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  • Kathirikai Rasavangi | Brinjal Rasavangi

Kathirikai Rasavangi | Brinjal Rasavangi

Traditional and Authentic Brinjal curry

Posted on Feb 5th, 2015
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Kuzhambu
4.28 from 11 votes
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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 5 minutes

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.

Recipe Card to make Brinjal Rasavangi

Kathirikai Rasavangi | Brinjal Rasavangi
Pin Recipe

Kathirikai Rasavangi | Brinjal Rasavangi

Course: Kootu varieties (Stew), Kuzhambu
Cuisine: Indian, Tamil Brahmin, Tamilnadu
Equipments Needed
  • Mixer Grinder
  • Pressure Cooker
  • Heavy Bottomed Pan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 277kcal
Author: Sowmya Venkatachalam
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.
Print Recipe

Ingredients

  • ½ cup Toor Dal
  • 250 grams Brinjal
  • 1 small Lemon size Tamarind
  • 1 pinch Turmeric Powder
  • 1½ tsp Salt Adjust to Taste
  • 2 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)

For Grinding

  • 6 nos Red Chili
  • ½ cup Grated Coconut
  • 2 tbsp Coriander Seeds
  • 1½ tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 tbsp Oil

For Tempering

  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Split Urad Dal
  • 1 sprig Curry 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 277 Calories 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.
  • Kathirikai(Brinjal) Rasavangi is ready to serve.
(Visited 19,189 times, 20 visits today)

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

19 Comments Hide Comments

Poonam Borkar says:
December 13, 2011 at 4:47 am

yummy!!

Reply
Anonymous says:
May 11, 2012 at 6:17 am

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

Reply
Anonymous says:
September 3, 2012 at 3:59 pm

is there any supplementary for coconut?

Reply
Vikis Kitchen says:
September 13, 2013 at 2:21 pm

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

Reply
Anonymous says:
March 20, 2015 at 12:17 pm

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.

Reply
harini says:
April 6, 2015 at 12:49 pm

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.

Reply
subbuskitchen says:
April 6, 2015 at 7:18 pm

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

Reply
SG says:
June 2, 2017 at 1:08 am

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

Reply
Unknown says:
June 3, 2017 at 9:26 am

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

Reply
subbuskitchen says:
August 4, 2017 at 3:06 pm

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

Reply
Kumar says:
June 13, 2020 at 2:02 am

Very well presented website, images, very informative and authentic, the recipe is very good, rasavangi was tasty.

Reply
Sowmya Venkatachalam says:
June 13, 2020 at 2:55 am

Thank you very much Sir. Glad to hear.

Reply
CHANDRA BALAKRISHNAN says:
November 21, 2020 at 8:10 am

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

Reply
Sahana says:
December 27, 2020 at 8:27 pm

Awesome recipe, thank you! This is how my mom makes it, no peppercorns. Eggplant rasavangi is my favorite, and the recipe turned out great!

Reply
Sowmya Venkatachalam says:
December 28, 2020 at 12:59 am

So glad to know Sahana 😊 Thank you 🙏

Reply
Kamala says:
December 8, 2021 at 4:49 am

5 stars
I just made this & it is very very good

Reply
Sowmya Venkatachalam says:
December 13, 2021 at 1:14 am

So happy to hear 🙏

Reply
Aditya Iyer says:
January 13, 2022 at 5:28 pm

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 ?

Reply
Sowmya Venkatachalam says:
January 15, 2022 at 12:52 am

Guess i missed pepper Pls include

Reply

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