Brinjal Sambar Kathirikai Sambar

I make Sambar and Rasam very often along with vegetable side dishes. As they are easy to make, tasty and healthy also. Thus I have shared many sambar and rasam varieties on the blog. Apart from the Drumstick Sambar and Varutharacha Sambar that I make, this is my go-to recipe for making sambar with any veggies, be it aubergines, okra, radish, spinach or even mixed veggies. In this kathirikai sambar, I have used homemade Sambar Powder. Now when using sambar powder, always make your own if you can or buy a good quality sambar powder. I personally prefer to make my own sambar powder as you know that homemade spice mixes are the best. You know what ingredients you are adding to it and it is packed with full of flavors and anytime better than store-bought ones. For this brinjal sambar I have used the tiny brinjals with thorns on them. They are also called as gavti brinjal. These country brinjals or native brinjal variety are green in color with thorns on the stems and are generally used for making Bharli Vangi (stuffed brinjals). However, any brinjal or aubergine would be good in the sambar. I have used the pressure cooker for cooking the dal and then cooking the brinjals too. However, you can also use a pot for cooking the dal and the brinjals. This is a quick recipe of making sambar… And one I often resort to when I have less time. It makes for a comforting meal when paired with steamed rice, rasam, poriyal by the side. Finish the meal with some Curd Rice and you have a satisfying lunch.

How to make Brinjal Sambar

1. Soak 1.5 to 2 tablespoons of seedless tamarind in ½ cup water for 20 to 25 minutes.
2. Squeeze and extract the pulp from the tamarind. Keep the tamarind pulp aside.
3. Add 1 cup tuvar dal (pigeon pea lentils or arhar dal) with 1 medium-sized quartered onion and 2 pinches of asafoetida powder (hing) with 2.5 to 3 cups water in a pressure cooker. You can also cook the lentils in a pan or Instant pot adding water as required.
4. Pressure cook the lentils for 8 to 10 minutes on medium to medium-high heat or until they have softened and cooked completely.
5. Quarter or chop 250 to 300 grams brinjals. Soak them in salted water for 15 to 20 minutes. Soaking them in salted water removes the bitterness if any from them.
6. Once the pressure settles down on its own in the cooker, then only open the cooker lid and mash the lentils with a wired whisk or spoon.
7. Now add 2 to 2.5 cups of water or as required. Drain all the water from the chopped brinjals and add them to the cooker.
8. Also add 1 medium to large-sized quartered tomato.
9. Add salt as required, 1 teaspoon red chili powder and ½ teaspoon turmeric powder to the dal.
10. Stir and pressure cook again for 1 whistle on medium to medium-high heat. Let the pressure settle down on its own again and then only open the cooker lid. The brinjals would be tender and cooked by now. If you prefer you can either lightly saute the brinjal and tomatoes separately in some oil or cook them in some water in a pan. Then add them to the mashed lentils.
11. Now add 2 to 3 tablespoons of sambar powder and the prepared tamarind pulp. Add the sambar powder depending on its fragrance and quality.
12. Simmer for 5 to 6 minutes on low to medium-low heat or till the rawness of the tamarind goes away and the whole mixture has well-blended flavors and taste. Stir often so that the lentils do not stick at the bottom of the cooker.

Making tempering for brinjal sambar

13. Measure and keep all the ingredients ready for tempering.
14. In a small pan, heat 3 to 4 tablespoons of oil. Add 1 teaspoon black mustard seeds and 1 teaspoon urad dal (split and skinned black gram). You can use sesame oil (gingelly oil) or coconut oil or any neutral flavored oil.
15. Keep stirring and let the mustard seeds splutter and the urad dal turn golden.
16. Add 3 to 4 dry red chilies, 15 to 20 curry leaves and 1 pinch of asafoetida (hing). You can remove the seeds from the red chilies if you want. Also note that when adding curry leaves the oil will splutter, so be careful.
17. Fry for some seconds till the red chilies change color and curry leaves become crisp.
18. Stir and immediately pour the tempering mixture on the sambar.
19. Cover with a lid, so that the flavors get absorbed.
20. Open the lid after 4 to 5 minutes.
21. Garnishing with coriander leaves is optional. Serve the brinjal sambar hot with steamed rice. You can also have it with Idli or Dosa or Medu Vada. Few more Sambar varieties Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Brinjal Sambar recipe post from the blog archives (first published in August 2013) has been updated and republished on 5 July 2021.

