kathirikai sambar or brinjal sambar – since i make sambar & rasam along with the various other dals or vegetable curries, at least once or twice a week…. and so many veggies inclusively or exclusively go in the sambar.
luckily the very much north indian husband also loves to have sambar with rice… so its always welcome whenever i make this south indian popular dish.
in this kathirikai sambar recipe, i have use homemade sambar powder. now when using sambar powder, always make your own if you can or buy a good quality sambar powder. my mom always make sambar powder and gives it to me. so i don’t need to make a batch for myself. also i have a kerala shop near my place, which sells a really good sambar powder. i don’t remember the brand, but it is good.
for this brinjal sambar i have used the tiny brinjals with thorns on them. they are also called as gavti brinjal. these country brinjals are green in color with thorns on the stems and are generally used for making bharli vangi (stuffed brinjals). however, any brinjal or aubergine would be good in the sambar.
i have used pressure cooker for cooking the dal and then cooking the brinjals too. however you can also use a pot for cooking the dal and the brinjals. this is a quick recipe of making sambar… and one i often resort too when i have less time.
few more sambar recipes in the blog are vegetable sambar, hotel style tiffin sambar, radish sambar, red amaranth sambar, kala vatana sambar, vengaya sambar, black eyed beans pumpkin sambar and arachuvitta sambar recipe.
brinjal sambar recipe details below:
- 200 gms brinjals/baingan/aubergines
- 1 small onion, quartered or sliced
- 1 medium sized tomato, quartered
- 1 cup tuvar dal/pigeon pea lentils
- 1 tbsp seedless tamarind + ½ cup water
- a pinch of asafoetida/hing
- ½ tsp red chili powder/lal mirch powder
- ½ tsp turmeric powder/haldi
- 2.5 to 3 tsp sambar powder
- 2 or 2.5 cups water
- salt as required
- 12-15 curry leaves/kadi patta
- 3-4 dry red chilies
- ¾ tsp black mustard seeds
- ¾ tsp urad dal/spilt & skinned black gram
- a pinch of asafoetida or ¼ tsp asafoetida powder
- 2 tbsp groundnut oil or coconut oil or vegetable oil
- soak the tamarind in ½ cup water for 20-25 minutes.
- squeeze and extract the pulp from the tamarind.
- keep the tamarind pulp aside.
- boil the tuvar dal with onions and a pinch of asafoetida powder with 2.5 to 3 cups water in a pressure cooker, till soft and completely cooked.
- quarter or chop the brinjals.
- soak them in salted water for 15-20 minutes.
- once the pressure settles down, open the cooker lid and mash the dal with a wooden spoon.
- now add 2 or 2.5 cups water, chopped brinjals, quartered tomatoes, salt, red chili powder, turmeric powder to the dal.
- stir and pressure cook again for 1 whistle.
- let the pressure settle down. the brinjals would be cooked by now.
- now add the sambar powder, tamarind pulp and simmer the sambar till the rawness of the tamarind goes away and the whole mixture has well blended flavors and taste.
- in a small pan, heat oil.
- add the mustard seed and urad dal.
- splutter the mustard seeds and brown the urad dal.
- add red chilies, curry leaves and asafoetida.
- fry for some seconds.
- stir and immediately pour the tempering mixture on the sambar.
- cover with a lid, so that the flavors get absorbed.
- open after 4-5 minutes.
- garnishing with coriander leaves is optional.
- serve the brinjal sambar hot with steamed rice.