Kathirikai rasavangi recipe, brinjal rasavangi

Kathirikai rasavangi or brinjal rasavangi recipe with chana dal and fresh ground spice mix makes it really flavourful and delicious. Same recipe can be adapted to other vegetables like poosanikai.

I have posted poosanikai rasavangi which my father in law shared what he remembered. Mom’s version was different which I remembered and have been asking her n number of times and forget. I wanted to try her version but since I wanted to try it out with brinjal, out of laziness kept postponing. Brinjal is not a favorite at home.

Check my other brinjal recipes :

• Kathirikai curry with garlic
• Brinjal podi curry
• Pepper kuzhambu with brinjal
• Kathirikai mochai kootu
• Brinjal palakottai kootu
• kathirikai poriyal
  

I had some brinjals about to go bad otherwise, so quickly checked with mom and made finally. During my Chennai trip, last day my mami made pavakkai pitlai, which made me crave for rasavangi. Finally it got fulfilled. When mami made pitlai, the whole house was filled with the aroma of the coriander seeds and asafoetida combined which was heavenly.

I was just wondering if I make the same, will it smell the same way? And yes, it was smelling amazing when made kathirikai rasavangi and was so happy about it.

Click here for cup measurements

Kathirikai rasavangi recipe

Brinjal rasavangi recipe with chana dal and fresh ground spice mix makes it really flavourful and delicious. Same recipe can be adapted to poosanikai.

• 7 Brinjal (medium sized)
• 1/4 cup chana dal
• 1/2 tsp Tamarind (packed)
• 1/4 tsp Turmeric
• Salt as needed

To roast & grind

• 1 tsp Oil
• 4 red chilli
• 1/4 tsp fenugreek seeds
• 1 tbsp chana dal
• 2 tsp coriander seeds
• 1/8 tsp asafoetida
• 1/4 cup coconut (grated)

To temper

• 1 tsp Oil
• 1/2 tsp mustard
• 1 tsp urad dal
• 1 sprig curry leaves

1. Soak chana dal for 2 hrs. Pressure cook for 4-5 whistles in medium flame.
2. Make thick extract out of tamarind with less water. Soak for 20 mins in hot water and prepare pulp.
3. Chop brinjals into small pieces. Boil 1 & 1/2 cup water, add chopped brinjal, turmeric and salt. Cook until brinjal is soft.
4. Meanwhile do roasting part. Heat oil in kadai, add fenugreek seeds, asafoetida, red chilli, chana dal, coriander seeds in order. Roast evenly until dal turns golden.Transfer to a plate.
5. Roast the coconut in same kadai until it is dry.
6. Cool down and powder first, then add little water to make paste. No need to be too smooth or too coarse.
7. Add cooked dal, ground paste to the cooked brinjal.
8. Boil until thick and homogenous.
9. Temper mustard, urad dal, curry leaves in a tsp of oil and mix to the rasavangi.

• My mami’s rasavangi and mom’s are different, but both are good. Main differences are mami uses moong dal as base for kootu and urad dal for spice powder. She does not use fenugreek seeds. While amma uses chana dal as base and uses chana dal for spice powder too.
• Add tamarind after vegetable gets cooked. 
• Can use tomato in place of tamarind. make sure to use tangy one.

Kathirikai rasavangi Step by step method:

1. 1. Soak chana dal for 2 hrs minimum and pressure cook for 4-5 whistles in medium flame.
   2. Make thick extract out of tamarind with less water. Soak for 20 mins in hot water and prepare pulp.
   3. Chop brinjals into small pieces. Boil 1 & 1/2 cup water, add chopped brinjal, turmeric and salt. Cook until brinjal is soft. Meanwhile do roasting part.
   4. Heat oil in kadai, add fenugreek seeds, asafoetida, red chilli, chana dal, coriander seeds in order. Roast evenly until dal turns golden.
   5. Transfer to a plate and roast the coconut in same kadai until it is dry.
   6. Cool down and powder first, then add little water to make paste. No need to be too smooth or too coarse.
   7. Once brinjal is cooked, add tamarind extract.
   8. Add cooked dal, ground paste to the cooked brinjal.
   9. Boil until thick and homogenous.
   10. Temper mustard, urad dal, curry leaves in a tsp of oil and mix to the rasavangi.

Serve as accompaniment for rice. Goes well with sambar, rasam, curd rice.

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