Thursday, 14 April 2016


Kathirikkai Saatham is today's recipe. 

This is one of the one-pot meals having full of nutrients loved by all of the family members.
The boiled rice cooked with  an unique blend of spices..! So simple.. easy way..whole meal..
An instant a kongu traditional touch.. Dig it..!

We pass on to make the kathirikkai saatham/Brinjal rice now..


Succulent brinjals medium size seven or eight
Boiled rice 200 gms
Chopped shallots one cup
Split red chillies  two nos (optional)
Curry leaves one sprig
Tamarind goose berry size
Sambar powder one spoon (I use Sakthi Sambar Powder here)
Coriander powder one spoon
Cumin and pepper powder half spoon each
Mustard seeds one spoon
Any cooking oil one tablespoon
Fenugreek powder half pinch
Asafoetida (Hing) one pinch
Cilantro leaves chopped half cup


Wash the brinjals three times and cut them longitudinally and keep them in water to avoid turning black
Soak tamarind in water for half an hour and take two cups of  tamarind extract
Heat the pressure pan with cooking oil over the flame.
Add mustard seeds to crackle and add shallots, red chillies, curry leaves, turmeric, fenugreek powder, hing/asafoetida and sambar powder.
Add moong dal and saute for a while on low flame.
Followed by brinjals and tomato dices
Fry for a couple of minutes
Pour the tamarind extract.
Add Salt to taste.
Allow to boil and get thckened. 
Transfer the rice with seven cups of water.
Mix them well to get combined together.
Close with lid and place the weight.
Cook with one whistle and simmer the flame.
Allow the pressure pan in simmer position for five minutes.
Turn off the flame.
Keep aside to cool and all the pressure released.

Garnish with coriander chops.
Pour one tablespoon of sesame oil (optional)

Serve hot with the curd pachadi, potato chips or banana chips. as accompaniments.
You can have a pleasure of eating this delicious rice during quick hours.
Do Try this out..


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