1/2 teaspoon Haldi/Turmeric Powder. Stir the mixture properly and pressure cook it till you get 2 whistles (for around 5-6 minutes).
In the meantime you can prepare the tempering. Heat 2 tablespoons oil in a pan and add mustard seeds and let them splutter. Add a pinch of Heeng. Then add 7-8 curry leaves & 4-5 whole dried red chilies and roast them.
Then add 1 finely chopped onion and fry it till it turns golden brown. Add 1 finely chopped tomato and cook it till the raw aroma goes away.
Add 2 tablespoons of Sambar Powder and 1/2 teaspoon of Red Chili Powder. Mix 1 tablespoon of Tamarind Paste in water to remove the knots and add it to the tempering.
When the onion tomato masala is cooked add it to the boiled dal & brinjals in the pressure cooker. Add around 1 cup of water to adjust the consistency. Mix all the ingredients well and let the sambar boil for 3-4 minutes.
Brinjal Sambar is ready. Serve it hot along with idli, dosa, vada or steamed rice.