Brinjal Rice Recipe- Authentic South Indian Rice with Sesame & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Brinjal Rice Recipe: Authentic South Indian Rice with Sesame & Curry Leaves

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, satisfying meal that isn’t too complicated to make. And let me tell you, this Brinjal Rice (Kathirikai Sadam) is exactly that! It’s a South Indian classic that’s been a staple in my family for years. I first made this when I was trying to impress my in-laws, and it was a huge hit – now it’s a regular request! The combination of tender brinjal, fragrant spices, and perfectly cooked rice is just… chef’s kiss.

Why You’ll Love This Recipe

This Brinjal Rice isn’t just delicious; it’s also wonderfully versatile. It’s a complete meal in itself, but it also pairs beautifully with raita or papadums. Plus, it’s a fantastic way to get a good dose of veggies! It’s comforting, flavorful, and surprisingly easy to whip up, even on a busy weeknight.

Ingredients

Here’s what you’ll need to make this amazing Brinjal Rice:

• 1 Cup Raw Rice (like sona masuri variety)
• 2 Cups Water
• 1 tablespoon peanut oil
• 10 brinjals, sliced
• 1/4 teaspoon salt (plus 3/4 teaspoon for later)
• 2 teaspoon urad dal
• 2 teaspoon chana dal
• 1 teaspoon white sesame seeds
• 4 dried red chillies
• 1/4 teaspoon cumin seeds
• 1 sprig curry leaves
• 1/3 cup fresh shredded coconut
• 1 teaspoon coriander powder
• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon urad dal
• 2 dried red chillies
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Raw Rice (Sona Masuri): I highly recommend using Sona Masuri rice for this recipe. It’s a short-grain rice commonly used in South India, and it gets beautifully fluffy when cooked. You can substitute with other short-grain varieties if needed, but the texture might vary slightly. (Approximately 180g)
• Peanut Oil: Peanut oil adds a lovely nutty flavor, but you can use any neutral cooking oil like sunflower or vegetable oil if you prefer.
• Urad Dal & Chana Dal: These lentils are key to the authentic flavor of the masala. Don’t skip them! You can find them at most Indian grocery stores. (Urad Dal: approx 15g, Chana Dal: approx 15g)
• White Sesame Seeds: These add a wonderful nutty crunch. Toasting them lightly before adding them to the masala really enhances their flavor. (Approx 5g)
• Curry Leaves: Fresh curry leaves are a must! They have a unique aroma that’s essential to South Indian cooking. If you can’t find fresh, dried curry leaves will work in a pinch, but the flavor won’t be quite as vibrant.
• Coconut: Freshly shredded coconut is best, but unsweetened desiccated coconut can be used as a substitute. (Approx 30g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the raw rice under cold water until the water runs clear. This removes excess starch and helps the rice cook up fluffy. Then, soak it in 2 cups of water for about 10 minutes.
2. Now, for the rice itself! I like to use the pot-in-pot method in my pressure cooker. Place the soaked rice and water in the inner pot, and cook for 2 whistles. Let the pressure release naturally – this is important for perfectly cooked rice!
3. While the rice is cooking, let’s get started on the brinjal. Heat 1 tablespoon of peanut oil in a pan over medium heat. Add the sliced brinjals and 1/4 teaspoon of salt. Sauté for about 15 minutes, stirring occasionally, until they’re beautifully browned and soft. Set aside.
4. In a separate pan, heat a little oil and roast the urad dal, chana dal, sesame seeds, red chillies, cumin seeds, and curry leaves until golden brown and fragrant. Be careful not to burn them!
5. Add the shredded coconut and fry for another couple of minutes until it’s lightly browned. Stir in the coriander powder and mix well.
6. Let the mixture cool completely, then grind it into a coarse powder. Don’t grind it too finely – you want some texture!
7. Now for the tempering! Heat 1 tablespoon of peanut oil in a pan. Add the mustard seeds and let them splutter. Then add the urad dal, red chillies, and curry leaves. Let them splutter too!
8. Add the cooked brinjals, masala powder, and the remaining 3/4 teaspoon of salt to the tempering. Sauté for about a minute, then mix in the cooked rice thoroughly.
9. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the brinjals. Cook them in batches if necessary to ensure they brown properly.
• Grinding the masala powder while it’s still warm helps release more flavor.
• Adjust the amount of red chillies to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil to ensure it’s plant-based.
• Spice Level Adjustment: If you like things spicier, add more red chillies to the masala powder. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Regional Variations:
  • Tamil Nadu: Often includes a small amount of tamarind paste for a tangy flavor.
  • Karnataka: Sometimes uses a pinch of asafoetida (hing) in the tempering.
  • Andhra: Known for being spicier, with a generous amount of red chillies.

Serving Suggestions

Brinjal Rice is fantastic on its own, but here are a few ideas to complete your meal:

• Raita (yogurt dip)
• Papadums
• A simple vegetable side dish like beans poriyal

Storage Instructions

Leftover Brinjal Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What type of rice is best for Brinjal Rice?

Sona Masuri rice is the traditional choice, but any short-grain rice will work.

2. Can I make the masala powder ahead of time? How should I store it?

Absolutely! You can make the masala powder up to a week in advance. Store it in an airtight container in a cool, dry place.

3. How do I adjust the spice level of this Brinjal Rice?

Simply adjust the number of red chillies in the masala powder.

4. What is the best way to cook the rice for this recipe – pressure cooker vs. stovetop?

I prefer the pressure cooker method for its convenience and fluffy results. However, you can also cook the rice on the stovetop using the absorption method.

5. Can I use frozen brinjals for this recipe?

Yes, you can! Just make sure to thaw them completely and pat them dry before sautéing. They might release a bit more water during cooking, so you may need to cook them for a slightly longer time.