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 mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: dal, Side Dish
Cuisine: Indian, South Indian, Tamil Nadu
Diet: Vegan
Servings: 6 servings
Calories: 141kcal
bowl
Pressure Cooker
spatula
- 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
- ⅓ cup Coconut grated
For seasoning
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- 2 teaspoon Ullutham paruppu / Urad dal
- few curry leaves
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.
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.
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