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Kathrikkai rasavangi recipe
Traditional brinjal gravy with freshly ground spices
Lunch, Main Course
Indian, South Indian
South indian gravy, South Indian sambar
tamarind extract from small lemon sized tamarind
Few curry leaves
Cut the brinjals into medium thin slices.
5 small brinjals
Put them into water till you use, to avoid discoloration.
Cook ½ cup of toor dal in 1 cup of water. Add ½ tsp of turmeric powder.
Cook for 3-4 whistles and mash it well and keep aside.
Soak a small lemon sized tamarind and extract 1.5cups of tamarind juice.
In a pan add 2 tsp oil and add the chana dal, coriander seeds, urad dal, pepper and red chilis.
1 tbsp coriander seeds,
1 tbsp chana dal,
1 tsp urad dal,
½ tsp pepper,
6-7 red chilis
Roast till golden brown.
Switch off and add the coconut to this.
Once it is cool grind into a smooth paste by adding little water.
Keep this aside.
In a pan add the cut brinjals and add the tamarind water to this.
Add ½ tsp turmeric powder and salt.
Let this boil for 7-9 minutes.
Ensure the brinjals are not over cooked.
Now add the cooked toor dal to this.
Add the ground coconut paste.
Mix well without any lumps.
Add ½ cup water to adjust the consistency.
Let this boil for 2-3 minutes.
Switch off the flame.
In a pan add 2 tsp oil and add mustard seeds and curry leaves.
Let the mustard splutters.
Switch off and add to the rasavangi.
Mix well. Kathrikkai rasavangi is ready.
Serve with hot rice.
1. You can replace kathrikkai with ash gourd | white pumpkin too.
2. Kathirikai rasavangi pairs well with hot rice and potato curry.