Brinjal Rasavangi

Rasavangi is one of the traditional and authentic Tamil Brahmin recipe made using brinjals. We can also make rasavangi with white pumpkin. My MIL used to make this once a week. Simple and easy to make kuzhambu variety. We can mix this yummy Brinjal Rasavangi with hot rice and enjoy with any veg curries...

Brinjal Rasavangi
Brinjal Rasavangi

Preparation and Yield:
Preparation time10 mins
Cooking Time25 mins

Brinjal Rasavangi
Brinjal Rasavangi

Thurdal1/2 Cup
Brinjal1/4 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

Brinjal Rasavangi
Brinjal Rasavangi

  1. Cook the thurdhal in the pressure cooker till it is soft

  2. Soak the tamarind in water for 10 mins and extract the juice

  3. Soak the channa dal for 10 mins in water. Finley chop the brinjal vertically and keep it aside.

  4. Heat oil in pan, add red chilli, coriander seeds, channa dal and fry till the dal turns golden brown color. Take this in a mixer. Add grated coconut along with hing and fry it till the coconut turns golden brown color and add this to the mixer

  5. Grind all these ingredients in the mixer to a nice paste.

  6. Add chopped brinjals in a pan and add soaked channa dal and water along with turmeric powder till the brinjal is cooked completely. Once the brinjal is half-cooked, add tamarind juice along with salt and allow the mixture to boil till the raw smell of tamarind goes off and the channa dal is cooked.

  7. Add the mashed thurdhal and ground paste and stir well and when the rasavangi starts to boil, remove from flame.

  8. 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.

  9. Kathirikai(Brinjal) Rasavangi is ready to serve.
  10. Brinjal Rasavangi
    Brinjal Rasavangi

Post a Comment

Thanks for this receipe mammi...I tried this and it came very well..

is there any supplementary for coconut?

Thanks for this recipe madam. I was searching for this for many years. I tried yours and it came out very delicious. I have made a post about this recipe in my blog and thanked you there also with your link. I will be more than happy if you approve my post. Thanks!

Hello mami,
Lovely pics. Tempted me a lot to try. I did not have brinjals in hand. I made with 2 cups of vendhaya keerai sauteed v well and 2 tomatoes. Also soaked 1/2 tsp of black pepper along with channa dhal. Came out so tasty.
Thank you for this recipe.

hi mami,i love ur blog very much.for all the traditional recipes i follow yours blog only.thanks for the recipes.mami, is there any difference between kathirikkai pitlai and rasavangi.

Hi Harini, Thanks for your words. The only difference between pitlai and rasavangi is we are adding urid dal as an extra ingredient for pitlai. Adding urid dal to pitai gives a slightly different taste to rasavangi

Thanks for the very tasty recipe. Mami, I have one doubt. What is the difference between rasavangi and araichu vitta sambar and pitlai?

Hi mami. May i know the difference between rasavangi and arachuvita sambhar ?
I always see your recipe for traditional cooking and especially sweets.

for arachivita sambar we don't fry the coconut but for rasavangi we fry the coconut other than that there are not much differences



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