Kathirikai Rasavangi | Brinjal Rasavangi
Traditional and Authentic Brinjal Curry

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
0.5 cup Toor Dal (Pigeon pea) 1/2 cup
250 g Brinjal
1 small Lemon size Tamarind
A Pinch Turmeric Powder
To Taste Salt
2 Tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
For Grinding
6 Red Chili
0.5 cup Grated Coconut
2 tablespoon Coriander Seeds
1.5 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
1 tablespoon Oil
For Tempering
1 tablespoon Oil
1 teaspoon Mustard Seeds
1 teaspoon Split Urad Dal
few Curry Leaves

Nutritional information

1 cup
Serving
96
Calorie
8g
Carbs
3g
Fiber
3g
Protein
1g
Sugar

Kathirikai Rasavangi, a traditional South Indian delicacy, is a protein-rich kuzhambu.

Features:
  • No Onion No Garlic Recipes
  • Traditional Recipes

Ingredients

  • For Grinding

  • For Tempering

Directions

Share

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. Honestly there is not big difference between pitali, arachivita sambar, this yummy rasavangi. Its just proportion of ingredients.

My MIL used to make this yummy Brinjal Rasavangi once a week. Some of the kids have an aversion for brinjal, but they would 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.

My MIL also make Rasavangi in a different method which is very simple. We can use this method of Rasavangi as a Stew (Kootu). In this method no grinding required. We simply cook Brinjal along with green chillies and add the cooked dhal at the end. Finally we add lemon juice and serve. Please refer this method of cooking rasavangi here.

Video Version of making Kathirikai Rasavangi (Brinjal Rasavangi)

Brinjal Rasavangi

Notes:

  1. I have made this to rasavangi to be mixed with rice. We can also make it much thicker and serve it as stew
  2. Also instead of tamarind, we can add lemon juice at the end
  3. We can use Ashgourd (White Pumpkin) instead of Brinjal
(Visited 9,810 times, 11 visits today)

Steps

1
Done
15 mins

Pressure Cook Thurdhal

Cook the thurdhal in the pressure cooker till it is soft

2
Done
10 mins

Extract the Tamarind Juice

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

3
Done
10 mins

Soak the Chana Dal

Soak the chana dal for 10 mins in water.

4
Done
5 mins

Chop the Brinjal

Finley chop the brinjal vertically and keep it aside.

5
Done
10 mins

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

6
Done
5 mins

Grind the Ingredients

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

7
Done
15 mins

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.

8
Done
5 mins

Add the Dhal

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

9
Done
5 mins

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.

10
Done

Rasavangi is Ready

Kathirikai(Brinjal) Rasavangi is ready to serve.

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!

Eggless Coconut Cake in Pressure Cooker
previous
Eggless Coconut Cake in Pressure Cooker
Butternut Squash Chickpea Curry | Kaddu Chole Subzi
next
Butternut Squash Chickpea Curry | Kaddu Chole Subzi
Eggless Coconut Cake in Pressure Cooker
previous
Eggless Coconut Cake in Pressure Cooker
Butternut Squash Chickpea Curry | Kaddu Chole Subzi
next
Butternut Squash Chickpea Curry | Kaddu Chole Subzi

10 Comments Hide Comments

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.

Add Your Comment