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kathirikai rasavangi in a bowl
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5 from 42 votes

Kathirikai Rasavangi | Brinjal Rasavangi

Kathirikai Rasavangi or Brinjal Rasavangiis a very popular and regular sambar / kootu or pitlai made in South Indian household. I absolutely love eggplant and this is one of my favorite to make.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dal, Side Dish
Cuisine: Indian, South Indian, Tamil Nadu
Diet: Vegan
Servings: 6 servings
Calories: 141kcal

Equipment

  • bowl
  • Pressure Cooker
  • spatula

Ingredients

  • 2 Eggplant / Brinjal I used the long thin ones (about 3 cups chopped)
  • ½ cup Thuvaram paruppu/red gram dhal cook until soft and mushy
  • 1 teaspoon Tamarind or a small piece (as big as small lime)
  • 1 teaspoon Turmeric powder
  • few Curry leaves
  • ¼ teaspoon Asafetida
  • to taste Salt
  • 2 teaspoon Oil
  • to garnish Cilantro

Fry together and grind into powder

  • 1 ½ tablespoon Kadalai Paruppu / chana dal
  • 1 tablespoon Coriander seeds / dhania
  • 6 Red chilies
  • cup Coconut grated

For seasoning

  • 1 teaspoon Oil
  • 1 teaspoon Mustard seeds
  • 2 teaspoon Ullutham paruppu / Urad dal
  • few curry leaves

Instructions

  • Cook the thuvaram paruppu in enough water until soft and mushy and keep aside. I cook it in Instant pot and cook it on manual / pressure cook mode for 15 minutes.
  • Soak the tamarind in hot water for few minutes and extract the juice from the tamarind. Squeeze the extract by adding water for about 3 times and keep the water separately. If using tamarind pulp, dissolve 1 teaspoon of pulp in about 2 cups of water.
  • Fry all the ingredients listed (coriander seeds, chana dal, red chilies and coconut) and grind into a coarse powder. Keep aside.
  • Cut the eggplants into 1 inch chunks. Heat oil and add the eggplant chunks and fry it for few minutes or until the eggplants change color to light brown.
  • Now add the extracted tamarind water to the eggplant. Make sure that the water covers the vegetable. If not add a little more water to cover the brinjal.
  • Add salt and turmeric powder and let it boil until the vegetable is cooked well.
  • Now add the ground powder and cooked toor dal and mix well. Also add the asafetida and curry leaves and let the mixture come to a boil.
  • Season the cooked rasavangi with mustard seeds and urad dal and serve hot with rice.

Video

Notes

Expert tips
  • Make sure to have all the prep work done ahead for easy and smooth cooking process.
  • After chopping the eggplant, keep it soaked in water until ready to cook. This prevents the eggplant from becoming brown.
  • Grind the roasted spice powder in intervals, so it does not become oily from the coconut.
  • Cook the toor dal until mushy either in a pressure cooker or instant pot.
  • Cook the rasavangi in low flame after adding the spice powder and dal and keep stirring in frequent intervals.

Nutrition

Calories: 141kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 15mg | Potassium: 405mg | Fiber: 9g | Sugar: 7g | Vitamin A: 168IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg