Brinjal Masala Rice / Spicy Kathirikai Sadam

Brinjal Masala Rice / Spicy Kathirikai Sadam

Recipe Details

---

Ingredients

Main Ingredients

• Brinjal / Eggplant – 2, sliced lengthwise
• Raw rice – 1 cup
• Water – 2 cups, for cooking the rice
• Salt – to taste

To Grind

• Grated coconut – 1 tbsp
• Small onions / Shallots – 6, or onion – 1/2 medium
• Ginger-garlic paste – 1 tsp
• Green chilies – 4
• Coriander seeds – 1 tsp
• Mint and coriander leaves – 1/2 cup combined

For Tempering and Cooking

• Oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp

---

Preparation

1. Cook the rice with 2 cups water and salt until tender.
2. Spread the cooked rice on a wide plate and allow it to cool slightly so the grains remain separate.
3. Slice the brinjal or eggplant lengthwise into evenly sized pieces.
4. Roughly chop the small onions or regular onion for easier grinding.
5. Grind the coconut, onion, ginger-garlic paste, green chilies, coriander seeds, mint leaves, and coriander leaves into a smooth or slightly coarse masala paste.

---

Cooking Instructions

1. Heat the oil in a wide pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the sliced brinjal and turmeric powder.
4. Sauté for about 5 minutes, or until the brinjal begins to soften.
5. Add the ground masala paste.
6. Cook over medium heat, stirring frequently, until the raw aroma of the onion and spices disappears and the brinjal is tender.
7. Taste and adjust the salt if needed.
8. Add the cooled cooked rice.
9. Mix gently until the rice is evenly coated with the brinjal masala, taking care not to mash the rice or brinjal.
10. Remove from the heat and serve warm.

---

Tips

Small Brinjals: Small Indian brinjals work especially well for this recipe, but regular eggplant can also be used when they are not available.

Cool the Rice: Allowing the rice to cool slightly before mixing helps keep the grains separate and prevents the dish from becoming mushy.

Cook the Masala Well: Fry the ground onion-herb masala until the raw aroma disappears before adding the rice.

Handle Gently: Once the rice is added, fold it into the masala gently so the cooked brinjal pieces remain intact.

Serving Suggestion

Serve Brinjal Masala Rice with raita, appalam / papad, or a simple curd-based side dish.