Brinjal rasam

Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 6 - tender baby brinjals
  • 1 - small lemon sized tamarind
  • Salt to taste
  • 2 tbsp - toor dhal
  • 2 tbsp - cooking oil
  • A pinch of hing
  • For grinding:
  • 4 - red chillies
  • 1/2 tsp - black peppercorns
  • 2 tsp - channa dhal
  • 1 tbsp - coriander seeds
  • For seasoning:
  • 1 tsp - cooking oil/ghee
  • 1 tsp - mustard seeds
  • A few curry leaves

How to Make Brinjal rasam

  • Soak the tamarind in 1 cup of water and extract the juice.
  • Pressure cook the toor dhal and keep it aside.
  • Clean the brinjals and slit them vertically while retaining the stalks. Immerse them in water to avoid discolouration.
  • Heat 1 tbsp of oil in a pan. Add the peppercorns, red chilli, coriander seeds and channa dhal. Fry.
  • Grind the ingredients to a powder.
  • Add 1 tbsp of oil and fry the brinjals. Keep the fried brinjals aside.
  • Heat the pan and add the tamarind extract juice, salt, hing and curry leaves. Bring to a boil.
  • Now add the fried brinjals and simmer for 5 mins.
  • Add the ground powder to the mixture and boil for 2 mins.
  • Now add the smashed thur dhal and take off the heat.
  • In a separate pan, heat the ghee to temper the mustard seeds.
  • When the mustard seeds splutter, add the curry leaves. Add these to the rasam.
  • Serve hot with rice.
  • Recipe & image courtesy: