Brinjal Sambar Recipe – Authentic South Indian Kathirikai Gravy

Last Updated on 2 months by Neha Deshmukh

Brinjal Sambar Recipe – Authentic South Indian Kathirikai Gravy

Introduction

There’s just something so comforting about a steaming bowl of sambar, isn’t there? It’s the kind of dish that instantly feels like home. This brinjal sambar, or kathirikai sambar as we call it in Tamil, is a family favourite. I first made this when I was trying to recreate my amma’s (mom’s) sambar, and honestly, it took a few tries to get it just right! But now, it’s a go-to for a quick, flavourful meal. It’s perfect with rice, idli, dosa, or even a simple bowl of pongal. Let’s get cooking!

Why You’ll Love This Recipe

This brinjal sambar is more than just a recipe; it’s a little piece of South Indian culinary tradition. It’s packed with flavour, relatively easy to make, and incredibly versatile. Plus, it’s a great way to get your veggies in! You’ll love how the brinjal soaks up all the delicious sambar flavours, and the tangy tamarind adds a wonderful depth.

Ingredients

Here’s what you’ll need to make this authentic kathirikai sambar:

• 3 medium brinjal (kathirikai)
• 20 small onions or 1 big onion
• 4 green chillies
• 1 tomato
• Small berry-sized tamarind
• 1.5 tbsp moong dal (split yellow lentils)
• 1/8 tsp turmeric powder
• 2 tbsp cooking oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split bengal gram)
• 1/2 tsp sambar powder
• Curry leaves
• Hing (asafoetida)
• Salt to taste
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few things make this sambar special:

• Kathirikai (Brinjal): I prefer using the long, slender brinjal variety for sambar as they have fewer seeds. But any kind will work! Soaking them in water prevents discoloration – a little trick my grandma taught me.
• Tamarind: Tamarind is key to that signature sambar tang. You can use tamarind paste if you prefer, about 1-2 tablespoons, adjusting to your taste.
• Sambar Powder: Sambar powder blends vary regionally. Some are spicier, some are more aromatic. Feel free to use your favourite brand! Homemade is amazing if you have the time.
• Moong Dal: Moong dal adds a lovely creaminess and body to the sambar. Don’t skip it! It really makes a difference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, chop the brinjal into small squares and soak them in water. This keeps them from turning brown. While that’s happening, finely chop the onions, green chillies, and tomato.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Let them turn golden brown.
3. Now, add the chopped onions, green chillies, curry leaves, and a pinch of hing. Sauté until the onions turn translucent – about 5-7 minutes.
4. Add the chopped tomatoes and brinjal. Sauté for another 5-7 minutes, until the tomatoes soften.
5. Time for the flavour boost! Mix in the tamarind extract, moong dal, turmeric powder, sambar powder, salt, and enough water to cover the vegetables.
6. Pressure cook on low heat for 1 whistle. Let the steam release naturally before opening the cooker.
7. Give the mixture a light mash. This helps thicken the sambar.
8. Finally, dilute idli/dosa batter or rice flour in ½ cup water and stir it into the gravy. Simmer until you reach your desired consistency – thinner for idli, thicker for pongal.
9. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook in two batches.
• Adjust the amount of green chillies and sambar powder to suit your spice preference.
• A pinch of jaggery can balance the flavours beautifully.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: If you like it spicier, add an extra green chilli or a pinch of red chilli powder.
• Consistency for Idli vs. Pongal: For idli, keep the sambar relatively thin. For pongal, simmer it for longer to achieve a thicker consistency.
• Festival Adaptations – Pongal/Makar Sankranti: During Pongal, we often add a little bit of grated coconut for extra richness. It’s a festive touch! My friend makes a version with pumpkin during this time too.

Serving Suggestions

This brinjal sambar is incredibly versatile! Here are a few ideas:

• Serve with hot rice and a dollop of ghee.
• Enjoy with crispy idli or dosa.
• Pair it with fluffy pongal for a comforting breakfast.
• It’s also delicious with vada or uttapam.

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for longer storage.

FAQs

• What type of brinjal is best for sambar? Long, slender varieties with fewer seeds are ideal, but any kind will work.
• Can I use sambar powder from a store? Absolutely! There are many great brands available.
• How do I adjust the sourness of the sambar? Add more or less tamarind extract to taste. A squeeze of lemon juice can also help.
• Can this sambar be made without a pressure cooker? Yes, you can cook it in a pot on the stovetop. It will take longer – about 45-60 minutes – until the brinjal is tender.
• What is the role of hing (asafoetida) in this recipe? Hing adds a unique savoury flavour and aids digestion. It’s a staple in Indian cooking!