Brinjal sambar recipe is a popular and excellent sambar with eggplants from south Indian cuisine. You can make this flavorful, delicious, vegan and gluten free brinjal sambar in 20 minutes. Tastes wonderful with hot rice, potato fry, okra fry, cabbage or carrot curry. Here is how to make brinjal sambar easily.
There are so many delicious varieties of sambar in south India. Sambar is the first course of a typical south Indian meal.
Sambar is a very popular and most sought after south Indian dish across the globe. A well made sambar is a delight to the taste buds with its perfect flavor, texture and taste.
I make sambar at least twice a week at home and often rotate the recipes of onion sambar, udupi sambar, pumpkin sambar, nellai sambar, drumstick sambar. Making these are very easy when you have good sambar powder handy. Occasionally I prepare varutharacha sambar, tomato samabr with coconut too.
This brinjal samabr is another easy one that is a favorite too. Again this is a no grind recipe where you just use sambar powder. While I suggest homemade sambar powder, you can also use any good quality ones from the stores.
Brinjal means eggplants. In this sambar recipe I have used tiny violet eggplants used for ennai kathrikai. These tiny eggplants are so delicious with less seeds and buttery texture. Green or country variety brinjal will also be good in this recipe. Do not however use the big ones used for bharta.
You can serve brinjal sambar with rice, any vegetable side like potato poriyal, avarakkai poriyal, raw banana fry, beans poriyal or vazhakkai poriyal. You can also serve this with idli, dosa, pongal or upma like idli sambar.
This Brinjal Sambar Recipe Is
Delicious, flavorful & tastes best with rice
Vegan and gluten free
Goes well with rice, idli, dosa
Good way to add some protein in diet
Kid friendly moderately spiced.
To make brinjal or kathrikai sambar you need very few simple ingredients. You can make this recipe in flat 20 minutes. I cook the lentils and make the other prep work side by side. By the time lentils are cooked, the veggies are also cooked with sambar powder and all you need is to just mix and simmer.
If you wish you can also make this kathrikai sambar in pressure cooker I have included the instructions below after the step by step recipe.
In this sambar recipe you can use chopped carrots or potatoes along with brinjal.
How To Make Brinjal Sambar
1. Pick, rinse and pressure cook 1/2 cup toor dal until completely done and mushy. Drain and mash well.
2. Rinse and chop eggplants into lengthwise and soak in water until use.
3. Soak a small lemon sized tamarind ball in warm water for 10 minutes. Extract thick pulp.
4. In the mean time heat 1 tablespoon oil in a pan. Temper with mustard seeds, methi seeds and curry leaves. Add peeled small onions and saute well for few minutes.
5. Now drain the water from the soaked eggplants and add the eggplants. Saute and mix.
6. Add turmeric powder, sambar powder. Mix well.
7. Add tamarind extract and mix well.
8. Bring to a boil.
9. Add the cooked dal and salt to taste.
10. Mix well and simmer for 5-6 minutes.
11. Add coriander leaves, mix well and remove from flame.
12. Serve brinjal sambar hot or warm.
Can I Make Brinjal Sambar In Pressure Cooker?
Yes, here are the instructions to make this brinjal sambar in pressure cooker.
Heat a pressure cooker base with 1 tablespoon oil. Follow the steps from 4 to 8. Now instead of cooked dal, add 1/2 cup rinsed toor dal and close the cooker. Pressure cook for 6-7 whistles.
Once the pressure is released, mix well and add cilantro leaves. Serve brinjal sambar hot or warm.
More Brinjal Recipes
I hope you will try this bharwa bhindi recipe and enjoy as much as we did. P
Brinjal Sambar Recipe
Brinjal Sambar (Kathrikai Sambar)
To cook lentils for brinjal sambar
- 1/2 cup arhar or toor dal
- 2 cups water
- a pinch of salt
For making brinjal sambar
- 12 small eggplants cut lengthwise
- 3 tablespoons tamarind extract from a small lemon sized tamarind ball
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon methi seeds
- 15 curry leaves
- 15 small onions shallots or pearl onions
- 2 tablespoons sambar powder
- 1/2 teaspoon turmeric powder
- salt to taste
- 2 tablespoons chopped coriander leaves
- Pick, rinse and pressure cook 1/2 cup toor dal until completely done and mushy. Drain and mash well.
- Rinse and chop eggplants into lengthwise and soak in water until use.
- Soak a small lemon sized tamarind ball in warm water for 10 minutes. Extract thick pulp.
- In the mean time heat 1 tablespoon oil in a pan. Temper with mustard seeds, methi seeds and curry leaves. Add peeled small onions and saute well for few minutes
- Now drain the water from the soaked eggplants and add the eggplants. Saute and mix.
- Add turmeric powder, sambar powder. Mix well.
- Add tamarind extract and mix well.
- Bring to a boil.
- Add the cooked dal and salt to taste.
- Mix well and simmer for 5-6 minutes.
- Add coriander leaves, mix well and remove from flame.
- Serve brinjal sambar hot or warm.
- If not preferred you can leave out onions in this recipe
- Use sesame oil for best flavor
- You can double or halve the recipe.