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
Equipments Needed
- Mixer Grinder
- Pressure Cooker
- Heavy Bottomed Pan
Servings: 4 people
Calories: 277kcal
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 teaspoon Salt Adjust to Taste
- 2 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
For Grinding
- 6 nos Red Chili
- ½ cup Grated Coconut
- 2 tablespoon Coriander Seeds
- 1½ tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon Oil
For Tempering
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon 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.
