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Kathirikai rasavangi
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Kathrikkai rasavangi recipe

Traditional brinjal gravy with freshly ground spices
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Lunch, Main Course
Cuisine: Indian, South Indian
Keyword: South indian gravy, South Indian sambar
Servings: 4
Author: Jeyashri suresh


  • 5 small brinjals
  • 1.5 cups tamarind extract from small lemon sized tamarind
  • ½ cup toor dal
  • 1 tsp turmeric powder
  • 2 tsp oil
  • ½ tsp mustard seeds
  • Few curry leaves

To grind

  • 2 tsp oil
  • 1 tbsp coriander seeds
  • 1 tbsp chana dal
  • 1 tsp urad dal
  • ½ tsp pepper
  • 6-7 red chilis
  • ¼ cup coconut


  • 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.