Thursday, October 29, 2015

Kathirikai Rasavangi - Brinjal Rasavangi

This is the first time I am trying this rasavangi. This has been in my to-try list for a very long time. I haven't tasted this before. I came to know about this recipe couple of years back when I used to browse for a variation to our regular sambars and rasams. When I decided to make this few days back I pinged all of my brahmin friends to get the recipe :-) As always there are a number of ways to make the same dish and I got different versions too. From that I had to adopt my own version. Rasavangi is one of the traditional and authentic Tamil Brahmin recipe made using brinjals or ash gourd. I would say this is very much close to the way we prepare arachu vita sambar with a slight twist in the ingredients and you end up in different taste. A perfect alternative for the regular sambars. I prepared bitter gourd poriyal for side and it matched perfectly with the rasavangi. This is a no onion-no garlic recipe too. 


Toor dal - 1/2 cup
Brinjal - 1/4 kg
Tamarind - a small gooseberry size, soaked and extracted
Turmeric powder - a pinch
Hing - a pinch
Black channa - 2 tbsp, soaked overnight (optional)
Jaggery - 1/2 tsp
Salt as per taste

To Grind

Coriander seeds -1 tbsp
Bengal gram/Kadalai paruppu - 2 tsp

Pepper - 1/4 tsp or some 10 peppercorns
Red chillies - 2 or 3 ( adjust as per your spice level)
Grated coconut - 3 tbsp

For seasoning

Coconut oil - 2 tsp
Mustard seeds, urad dal, red chillies and curry leaves as per taste

  1. Pressure cook the dal along with turmeric powder, mash it and set aside. Also pressure cook the black channa until soft.
  2. Meanwhile dry roast all the ingredients mentioned under "To Grind" section one by one, allow to cool down and grind to a smooth paste by adding very little water.
  3. Wash and cut brinjals lengthwise or into bite sized pieces. Keep them soaked in water until we cook them to avoid discoloration.
  4. In a broad vessel or pan take the cut brinjals and add water, turmeric powder and salt and allow the brinjals to get cooked. Once half cooked add the tamarind extract and allow to get cooked until soft. Now add the mashed dal and boiled black channa. 
  5. Then add the ground paste, jaggery and mix well. Allow this to cook for few more minutes until everything blends together. Once done, turn off the flame.
  6. Now do the seasoning. Heat 2 tsps of coconut oil, add mustard seeds, when it splutters, add urad dal, red chilli and curry leaves and pour it over the rasavangi.  Mix well and enjoy with rice.

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