Pumpkin Rasavangi

Rasavangi is a stew made using Pumpkin / Brinjal. This can be taken along with the white rice or as a side dish.

Pumpkin Rasavangi
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Pumpkin Rasavangi
Thurdal1/2 Cup
White pumpkin1/4 Kg
Tamarind1 lemon size
Turmeric PowderA Pinch
SaltTo Taste
Channa dal2 tablespoon

Ingredients for Grinding:
Red Chilli6
Grated Coconut1/2 Cup
Coriander Seeds2 tablespoon
Channa dal1.5 tablespoon
Oil1 tablespoon

For Seasoning:
Oil1 tablespoon
Mustard Seeds1 teaspoon
Urdal2 teaspoon
Curry Leavesfew

  • Cook the thurdhal in the pressure cooker till it is soft
  • Soak the channa dal for 10 mins in water.
  • Smash the cooked thurdal and keep it aside.
  • Chop the pumpkin into small squares and keep it aside.
  • Extract the tamarind juice and keep it aside.
  • Heat oil in pan and add red chilli and fry for a while. Make sure that the chilli don't get burnt. Take this in a mixer
  • Now add coriander seeds, channa dal and fry till the dal turns golden brown color. Take this in a mixer along with the red chilli.

  • Add grated coconut along with hing and fry it till the coconut turns golden brown color and add this to the mixer
  • Grind all these ingredients (fried items so far) in the mixer to a nice powder.
  • Add chopped Pumpkin in a pan and add water along with salt and turmeric powder till the pumpkin is cooked completely.
  • Once the pumpkin is cooked, add tamarind juice and soaked channa dal and allow the mixture to boil till the raw smell of tamarind goes off and the channa dal is cooked.
  • Add the smashed thurdhal and cooked channa dal and ground powder and stir well and when the rasavangi starts to boil, remove from flame.

  • Pour the oil in the pan, add the mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add the urdhal and fry it till it becomes golden color.
  • Add curry leaves and and fry it and add it to the cooked rasavangi.
  • Pumpkin Rasavangi is ready to serve.

    • Another easier method is to make Rasavangi using lemon. Please follow this link for the same.
    • Please follow this link for Brinjal Rasavangi.
    • Pumpkin Rasavangi

    Post a Comment

    Tastier dish to learn and really Indian recipes are a elegant and flamboyant in its flavor and look as well as in its taste.

    Hello mami...I tried this out today and it is yummy! Thanks for sharing. I have a question...how is this different from araithuvitta sambar procedure?

    Hi Vidhya, for araithu vita sambar, we dont need to fry the coconut. But we fry till it turns golden brown for Rasavangi. That is the difference.

    Thank you so much for the response.
    - Vidhya

    I made rasavangi yesterday and got the same taste that we used to eat at my mom's place. Thank you so much !!!
    - Kamalambal

    Can we use peanuts instead of chana dal?

    Sure we can use cook raw peanuts and use it or we can also use cooked whole (chickpeas)



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