Wednesday, January 23, 2013

Kathirikai Rasavangi




Rasavangi, is a close cousin of the arachuvitta sambar. The difference is in the ground spices. A few changes in the spices used for grinding and the whole thing tastes very different. My family prefers rasavangi to Sambar on any day. It has a very distinct flavor of Coriander Seeds and Black Pepper. A perfect accompaniment with white rice and a simple potato roast.

The recipe shared here is the way my grandmother and then my mother and now me have been making it for all these years. Though I see a lot of variations of this recipe, I have stuck to my original family recipe. 



Serves – 3 to 4

What you’ll need
  1. Brinjal – 1.5 cup, chopped into small cubes
  2. Tamarind – gooseberry sized
  3. Tuar Dal – 2 tbsp, heaped
  4. Turmeric Powder – ¼ tsp
  5. Jaggery – 1 tsp, powdered
  6. Salt to taste

To roast and grind
  1. Bengal Gram Dal/ Kadala Paruppu – ½ tbsp
  2. Coriander Seeds – 1 tbsp
  3. Dried Red Chillies – 2
  4. Black Peppercorns – 15 to 20
  5. Fresh scraped coconut – ½ cup

For tempering
  1. Oil – 1 tbsp
  2. Mustard Seeds – 1 tsp
  3. Curry Leaves – few torn

Method
  1. Wash the tuar dal and cook it. Cool and mash. Keep aside.
  2. Soak the tamarind in 1 cup of hot water for 10 minutes.
  3. Add another cup of water and squeeze out a thin tamarind extract.
  4. Heat a Kadai, with a tsp of oil, fry all the ingredients mentioned under “roast and grind” till the coconut turns brown.
  5. Grind it along with coconut into a smooth paste adding about ¼ cup of water.
  6. In the same Kadai, fry the brinjals for 3 to 4 minutes.
  7. Next add the tamarind extract, turmeric powder, jaggery and salt to taste.
  8. Let this boil on medium flame till the brinjals are cooked and the raw smell of the tamarind disappears.
  9. Now add the cooked and mashed dals. Mix well and let it come to a boil.
  10. Then add the ground coconut paste, mix well and let it simmer for 4 to 5 minutes.
  11. Heat a small  frying pan with remaining oil. Add the mustard seeds once they crackle, pour it over the prepared rasavangi.



Garnish with curry leaves.
Serve hot with plain rice and any vegetable stir fry of your choice. 

31 comments:

Sangeetha said...

Very flavorful and delicious preparation, would live to try this for sure...inviting pics Kaveri n loved ur presentation too!

Sanoli Ghosh said...

Very new to me, really a flavorful and delicious curry. Will try it soon.

today's recipe:
http://sanolisrecipies.blogspot.in/2013/01/vadakari-snc-challenge-4.html

Priya said...

Love rasavangi, actually learned them few years back and i do quite often, as you said a prefect dish to serve with rice and potato roast.

maha said...

Delicious looks very inviting.. And awesome pic..

Sona S said...

I love this, one of my favorites.. This looks delicious and tempting..

Spill the Spices

Vijayalakshmi Dharmaraj said...

usually am not fan for brinjal... but its tempting akka... so yum...
Paneer Burfi
VIRUNTHU UNNA VAANGA

Priti S said...

Love this one ...long time I made this ...looks so delish

Ramya Krishnamurthy said...

tempting and mouthwatering

PT said...

wow looks like kurma to me.. perfect with roti..

Mélange said...

The name itself is poetic. Rasavangi..The recipe sounds super delicious too Kaveri.

Premalatha Aravindhan said...

wow yum,delicious recipe...

Jeyashrisuresh said...

More than the rasavangi iam eyeing on the pictures only. Very neat set up and presentation. Loved the yummy kathrikkai rasavangi

Rajani said...

Rasavangi is a preferred dish at our home too! I am going to try your method soon - small differences at our place.

Hema said...

Very delicious and flavorful, very tempting with that potato curry..

divya said...

Delicious looks very inviting.. And awesome pics..

Swathi Iyer said...

Delicious rasavangi Kaveri Love to try your version.

Priya R said...

I love brinjal and this curry is too good, book-marking it

Reshmi Mahesh said...

Very new to me...Love brinjal when cooked with tamarind..but never tried with all these spices and masalas..Looks inviting...

Nalini's Kitchen said...

Mouth watering recipe,its been a while since I made this..looks wonderful and loved your presentation...

Nagashree said...

Traditional & delicious, I love the pepper flavor.

Nandini M said...

Must be aromatic. It looks delicious.

Amuthis Kitchen said...

I too like Rasavaangi more than sambar.Your version looks delicious

Sangeetha Priya said...

Delicious rasavaangi n wonderful presentation too!!!

Vimitha Anand said...

Neat presentation dear... The curry looks so flavorful... Bookmarking

Julie said...

very yummy curry,flavorful..this is new to me,looks delicious !!
Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

Rasi said...

i didnt about this close cousin at all.. looks nice.. will give it a shot soon!

Rosita Vargas said...

Luce muy rico es una delicia al paladar,abrazos y abrazos

Maha Gadde said...

Lovely Post. Nice recipe too.love it..
Maha

Swasthi Blank said...

this looks yum and using tuvar dal for eggplant is new and interesting to me.will try sometime

Anonymous said...

Vijaya Subramanian Mumbai. October 15, 2013. At 20.27.
A Very Good Recipe. Easy to understand and follow.

m said...

Tfhanks for the antastic recipe. I added pIrkangAi (ridge gourd) to the brinjal. In food coma now !

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