Tirunelveli Kathirikai Kichadi | Brinjal Sambar Recipe For Idli

Kathirikai kichadi recipe

I 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. 
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’s garden. So I got tempted to make this kichadi for me and I prepared tomato sambar for my husband. It came out exactly like my mom’s preparation. I felt like eating from my mom’s hand. So I am sharing my mom’s recipe with you all.
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’t forget to add gingely oil while serving. Lets see how to make this Tirunelveli style Kathirikai Kichadi with new updated pictures.
Tirunelveli kathirikai kichadi

Kathirikai Kichadi Recipe

Kathirikai Kichadi Recipe Kathirikai Kichadi Recipe / Brinjal sambar – Side dish for Idli

Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

INGREDIENTS

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

To season

  • Cooking oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Hing – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Chana dal – 1 tsp
  • Coriander leaves – a fistful ( must add  to garnish )
HOW TO MAKE KATHRIKAI KICHADI – METHOD


  • 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.
Kathirikai kichadi
  • 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.
Kathirikai kichadi
  • 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.
Kathirikai kichadi

  • 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.
Kathirikai kichadi 

  • 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.
Kathirikai kichadi

Enjoy with hot idli adding a tsp of gingely oil/Sesame oil ! Don’t forget sesame oil adds a great taste to this kichadi.


Note
  • Please don’t forget to add asafetida/Hing twice here. Garnishing with coriander leaves is also a must.

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43 thoughts on “Tirunelveli Kathirikai Kichadi | Brinjal Sambar Recipe For Idli”

  1. Raks

    I too hav a similar one in my archive,but this is still simpler version,i will try next time!!

    I think most of the guys hate brinjals;D

    Reply
  5. Suparna

    Hi Chitra,
    LOL…for the name and ur explanation…actually I hopped and skipped and long jumped here to see the brinjal khichdi ;)but nevertheless…I found this easy wonderful recipe passed on to u by ur mom :)good one again chitra.Appreciate u for the details u give in each of ur posts.
    TC

    Reply
  8. Gita Jaishankar

    Delicious dish Chitra, simple and easy with a few ingredients, thanks for sharing this lovely recipe 🙂

    Reply
  13. Vikis Kitchen

    No wonder that u make the dish again and again. Its a nice recipe , new to me yet. But will try it soon. Eager to taste it:)

    Reply
  21. Varsha Vipins

    Wow..I expected to see atleast coconut paste in this..But this is so unique n yum..flavor of brinjals only..:)

    Reply
  23. Tangled Noodle

    I wasn’t sure how this would be served but your last photo makes it clear – and it looks delicious!

    Reply
  24. s. stockwell

    Your site has so many interesting ideas for us! Thanks for popping in on us recently. We will always watch for your posts. best from Santa Barbara. s

    Reply
  32. Geanina Codita

    Thanks for the pictures are superb. So long and do not forget you are welcome anytime on geaninacodita.blogspot.com

    Reply
  37. sriharivatsan

    Hey chittu, already ur tomato-brinjal sambar has become a routine at home nowadays..My hubby has become a g8 fan of it now..Ippo, you have posted another wonderful and useful one…Surely i will try..Tx ma.

    Reply
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