Hi friends, surely all were had great fun and yummy prasadhams and more over great blessings from cute vinayagar... Right? Nearly for past 15 days, our blogs filled with different varieties of kozhukattais/modak... n found some innovative too... 

In my home, we wont be do kozhukattai on this day, don't know the reason it is inherited from my ancestors... so couldn't know the reason... but other days we will prepare and have it... but my sithi (my mom's younger sister) offer 2 varieties of kozhukattais with sweet pongal... we enjoyed that after our prayers to lord pillayar...

Ok! Coming to my recipe, today I am going to post kathirikai sambhar without tamarind... Mostly in our state sambhar will occupy all places like wedding, party, festivals and might be thrice or 4 times in a week n even in some houses daily making this yummy sambhar isn't it?  yeah!  we can have this sambhar with idli/dosa/rice and for chapathi too it will give superb taste really I love the combo of chapathi and sambhar... ... N my dad won't have so tangy foods so most probably avoid tamarind but you too taste  once n u will be like more and give me of your feedback...

Toor dal - 1 cup
Castor oil - 2 Tsp
Turmeric powder - 1 Tsp
Brinjal/Eggplant - 10-15
Oil - 3 Tsp
Fenugreek - 1 Tsp
Cumin seeds - 1 Tsp
Mustard and urad dal - 1 Tsp
Red chillies - 2 
Hing - 1 Tsp
Green chillies - 3 slited
Curry leaves - 1 stick
Shallots  -15-20 if medium
Tomatoes - 2 chopped 
Sambhar powder - 2-3 Tsp according to taste
Salt - to taste 
Coriander leaves - To garnish 
Water - as you need

  • First cook toor dal with 3 cups of water with castor oil and turmeric powder till 3 whistle comes and after pressure reduce separate dal water and dal.

  • Heat oil in a pan add the ingredients in the following order fenugreek, cumin seeds, mustard and urad dal, dry red chillies and hing wait till it splutter.

  • Now add shallots, green chillies and green chillies fry well till shallots turn transparent.

  • Now add tomatoes with salt and fry well for 2 minutes.

  • Next add sambhar powder and salt fry till nice aroma comes.

  • Now add dal water and let it boil meanwhile cut the brinjals and keep it ready to put into the mixture.

  • When it starts boiling add brinjals and dont put ladle to it because brinjal will turn black color.

  • Check the brinjal is cooked or not, after cooked pour toor dal to this mixture stir well and switch off the flame n sprinkle coriander leaves.

  • Serve hot with rice/idli/dosa/chapathi.


CLICK HERE 1 & 2!!!

Let's Cook


  1. Yummy sambar, I like the way you have added whole brinjals to it..

  2. Loved the way you have cut the brinjals dear :) I do the same sometimes I forget to add tamarind and foll my hubby saying that it was a new version of sambar :P Looks good and nice explanation Viji :)
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  3. Very yummy

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  4. Nice and flavorful sambar. Delicious with eggplant.

    Today's recipe:

  5. My hearty congratulations for the microwave set you win at lavanya's blog dear.Delicious sambar...I like the green brinjals...But i cant find those in my place....Love it dear....

  6. congrats Viji for the microwaveset winner .....
    Brinjal sambhar looks yummy...

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  7. Awesome sambar..loving it!!Well explained.. loved the small katirikkai n the color :)

  8. Super yummy sambar...we too make it the same way but with tamarind pulp :) like the way u cut Brinjals..,thanks for sending if to my ongoing event...

  9. I used to avoid eggplants during my younger days...now not! And your sambhar is just perfect! :)


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