{"id":5035,"date":"2009-04-17T09:56:00","date_gmt":"2009-04-17T09:56:00","guid":{"rendered":""},"modified":"2025-03-06T12:37:52","modified_gmt":"2025-03-06T12:37:52","slug":"kathirikai-khichidi-brinjal-gravy-for","status":"publish","type":"post","link":"https:\/\/www.chitrasfoodbook.com\/kathirikai-khichidi-brinjal-gravy-for\/","title":{"rendered":"Tirunelveli Kathirikai Kichadi | Brinjal Sambar Recipe For Idli"},"content":{"rendered":"
\n\"Kathirikai<\/p>\n
\nI learnt this brinjal sambar recipe for idli, dosa from my Amma. It is a Tirunelveli(Tamil nadu) style Kathirikai sambar made as a side dish for Idli. My mom calls this as Kathirikai kichadi. So I’ve mentioned the same as title. You can call this Kathirikai gosthu, kochu etc. <\/div>\n
<\/div>\n
This is my most favorite sambar with brinjal. My mom makes this gravy especially for me whenever I visit her place. I am a great fan of brinjal recipes whereas Sendhil is just the opposite to me. Last week I got some fresh brinjals from my uncle\u2019s garden. So I got tempted to make this kichadi for me and I prepared tomato sambar<\/strong><\/span><\/a> for my husband. It came out exactly like my mom\u2019s preparation. I felt like eating from my mom\u2019s hand. So I am sharing my mom\u2019s recipe with you all.<\/div>\n
<\/div>\n
Try this recipe only if you are an ardent brinjal fan like me. In this sambar, you can enjoy the original flavor of brinjal. Asafetida, coriander leaves and small onions used in it helps to enhance the taste and flavor. Do try this sambar and enjoy with hot idli. Don\u2019t forget to add gingely oil while serving. Lets see how to make this Tirunelveli style Kathirikai Kichadi with new updated pictures.<\/div>\n
<\/div>\n
<\/div>\n
\"Tirunelveli<\/a><\/div>\n
<\/div>\n
\n<\/div>\n
\n
\n

\nKathirikai Kichadi Recipe<\/h3>\n

\n\"Kathirikai Kathirikai Kichadi Recipe \/ Brinjal sambar – Side dish for Idli<\/span> <\/span><\/span><\/p>\n

\n<\/div>\n
\n
\nCuisine:<\/span> Indian<\/span> <\/div>\n
\nCategory:<\/span> Side dish<\/span> <\/div>\n
\nServes:<\/span> Serves 4<\/span> <\/div>\n
\nPrep time:<\/span> 10 Minutes<\/span> <\/div>\n
\nCook time:<\/span> 20 Minutes<\/span> <\/div>\n
\nTotal time:<\/span> 30 Minutes<\/span> <\/div>\n<\/div>\n
\n<\/div>\n
\n

INGREDIENTS<\/strong> <\/p>\n<\/div>\n

\n\n\n\n
\n
    \n
  • Brinjal – 4 nos ( medium size) (Finely chopped ) <\/span><\/li>\n
  • Green chilli \u2013  3 to 4 nos ( slit cut ) <\/span><\/li>\n
  • Tamarind \u2013 Small gooseberry size ( soak in water ) <\/span><\/li>\n
  • Small onions \u2013 15 nos ( finely chopped ) <\/span><\/li>\n
  • Hing \/ Asafetida \u2013 2 pinches <\/span><\/li>\n
  • Salt & water – as needed<\/span> <\/li>\n<\/ul>\n

    To season <\/p>\n

      \n
    • Cooking oil – 1 tbsp<\/span> <\/li>\n
    • Mustard seeds – 1\/4 tsp <\/span><\/li>\n
    • Hing \u2013 1\/4 tsp<\/span><\/li>\n
    • Urad dal \u2013 1\/2 tsp <\/span><\/li>\n
    • Chana dal \u2013 1 tsp<\/span><\/li>\n
    • Coriander leaves \u2013 a fistful ( must add  to garnish )<\/span> <\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
      \nHOW TO MAKE KATHRIKAI KICHADI – METHOD<\/strong> <\/p>\n

      \n
      \n <\/strong><\/p>\n<\/div>\n

      \n\n\n\n
      \n
        \n
      • Wash and chop the brinjals into small pieces. Keep them immersed in water to prevent discoloration of brinjals. Slit the green chillies and set aside.chop the small onions roughly. Soak tamarind in little water and take the extract. Keep aside. <\/li>\n<\/ul>\n
        \n\"Kathirikai<\/div>\n
          \n
        • Heat a pressure cooker base adding oil and saute the slitted green chillies. Add brinjals to it and mix well. Add little water,salt and pressure cook the brinjals in high flame for 2-3whistles.<\/li>\n<\/ul>\n
          \n\"Kathirikai<\/div>\n
            \n
          • Open the cooker, drain the excess water in a bowl and mash the brinjals well with a whisk or a back of ladle. You can also grind the cooked brinjals to a paste if you like smooth paste like sambar. <\/li>\n<\/ul>\n
            \n\"Kathirikai<\/div>\n
              \n
            • Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, half of the hing and curry leaves. Saute the small onions. Add the tamarind extract and the drained water from brinjals. Allow the onions to cook well. Add  the remaining Asafetida, salt when the water boils.<\/li>\n<\/ul>\n
              \n\"Kathirikai <\/div>\n
                \n
              • After the onions are cooked,add the mashed brinjal with some water to adjust the consistency. Let the gravy boil well. Lastly garnish with coriander leaves and switch off the flame. <\/li>\n<\/ul>\n
                \n\"Kathirikai<\/div>\n

                \nEnjoy with hot idli adding a tsp of gingely oil\/Sesame oil ! Don\u2019t forget sesame oil adds a great taste to this kichadi. <\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

                \n
                \n <\/strong>Note<\/strong>
                \n <\/strong><\/div>\n
                \n\n\n\n
                \n
                  \n
                • Please don\u2019t forget to add asafetida\/Hing twice here. Garnishing with coriander leaves is also a must. <\/b><\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
                  \n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
                  \n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                  I learnt this brinjal sambar recipe for idli, dosa from my Amma. It is a Tirunelveli(Tamil nadu) style Kathirikai sambar […]<\/p>\n","protected":false},"author":1,"featured_media":12857,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7182,231,7192,7197,7248],"tags":[46,43,4,70,112],"class_list":["post-5035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-idli-sambar-recipe-idli-sambar-varieties","category-recipes","category-south-indian-recipes","category-tamil-nadu-recipes-tamil-nadu-food","category-tirunelveli-recipes","tag-gravies-recipes","tag-idli-dosa-sambar-recipes","tag-side-dish-for-idli-dosa","tag-tiffin-accompaniments","tag-tirunelveli-recipes"],"yoast_head":"\nTirunelveli Kathirikai Kichadi | Brinjal Sambar Recipe For Idli - Chitra's Food Book<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chitrasfoodbook.com\/kathirikai-khichidi-brinjal-gravy-for\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tirunelveli Kathirikai Kichadi | Brinjal Sambar Recipe For Idli\" \/>\n<meta property=\"og:description\" content=\"I learnt this brinjal sambar recipe for idli, dosa from my Amma. 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