Kathirikai Rasavangi

Rasavangi is a traditional dish. This is usually prepared either with Kathirikai (Brinjal) or Poosanikai (Ash Gourd). Though, the basic ingredients for Rasavangi, Pitlai and Arachuvitta Sambar are the same, there is always difference in taste. This is because of addition of few extra ingredients and method of cooking.

In Kathirikai Rasavangi, we always add soaked Channa Dhal (Kadala Paruppu). This gives a unique taste. But in Pitlai, Channa Dhal is cooked along with Thoor Dhal. Check my version of Pavarkaai Pitlai here. In Arachuvitta Sambar, Channa Dhal is used only in spice powder. Check my version of Arachuvitta Sambar or Idly Sambar here

Ingredients:

1. Thoor Dhal - 1/2 Cup (Cooked & Mashed)

2. Channa Dhal / Kadala Paruppu - 1/4 Cup (Soaked for an hour)

3. Brinjal / Egg Plant  - 8 Small Sized (Slit Vertically)

4. Tamarind Juice - Extraced from a Gooseberry Sized Ball

5. Turmeric Powder - 1/4 tsp 

6. Jaggery - 1 tsp (Grated)

7. Salt - Needed Qty

8. Oil - 1/2 tbs

9. Water - 1.5 Cup

For Spice Powder :

1. Red Chilly - 2 or Adjust to your taste

2. Coriander Seeds - 1 tsp (Heaped)

3. Urad Dhal - 1 tsp

4. Channa Dhal - 1/2 tsp

5. Asafoetida - 1/4 tsp

6. Coconut - 1 tsp
7. Curry Leaves - A Few
8. Sesame Seeds - 1/2 tsp
9. Oil - 1 tsp

Roast all the above ingredients with a tsp of oil and grind to a fine powder.

For Seasoning :

1. Oil - 2 tsp

2. Mustard - 1/2 tsp

3. Urad Dhal - 1/2 tsp

4. Curry Leaves - A Few

Heat oil in a pan. Splutter mustard. Add urad dhal and fry till golden brown. Finally add curry leaves. Switch off the stove.

Procedure :

1. Take oil in a pan. Add brinjal. Fry for few seconds.

2. Now, add tamarind juice, turmeric powder, salt, jaggery, channa dhal and water. Allow to boil.

3. When the brinjal is cooked, add thoor dhal and spice powder.

5. Let the contents boil. Switch off the stove when the contents are thick enough. (The consistency has to be neither too thick nor too runny)

6. Finally, pour the seasoning over the cooked contents.

7. Serve Rasavangi with rice and any veg curry.

8. This measurement serves 3 people.

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