Kathirikai Rasavangi is one of the traditional and authentic kuzhambu made using Brinjal. This will be thick in consistency and can also be served as a stew (kootu). Vegetables with freshly ground spices gives very good flavor and taste to this kuzhambu.
Rasavangi is one of the traditional and authentic Tamil Brahmin recipe made using brinjals. We can also make rasavangi with white pumpkin. Rasavangi is much similar to Arachivita Sambar. The main difference in the proportion of spices used. Rasavangi has a dominant flavor of coriander seeds and peppercorns. Also Brinjal Rasavangi is thicker in consistency than Sambar. Also for Arachivita Sambar we don’t need to fry the coconut but for Rasavangi we used to fry the coconut.
Some have an aversion for brinjal, but they would mostly love this Rasavangi. Simple and easy to make kuzhambu variety. We can mix this yummy Brinjal Rasavangi with hot rice and enjoy with any veg stir-fry of your choice.
If you like this Brinjal Rasavangi, then you can also try other Traditional Recipes
Pakarkaai Pitlai– Pavakkai Pitlai is one of the unique kuzhambu variety with full of flavor ante taste. Though it’s looks similar to Sambar, but there are few variations and the taste would be different. Usually this kuzhambu is made using Bittergourd or Brinjal.
Ulli Theeyal Recipe – Ulli Theeyal is a popular kuzhambu (gravy) made using shallots (pearl onion / Ulli) and fried ground coconut masala. Theeyal has a very nice flavor of roasted coconut and tanginess from tamarind. It goes well with rice as well as an accompaniment.
Pulissery – Mor Kuzhambu is a traditional Kuzhambu across India made using Buttermilk. This is being made with different variations across different parts of the country. Pulissery is type of Mor Kuzhambu made in Kerala.
Kathirikai Rasavangi is one of the traditional and authentic kuzhambu made using Brinjal. This will be thick in consistency and can also be served as a stew (kootu). Vegetables with freshly ground spices gives very good flavor and taste to this kuzhambu.
2tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
For Grinding
6nosRed Chili
½cupGrated Coconut
2tbspCoriander Seeds
1½tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1tbspOil
For Tempering
1tbspOil
1tspMustard Seeds
1tspSplit Urad Dal
1sprigCurry Leaves
Instructions
Pressure Cook Thurdhal
Cook the Toor Dal in the pressure cooker till it is soft
Extract the Tamarind Juice
Soak the tamarind in water for 10 mins and extract the juice
Soak the Chana Dal
Soak the chana dal for 10 mins in water.
Chop the Brinjal
Finley chop the brinjal vertically and keep it aside.
Prepare the Rasavangi Masala
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
Grind the Ingredients
Grind all these ingredients in the mixer to a nice paste.
Let's make Rasavangi
Add chopped brinjals in a pan and add soaked chana 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 chana dal is cooked.
Add the Dhal
Add the mashed thurdhal and ground paste and stir well and when the rasavangi starts to boil, remove from flame.
Let's do the Tempering
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.
Rasavangi is Ready
Kathirikai(Brinjal) Rasavangi is ready to serve.
Video
Nutritional Info
Nutrition Facts
Kathirikai Rasavangi | Brinjal Rasavangi
Amount Per Serving (1 Serving)
Calories 277Calories from Fat 77
% Daily Value*
Fat 8.5g13%
Trans Fat 8.5g
Sodium 20.7mg1%
Potassium 629.6mg18%
Carbohydrates 41g14%
Fiber 7.4g31%
Protein 10.1g20%
Calcium 64.7mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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Instruction with step by step pictures :
Cook the thurdhal in the pressure cooker till it is soft
Soak the tamarind in water for 10 mins and extract the juice
Soak the channa dal for 10 mins in water. Chop the brinjal vertically and keep it aside.
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
Grind all these ingredients in the mixer to a nice paste.
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.
Add the mashed thurdhal and ground paste 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.
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! http://elitefoods.blogspot.com/2013/09/kathirikkai-rasavangi.html
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
Where is the peppercorn in the rasavangi..? You have mentioned that “Rasavangi is one of the traditional and authentic Tamil Brahmin recipe made using brinjals. We can also make rasavangi with white pumpkin. Rasavangi is much similar to Arachivita Sambar. The main difference in the proportion of spices used. Rasavangi has a dominant flavor of coriander seeds and peppercorns. Also Brinjal Rasavangi is thicker in consistency than Sambar.”
Hence excuse the 3 star rating
In your first paragraph you have said that rasavangi has the dominant taste of coriander and pepper. But you have not used pepper in the recipe. Is pepper used or not ?
yummy!!
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!
http://elitefoods.blogspot.com/2013/09/kathirikkai-rasavangi.html
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
Very well presented website, images, very informative and authentic, the recipe is very good, rasavangi was tasty.
Thank you very much Sir. Glad to hear.
Where is the peppercorn in the rasavangi..? You have mentioned that “Rasavangi is one of the traditional and authentic Tamil Brahmin recipe made using brinjals. We can also make rasavangi with white pumpkin. Rasavangi is much similar to Arachivita Sambar. The main difference in the proportion of spices used. Rasavangi has a dominant flavor of coriander seeds and peppercorns. Also Brinjal Rasavangi is thicker in consistency than Sambar.”
Hence excuse the 3 star rating
Awesome recipe, thank you! This is how my mom makes it, no peppercorns. Eggplant rasavangi is my favorite, and the recipe turned out great!
So glad to know Sahana 😊 Thank you 🙏
I just made this & it is very very good
So happy to hear 🙏
In your first paragraph you have said that rasavangi has the dominant taste of coriander and pepper. But you have not used pepper in the recipe. Is pepper used or not ?
Guess i missed pepper Pls include