Brinjal Sambar (Kathirikai Sambar)
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
6
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Calories
223 kcal
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Course
Main Course
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Cuisine
Indian
Brinjal Sambar (Kathirikai Sambar)
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Brinjal sambar is a healthy and delicious South Indian sambar variant made with small brinjals, pigeon pea lentils, onion, tomato, sambar powder, herbs and spices.
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Ingredients
For Tamarind Pulp
- 1.5 to 2 tablespoons seedless tamarind
- ½ cup water
For Pressure Cooking Lentils
- 1 cup pigeon pea lentils (tuvar dal or arhar dal)
- 1 onion - quartered or sliced (medium sized)
- 2 pinches asafoetida (hing)
- 2.5 to 3 cups water for pressure cooking lentils
Other Ingredients for brinjal sambar
- 250 to 300 grams brinjals (kathirikai or eggplant)
- 2 or 2.5 cups water to be added later
- 1 tomato - quartered (medium to large-sized)
- salt as required
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder (ground turmeric)
- 2 to 3 tablespoons sambar powder or as required
For tempering
- 3 to 4 tablespoons oil sesame oil (gingelly oil) or coconut oil or any neutral flavored oil
- 1 teaspoon black mustard seeds
- 1 teaspoon spilt and skinned black gram (urad dal)
- 3 to 4 dry red chilies
- 15 to 20 curry leaves
- 1 pinch asafoetida (hing)
Instructions
Making brinjal sambar
- Soak the tamarind in water for 20 to 25 minutes.
- Squeeze and extract the pulp from the tamarind. Keep the tamarind pulp aside.
- Boil the tuvar dal with onions and asafoetida powder with 2.5 to 3 cups water in a pressure cooker for 8 to 10 minutes on medium to medium-high heat or until the lentils have completely softened and cooked well.
- Quarter or chop the brinjals. Soak them in salted water for 15 to 20 minutes.
- Once the pressure settles down on its own, then only open the cooker lid and mash the lentils with a spoon or wired whisk.
- Now add water, chopped brinjals, quartered tomatoes, salt, red chili powder, turmeric powder to the dal.
- Stir and pressure cook again for 1 whistle on medium to medium-high heat.
- Let the pressure settle down. The brinjals would be cooked by now.
- Now add the sambar powder, tamarind pulp and simmer the brinjal sambar for 4 to 5 minutes or till the rawness of the tamarind goes away and the whole mixture has well blended flavors and taste.
Making tempering
- In a small pan, heat oil. Add the mustard seed and urad dal.
- Let the mustard seeds splutter and the urad dal turn golden. Fry on a low heat so that the spices do not burn.
- Add dry red chilies, curry leaves and asafoetida. Fry for some seconds until the red chilies change color and curry leaves become crisp.
- Stir and immediately pour the tempering mixture on the sambar.
- Cover with a lid, so ½ the lid after 4 to 5 minutes.
- Garnish with coriander leaves if you prefer.
- Serve the brinjal sambar hot with steamed rice or South Indian recipes like Idli, Dosa varieties or uttapam.
Notes
- Use fresh tender brinjals. I suggest soaking the brinjals in salted water to remove their bitterness if any.
- While chopping the brinjals if you see any black spots or worms in them, then discard.
- Preferable use homemade sambar powder or a good brand of sambar powder for the best taste and flavor.
- For a faint sweetness you can consider adding a bit of jaggery.
- For tempering you can use sesame oil (gingelly oil) or coconut oil or any neutral flavored oil.
- The recipe can be scaled to make a small batch.
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
29g
(10%)
Protein
10g
(20%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
220mg
(9%)
Potassium
524mg
(15%)
Fiber
13g
(52%)
Sugar
6g
(12%)
Vitamin A
455IU
(9%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
30mg
Vitamin B6
1mg
Vitamin C
57mg
(63%)
Vitamin E
3mg
Vitamin K
6µg
Calcium
57mg
(6%)
Vitamin B9 (Folate)
465µg
Iron
3mg
(17%)
Magnesium
60mg
Phosphorus
176mg
Zinc
2mg
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 220mg | 9% |
| Potassium | 524mg | 11% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 455IU | 9% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 30mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 57mg | 63% |
| Vitamin E | 3mg | |
| Vitamin K | 6µg | |
| Calcium | 57mg | 6% |
| Vitamin B9 (Folate) | 465µg | |
| Iron | 3mg | 17% |
| Magnesium | 60mg | 15% |
| Phosphorus | 176mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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