Brinjal Sambar also known as 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 Powder. 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.
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Brinjal Sambar Recipe | Kathirikai Sambar
Ingredients For Brinjal Sambar Recipe | Kathirikai Sambar
- 1 Cup Arhar / Toor Dal (Yellow Flat Daal)
- 2-3 Small Eggplant / Brinjal (Baigan)
- 1 Small Onion
- 2 Medium Sized Tomatoes
- 3-4 Whole Dry Red Chillies
- 7-10 Curry Leaves
- 1 Tablespoon Tamarind Paste
- 1 Teaspoon Rai (Black Mustard Seeds)
- 2 Tablespoons Sambar Masala
- 1 Teaspoon Salt, or to Taste
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Pinch Asafoetida (Heeng)
- 1 Tablespoon Oil
Step By Step Instructions for Brinjal Sambar Recipe | Kathirikai Sambar
- Wash arhar dal (toor dal) thoroughly and add it in a pressure cooker along with 4 cups of water along with salt and turmeric powder (haldi).1 Cup Arhar / Toor Dal (Yellow Flat Daal), 1 Teaspoon Salt, or to Taste, 1/2 Teaspoon Turmeric Powder (Haldi)
- Dice the brinjal and add them to the cooker. Stir the mixture properly and pressure cook it till you get 2 whistles (for around 5-6 minutes).2-3 Small Eggplant / Brinjal (Baigan)
- In the meantime you can prepare the tempering. Heat some oil in a pan and add mustard seeds and let them splutter. Also add a pinch of heeng.1 Teaspoon Rai (Black Mustard Seeds), 1 Pinch Asafoetida (Heeng)
- Then add the curry leaves & whole dried red chilies and roast them.7-10 Curry Leaves, 3-4 Whole Dry Red Chillies
- Add finely chopped onion and fry it till it becomes soft and turns golden brown in color.1 Small Onion
- Also add finely chopped tomatoes and fry till the tomatoes are cooked and soft.2 Medium Sized Tomatoes
- Add sambar powder and red chili powder.2 Tablespoons Sambar Masala, 1/2 Teaspoon Red Chilli Powder
- Mix the tamarind paste in water to remove the knots and add it to the tempering.1 Tablespoon Tamarind Paste
- Mix and cook the tempering for a couple of minutes till the gravy is nicely roasted and starts to leave oil on the sides.
- When the onion tomato masala is cooked add the boiled dal & brinjals to the gravy.
- 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 hot with rice, idli or dosa.
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