Kathirikai Rasavangi | Brinjal Rasavangi

4.43 from 14 votes

Kathirikai Rasavangi | Brinjal Rasavangi

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 Time10

Cook Time30

Total Time40

Course: Kootu varieties (Stew), Kuzhambu

Cuisine: Indian, Tamil Brahmin, Tamilnadu

Servings: people

Calories: 277kcal

Author: Sowmya Venkatachalam

Equipment

Mixer Grinder
Pressure Cooker
Heavy Bottomed Pan

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

Nutrition