Kathirikkai Rasavangi / Brinjal Rasavangi

Rasavangi is typical lentil based,Tamil Brahmin dish made with brinjal(kathirikkai) and White pumpkin(poosanikai).

Rasavangi is a cousin of arachivitta sambhar with freshly ground spices and the consistency is on the thicker side.This is a no onion-garlic dish and its very simple and easy to make authentic dish.

For the letter K,I chose to make Karadaiyan nombu adai/kozukattaai or kalan(mushroom) masala,a popular road side food of Coimbiatore. But after seeing some tender eggplants/brinjal changed my mind to make something out of it.

As brinjal is one of my favorite veggie,I posted most of the South Indian recipes.When I was thinking of something with brinjal this dish came to my mind.But I had a doubt whether its a Tamilnadu dish.My blogger buddy Priya Srinivasan confirmed its an authentic Tamilnadu dish and shared her hand written family recipe of this dish.Thank you so much Priya.

We had this one for our lunch along with some cabbage poriyal and pappad.It was a comforting meal,try this simple rasavangi and enjoy..

                                                                      

                                                            

                                                                Kathirikkai Rasavangi

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   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 25-30 minutes

   Serves ~ 3

   

  Ingredients

  

Ingredient	Quantity
Brinjal/eggplant/kathirikkai	5-6(cut it lenghty or cubed)
Toor dhla/thuvaram paruppu	1/4 cup
Tamarind/puli	a big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Salt	3/4 -1 tsp
Oil	1 tbs
Curry leaves/karivepillai	few leaves

   To roast and grind

Ingredient	Quantity
Dried red chilly/varmilagai	3-4
Coriander seeds/dhaniya	1 tbs
Coconut(grated)	3 tbs
Chann dhal/kadala paruppu	2 tsp

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	1 tsp
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

  Method

• Soak the tamarind in 1/2 cup of water.Pressure cook the dhal with enough water for 4-5 whistles or till it gets mushy.
• Dry roast the given ingredients except coconut in a pan to a golden color.After the spices turned golden add in the grated coconut and fry it.

• After cooling,coarsely powder it in a blender and set it aside.Heat a tsp of oil in add the chopped or sliced eggplant and turmeric powder.

• Fry it for a minute.Add the tamarind water and let it cook in a medium flame for 4-5 minutes or till it is 3/4th done.

• Now to this add the salt,mashed dhal and adjust the consistency with water and let it boil for 3-4 minutes or till the raw smell disappears.

• Now sprinkle the ground spice powder and let it simmer for another 3-4 minutes.Meanwhile do the tempering with the given ingredients and add it to the mixture.Finally add the curry leaves and put off the flame.

• Serve it with white rice and some veggie poriyal along with pappad.

Enjoy.........................

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