KATHIRIKAI RASAVANGI

Tweet

Rasavaangi is usually made with brinjals or ashgourd and it closely resembles Arachuvitta sambar. The same spices are used but the measurement and procedure is quite different. Rasavangi is also thicker in consistency than sambar and can also be served as kootu

Ingredients
Brinjals: 4 or 5 small sized
Toor dhal: 3/4 cup
Tamarind: lemon sized
Turmeric powder: a pinch
Asafoetida powder: a pinch
Curry leaves : a sprig
Salt: 1.5 tsp
Channa dhal: 2 tsp
Oil: 2 tsp

For rasavangi powder:
Channa dhal: 1.5 tsp
Coriander seeds: 2 tsp
Red chillies: 6
Coconut powder/shredded coconut: 1/4 cup
Oil: 1/2 teaspoon

For tempering
Oil: 1 tsp
Red chillies: 3
Mustard seeds: 1/2 tsp

Procedure:

1. Wash and cook the toor dhal with enough water for 3 whistles in pressure cooker
2. Soak the tamarind in warm water and extract 2 cups of juice from it
3. Soak 2 tsp of channa dal in little water
4. Heat 1/2 tsp of oil in a pan and fry the channa dhal, coriander seeds and red chillies
5. Finally add the coconut and fry until it turns reddish
6. Cool this to room temperature and grind it to a powder in mixie
7. Cut the brinjals length wise
8. Heat 2 tsp of oil in a pan and add the brinjals and fry until it shrinks for 5 - 10 minutes
9. Add the tamarind extract and add a pinch of turmeric and salt and allow it to boil. Add the soaked channa dal and curry leaves as well
10. Once the vegetables are cooked, add the cooked dhal
11. Finally add the spice powder and mix well
12. Temper with 1 tsp of oil and mustard seeds and red chillies

Step by Step pictures