Skip to main content

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

                                                                  
   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.........................









    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63









    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Dosa Carnival -Recap

    Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
    Post a Comment
    Read more

    Masoor Dhal Masal Vadai

    For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
    Post a Comment
    Read more

    Corn Flour Halwa

    For the final week of blogging marathon#17 I have chosen the Indian sweets payasam and halwa theme,today's recipe is cornflour halwa.This halwa is also known as Karachi Halwa. Corn flour halwa is a delicious and excellent halwa which can be made in no time with easily available ingredients and lesser amount of ghee.Here goes the recipe for simple halwa......... Ingredients Ingredient Quantity Corn Flour 1/2cup Sugar 11/2cups Water 21/2cups Ghee 2-3tbs Cashews(finely chopped) 2-3tbs Elachi powder/ellakai podi 1/2tsp Food colour(red or orange) a pinch Method                         Fry the cashews in 1/2tsp of ghee and grease a small plate or tray with little ghee.Mix the corn flour with 11/2cups of water along with the food color without any lumps,keep aside.Heat a heavy bottom pan and add the sugar and 1 cup of water,bring it to a boil till it beco...
    Post a Comment
    Read more