title: “Brinjal Sambar Kathirikai Sambar " ShowToc: true date: “2024-09-19” author: “Jamie Stevens”

I make Sambar and Rasam very often along with vegetable side dishes. As they are easy to make, tasty and healthy also. Thus I have shared many sambar and rasam varieties on the blog. Apart from the Drumstick Sambar and Varutharacha Sambar that I make, this is my go-to recipe for making sambar with any veggies, be it aubergines, okra, radish, spinach or even mixed veggies. In this kathirikai sambar, I have used homemade Sambar Powder. Now when using sambar powder, always make your own if you can or buy a good quality sambar powder. I personally prefer to make my own sambar powder as you know that homemade spice mixes are the best. You know what ingredients you are adding to it and it is packed with full of flavors and anytime better than store-bought ones. For this brinjal sambar I have used the tiny brinjals with thorns on them. They are also called as gavti brinjal. These country brinjals or native brinjal variety are green in color with thorns on the stems and are generally used for making Bharli Vangi (stuffed brinjals). However, any brinjal or aubergine would be good in the sambar. I have used the pressure cooker for cooking the dal and then cooking the brinjals too. However, you can also use a pot for cooking the dal and the brinjals. This is a quick recipe of making sambar… And one I often resort to when I have less time. It makes for a comforting meal when paired with steamed rice, rasam, poriyal by the side. Finish the meal with some Curd Rice and you have a satisfying lunch.

How to make Brinjal Sambar

1. Soak 1.5 to 2 tablespoons of seedless tamarind in ½ cup water for 20 to 25 minutes.
2. Squeeze and extract the pulp from the tamarind. Keep the tamarind pulp aside.
3. Add 1 cup tuvar dal (pigeon pea lentils or arhar dal) with 1 medium-sized quartered onion and 2 pinches of asafoetida powder (hing) with 2.5 to 3 cups water in a pressure cooker. You can also cook the lentils in a pan or Instant pot adding water as required.
4. Pressure cook the lentils for 8 to 10 minutes on medium to medium-high heat or until they have softened and cooked completely.
5. Quarter or chop 250 to 300 grams brinjals. Soak them in salted water for 15 to 20 minutes. Soaking them in salted water removes the bitterness if any from them.
6. Once the pressure settles down on its own in the cooker, then only open the cooker lid and mash the lentils with a wired whisk or spoon.
7. Now add 2 to 2.5 cups of water or as required. Drain all the water from the chopped brinjals and add them to the cooker.
8. Also add 1 medium to large-sized quartered tomato.
9. Add salt as required, 1 teaspoon red chili powder and ½ teaspoon turmeric powder to the dal.
10. Stir and pressure cook again for 1 whistle on medium to medium-high heat. Let the pressure settle down on its own again and then only open the cooker lid. The brinjals would be tender and cooked by now. If you prefer you can either lightly saute the brinjal and tomatoes separately in some oil or cook them in some water in a pan. Then add them to the mashed lentils.
11. Now add 2 to 3 tablespoons of sambar powder and the prepared tamarind pulp. Add the sambar powder depending on its fragrance and quality.
12. Simmer for 5 to 6 minutes on low to medium-low heat or till the rawness of the tamarind goes away and the whole mixture has well-blended flavors and taste. Stir often so that the lentils do not stick at the bottom of the cooker.

Making tempering for brinjal sambar

13. Measure and keep all the ingredients ready for tempering.
14. In a small pan, heat 3 to 4 tablespoons of oil. Add 1 teaspoon black mustard seeds and 1 teaspoon urad dal (split and skinned black gram). You can use sesame oil (gingelly oil) or coconut oil or any neutral flavored oil.
15. Keep stirring and let the mustard seeds splutter and the urad dal turn golden.
16. Add 3 to 4 dry red chilies, 15 to 20 curry leaves and 1 pinch of asafoetida (hing). You can remove the seeds from the red chilies if you want. Also note that when adding curry leaves the oil will splutter, so be careful.
17. Fry for some seconds till the red chilies change color and curry leaves become crisp.
18. Stir and immediately pour the tempering mixture on the sambar.
19. Cover with a lid, so that the flavors get absorbed.
20. Open the lid after 4 to 5 minutes.
21. Garnishing with coriander leaves is optional. Serve the brinjal sambar hot with steamed rice. You can also have it with Idli or Dosa or Medu Vada. Few more Sambar varieties Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Brinjal Sambar recipe post from the blog archives (first published in August 2013) has been updated and republished on 5 July 2021.