Rasavangi is yet another traditional kuzhambu variety especially in Tamil Brahmin kitchen. Rasavangi is much similar to Arachivita Sambar but much more thicker in consistency. In most of Tamil Brahmin marriages, rasavangi is part of the menu. Brinjal Rasavangi or Poosanikai Rasvangi is served as kootu as part of the large meal menu.
Sambar Vs Rasavangi
The masala we prepare for Rasavangi is almost same as sambar. There are lots of variations each family has but ultimately its a mouth-watering Recipe. For Sambar we fry Bengal gram, coriander seeds, fenugreek seeds, red chili and add fresh coconut and grind it to make the sambar paste.
For Rasavangi, my MIL used to fry Urad Dal, Bengal Gram, Coriander Seeds, Fenugreek Seeds, Red chili and grated coconut. We make a coarse powder out these fried ingredients and we add it to Rasavangi only after we add cooked Toor Dal. This Rasavangi can be made thick and served as a Kootu or we can serve with hot steaming rice.
Recipe Card for Poosanikai Rasavangi:
Poosanikai Rasavangi | Pumpkin Rasavangi
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Servings: 4 people
Calories: 159kcal
Poosanikai Rasavangi is one of the traditional Tamil Brahmin recipe made using White Pumpkin. It has thick consistency like Kootu. The white pumpkin is cooked with freshly ground aromatic spices and Toor Dal. We can use this as accompaniment or mix it with rice.
Print Recipe
Ingredients
- ½ cup Toor Dal (Pigeon pea)
- ¼ kg Ash gourd (Kumbalanga / Poosanikkai) (white Pumpkin)
- 1 lemon size Tamarind (or 2 tablespoon of Tamarind Paste)
- 1 pinch Turmeric Powder
- 1½ teaspoon Salt (adjust to your taste)
- 2 tablespoon Chana Dal
For making fresh masala powder
- 6 nos Red Chili adjust to your spice level
- ½ cup Grated Coconut
- 2 tablespoon Coriander seeds
- 1½ tablespoon Chana Dal
- 1 tablespoon Cooking Oil
For Tempering
- 1 tablespoon Cooking Oil
- 1 teaspoon Mustard seeds
- 2 teaspoon Urad Dal
- Few Curry Leaves
Instructions
Preparation
- Cook the Toor Dal (Pigeon pea) in the pressure cooker till it is soft. Once cooked, mash the cooked thurdal and keep it aside.
- Soak the channa dal for 10 mins in water.
- Chop the pumpkin into small squares and keep it aside.
- Soak the Tamarind in a warm water for about 10 minutes and extract the tamarind juice
Preparation of fresh Masala Powder
- Heat oil in pan and add red chili and fry it for about 30 seconds. Make sure that the chili 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 without adding any water.
Let's start making the Rasavangi
- 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 mashed Toor Dal (Pigeon pea), cooked channa dal and ground powder and stir well. 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.
Video
Notes
- Adjust the consistency of the Rasavangi based on your needs. If you are planning to serve it as an accompaniment, make it as a stew consistency. For Kuzhambu, add water to get the right consistency of the Kuzhambu
- Instead of Chana Dal, we can use cook raw peanuts or chick peas (soaked overnight)
Nutritional Info
Nutrition Facts
Poosanikai Rasavangi | Pumpkin Rasavangi
Amount Per Serving (1 Cup)
Calories 159
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 26g9%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method with Step by Step Pictures
PREPARATION
-
Cook the Toor Dal (Pigeon pea) in the pressure cooker till it is soft. Once cooked, Mash the cooked thurdal and keep it aside.
-
Soak the channa dal for 10 mins in water.
-
Chop the pumpkin into small squares and keep it aside.
-
Soak the Tamarind in a warm water for about 10 minutes and extract the tamarind juice
PREPARATION OF FRESH MASALA POWDER
-
Heat oil in pan and add red chili and fry for a while. Make sure that the chili 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 chili.
-
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 without adding any water.
LET'S START MAKING THE RASAVANGI
-
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 mashed Toor Dal (Pigeon pea), cooked channa dal and ground powder and stir well. 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 urad dhal 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.
