Kathirikai Rasavangi | Brinjal rasavangi | Brinjal pitlai | Brinjal recipe | Kathirikai kootu is a traditional south Indian Rice Accompaniment prepared with Brinjal and lentils. As a child, I would call it cousin for Arachivitta Sambar and Pavakkai Pitalai. Brinjal Rasavangi tastes yum with rice. I can’t imagine a day without rice. Rice being a staple food for us, every day my biggest concern is what rice accompaniment and curry to cook. Previously my hubby used to come home for lunch, nowadays he is packing lunch so the worry starts the previous night. I usually cut the veggies the previous night and if Brinjal is the menu my hands say a big thanks:-) I recently came to know that it is also good for weight reduction, yet another tick for my favorite veggie. Maybe in the next few weeks. Almost every week I buy a Brinjal. If hubby sees eggplant in my shopping cart, he will ask me, again?? If you are regular to this blog, my Brinjal addiction is no surprise to you. As I have mentioned before I am one among the few in my home who love brinjal. Stuffed brinjal, Baigan Bharta, Vaangi Bath, Enna Kathirikai Kuzhambu, Sutta kathirikai chutney, Brinjal fry, brinjal drumstick thokku Brinjal pachadi are few recipes I posted before. How did I miss Gotsu,, Kathirikai Chops, and Kootu? Coming back to this Kathirikai Rasavangi. I always had a big confusion with this dish’s name. I don’t know why it is called “Rasavangi”. Does anyone know??. With a touch of mild sweetness in jaggery together with lentil, spice mix and coconut this is such a tasty delicacy. I learned this authentic recipe from my grandmother. A few months back my sister and Amma went to my Perimma house, Perimma prepared Kathirikai Rasavangi for lunch. When I was talking to my sister she told me how she enjoyed eating it. I immediately called my mother, she gave me my grandmother’s recipe. Kumbakonam special traditional Tamil brahmin Iyer style dish. I have a yet another reason to cherish this dish, Recently my " Kathirikai Rasavangi " got published in “The Hindu -metro plus”:-) This Tamil brahmin special Kathirikai Rasavangi tastes delicious with rice and any vathakkal (fry) like potato, Arbi, Vazhakkai. Also, Kathirikai Rasavangi is a great side for idli/dosai/upma. Ingredients: Other Sambar varieties in TMF Brinjal - 8, chopped into big size Toor dal – 1/2 cup Channa/ Chickpea – 1/3 cup Channa dal – 2 tbsp Tamarind extract - 1 + 1/2 cup ( extracted from a big gooseberry size tamarind) Sambar Powder– 1 tsp Asafetida – generous pinch Jaggery – 1 tbsp, heaped Salt – as needed coriander leaves - few Curry leaves – few To grind: Coriander seeds - 1 tablespoon + 1 tsp Chana dal - 1 tablespoon + 1 tsp Red chilli – 3, adjust according to your spice level Urad dal – ½ tsp Fenugreek seed - 7 to 8 Coconut – 1/3 cup To temper : Coconut Oil - ½ tbsp Mustard seeds – 1/2 tsp Fenugreek seeds – Very few Urad dal - 1 tsp How to make Kathirikai Rasavangi:
Soak channa overnight or in warm water for 3 - 4 hours
Wash and Soak channa dal and toor Dal separately with enough water
Pressure cook three dals separately with enough water for 3 whistles and let the pressure releases naturally Soak tamarind in warm water for 10-15 minutes and extract the juice In a pan dry roast red chilli, coriander seeds, fenugreek seeds, urad dal, and channa dal till the dal becomes golden brown. Transfer them to a plate
In the same pan dry roast coconut in medium flame till the color slightly changes for around 3-4 minutes. Let it cool
After everything is cool, grind them together with little water In a separate pan on medium heat, add oil and when the oil is hot add the items under “to temper” and let it crackle
Add the brinjals and turmeric powder; sauté for 3-4 minutes
After the brinjal is sautéd add 1/2 cup of water and cover the pan. Cook for 5 minutes
Pour tamarind extract and mix well. Add salt and Sambar powder; mix well and cook for 10 minutes
Add the ground spice paste and mix well
Pour 1 cup of water into the mixie jar and add it to the Kuzhambu, let it cook for 5 minutes
Add all the cooked dal one by one and mix well
Check the seasoning and add salt if required Sprinkle chopped curry leaves, coriander leaves, and jaggery; mix well
Cook for 10 minutes till the Kuzhambu boils well and everything comes together
Add hing, mix well and turn off the stove
