Home Rice Accompaniment Kathirikkai rasavangi recipe

Kathirikkai rasavangi recipe

by Jeyashris Kitchen
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KATHIRIKKAI RASAVANGI RECIPE
BRINJAL RASAVNGI.
This is the first time i am trying this rasavangi and i got the recipe from my mom during my visit to chennai last year. It came out very nice and i am sharing this  authentic recipe with you all.
Also check out my

INGREDIENTS

BRINJALS 5-6 NO.
TOOR DHAL (COOKED) 1 CUP
TAMARIND WATER 3/4CUP
URAD DHAL 1 TBLSP
CHANNA DAL 1/2 TBLSP
CORIANDER SEEDS(DHANIA) 1 TBLSP
COCONUT (GRATED) 2 TBLSP
REDCHILLI 4 NO
SAMBHAR POWDER 2TSP
SALT AS NEEDED
TUMERIC POWDER A PINCH
ASAFOETIDA A PINCH
JAGGERY 1/4 TSP
MUSTARD SEEDS 1/2 TSP
OIL 1 TSP

IMG_5672
METHOD:


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  • Slit the brinjals lengthwise and soak it in water(to retain the colour)

slit brinjals

  • Soak the tamarind in warm water for 10 minutes and extract water from that .
  • In a kadai, add 1/2 tsp of oil and throw in the urad dhal, coriander seeds,redchilli and channa dal.
  • Fry until it turns into a nice golden brown colour.
  • Allow it to cool and grind it into a fine paste along with coconut.

masla paste

  • Heat the kadai and add the remaining oil and add the mustard seeds.
  • When it splutters add the brinjals to this.
  • Saute for a minute and add the tamarind water,sambhar powder,turmeric powder,salt and asafoetida to this.

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  • Allow this to boil for 7-9 minutes till the brinjal gets cooked.
  • When it is done add the cooked toor dhal.
  • Now add the ground paste to the rasavangi.
  • If the mixture is thick add 1/2 cup of water to that and bring it to a nice boil.

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  • Add the jaggery to this  and switch off the flame.
  • Mix nicely and add curry leaves to this.
  • Serve hot  with rice.

kathirikkai rasavangi

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40 comments

Hamaree Rasoi February 23, 2011 - 1:40 am

Great preparation of Dal and brinjal. Excellent recipe.

Deepa
Hamaree Rasoi

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Sharmilee! :) February 23, 2011 - 2:02 am

Rasavangi itself is new to me…havent tasted it..ur version sounds tempting. Liked the first click

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RAKS KITCHEN February 23, 2011 - 2:11 am

I too make rasavangi similar way,but never tried with my favorite veggie,its always ashgourd! 🙂

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Anonymous February 23, 2011 - 2:18 am

delicious post..jay 🙂

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Pavithra February 23, 2011 - 2:21 am

I love Rasavangi… and very divine with rice.. looks excellent.

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divya February 23, 2011 - 2:36 am

Delicious looking curry.Good with rice.

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sowmya's creative saga February 23, 2011 - 3:14 am

looks yumm..my grandmom made this during my india visit last time..loved it..very similar to pitlai..

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Laavanya February 23, 2011 - 3:59 am

I've only made chow chow rasavangi before and we love it.. must try your version and with brinjals… looks really good!

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Prathibha February 23, 2011 - 4:49 am

Never made it….it looks tempting…I m sure it would taste gr8 wid rice..:)

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Priti February 23, 2011 - 5:30 am

New for me and looks way too gud ..Im going to try this and soon….thanks for sharing 🙂

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Shanthi February 23, 2011 - 5:33 am

My favourite and my mom adds kozhambu vadaam in this. Real exotic dish

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Rekha shoban February 23, 2011 - 5:34 am

new for me jeya….tempting click!!

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Padhu February 23, 2011 - 6:48 am

I love this very much but do not add jaggery ,rest is the same.Lovely pic

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The Foodie February 23, 2011 - 6:49 am

We make this often and this remains one of my husband's fav south indian dish. thanks for sharing this.

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Premalatha Aravindhan February 23, 2011 - 7:16 am

Only one time i had this,searching for the recipe…Urs sounds too gud.Will try this soon.

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Priya February 23, 2011 - 8:41 am

Am an addict to this gravy, my mom's signature dish..Urs looks soooo wonderful..

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Shama Nagarajan February 23, 2011 - 9:14 am

superb recipe

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Chitra February 23, 2011 - 10:04 am

I dint get a chance to make this becoz my hubby dont like this 🙁 U made me drool… I must try for me 🙂

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Tina February 23, 2011 - 2:15 pm

its new to me…looks delicious…

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Sushma Mallya February 23, 2011 - 2:52 pm

Mom's recipies are always the best:)….looks very good and inviting:)

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PALATABLE February 23, 2011 - 3:22 pm

Very delicious but never tried this before. Thanks for sharing dear..

http://treatntrick.blogspot.com

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Sarah Naveen February 23, 2011 - 3:34 pm

creamy yummy curry..loved it..

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aipi February 23, 2011 - 4:58 pm

A very new recipe for me..sounds really delicious!

US Masala

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Malar Gandhi February 24, 2011 - 1:55 am

I have heard lot about this dish, never tasted one' looks perfect.

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Home Cooked Oriya Food February 24, 2011 - 2:37 am

looks yum! love it…

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Jay February 24, 2011 - 9:31 am

very interesting recipe…I will have to give it a go..:D
Tasty appetite

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Sanctified Spaces February 24, 2011 - 1:14 pm

another traditional recipe…great!

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SpicyTasty February 24, 2011 - 2:52 pm

I love this..but have never tried..bookmarked!!

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Preety February 24, 2011 - 8:21 pm

brinjal curry looks so delicious

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Priya's Feast February 25, 2011 - 4:52 am

Nice recipe..I never tried this rasavangi…Luv to have the brinjals curry with anything 🙂

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Pavithra February 25, 2011 - 3:24 pm

Ahhhhhhhhha yepadi itha miss panen..love love it..absolutely great and divin with Rice

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Arti February 25, 2011 - 3:30 pm

The dish looks very inviting! Never heard about the recipe though but your great presentation makes me want to try it out sometime soon:-)

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Gulmohar February 25, 2011 - 9:06 pm

Great recipe..must be a great pair with rice

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Now Serving February 26, 2011 - 11:59 am

Jeyashri, your rasavangi looks A class! I can taste its yumminess from the picture 🙂

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vidhas February 26, 2011 - 4:25 pm

Delcious rasa vangi,with brinjal i usually add chick peas.

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RENU February 21, 2012 - 8:07 am

hi jeyashri
i made this n liked it a lot.
thanks

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Vijay K February 26, 2014 - 12:10 am

I prepared this by cutting the Brinjal into dices (small pieces) and more chillies.It had come out wonderful. (as told by my friends) Thank you Ms Jeyashri !!!

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Lakshmi Aravamuthan November 6, 2016 - 12:51 pm

3/ 4 th cup tamarind water from what size tamarind ball? Can you please tell me Jeya?

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jeyashri suresh November 7, 2016 - 10:18 am

Its a small lemon sized tamarind Lakshmi.

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Lakshmi Aravamuthan November 8, 2016 - 3:51 am

Thanks for your prompt reply.

Reply

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