Kathirikai rasavangi recipe, a traditional south Indianbrinjal gravy recipe. Kathirikai rasavangi recipe with full video and step-by-step pictures.
This is one authentic gravy similar to arachuvitta sambar. The aroma of the freshly ground spices makes it very special. We usually make Kathirikai rasavangi on festival days. In some houses when they do pooja for their family deity at home, they make rasavangi on the lunch menu.
Popularly it is made using brinjals, but you can make this using poosanikai | white pumpkin too. Rasavangi pairs well with rice and also with soft dosais to. There are a lot of small variations followed in the spices in every home. I am following the one which my mom and grandmom make at home.
I have seen in some households they add lemon juice instead of tamarind water.
If you are looking for some authentic south Indian gravy recipes, then check out, vendakkai sambar, Poosanikai pitlai, Kadamba sambar, Brinjal gravy, and udupi hotel sambar.
Also check out, Stuffed brinjal recipe, kathirikai podi curry, and ennai kathirikai curry
Kathrikkai rasavangi recipe
Ingredients
- 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
Instructions
- 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.
Video
Notes
2. Kathirikai rasavangi pairs well with hot rice and potato curry.
- Cut the brinjals into medium thin slices.
- 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 1.5 cups of tamarind juice.
- In a pan add 2 tsp oil and add the chana dal, coriander seeds, urad dal, pepper and 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.
- Add ½ tsp of jaggery.
- 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.
Great preparation of Dal and brinjal. Excellent recipe.
Deepa
Hamaree Rasoi
Rasavangi itself is new to me…havent tasted it..ur version sounds tempting. Liked the first click
I too make rasavangi similar way,but never tried with my favorite veggie,its always ashgourd! 🙂
delicious post..jay 🙂
I love Rasavangi… and very divine with rice.. looks excellent.
Delicious looking curry.Good with rice.
looks yumm..my grandmom made this during my india visit last time..loved it..very similar to pitlai..
I've only made chow chow rasavangi before and we love it.. must try your version and with brinjals… looks really good!
Never made it….it looks tempting…I m sure it would taste gr8 wid rice..:)
New for me and looks way too gud ..Im going to try this and soon….thanks for sharing 🙂
My favourite and my mom adds kozhambu vadaam in this. Real exotic dish
new for me jeya….tempting click!!
I love this very much but do not add jaggery ,rest is the same.Lovely pic
We make this often and this remains one of my husband's fav south indian dish. thanks for sharing this.
Only one time i had this,searching for the recipe…Urs sounds too gud.Will try this soon.
Am an addict to this gravy, my mom's signature dish..Urs looks soooo wonderful..
superb recipe
I dint get a chance to make this becoz my hubby dont like this 🙁 U made me drool… I must try for me 🙂
its new to me…looks delicious…
Mom's recipies are always the best:)….looks very good and inviting:)
Very delicious but never tried this before. Thanks for sharing dear..
https://treatntrick.blogspot.com
creamy yummy curry..loved it..
A very new recipe for me..sounds really delicious!
US Masala
I have heard lot about this dish, never tasted one' looks perfect.
looks yum! love it…
very interesting recipe…I will have to give it a go..:D
Tasty appetite
another traditional recipe…great!
I love this..but have never tried..bookmarked!!
brinjal curry looks so delicious
Nice recipe..I never tried this rasavangi…Luv to have the brinjals curry with anything 🙂
Ahhhhhhhhha yepadi itha miss panen..love love it..absolutely great and divin with Rice
The dish looks very inviting! Never heard about the recipe though but your great presentation makes me want to try it out sometime soon:-)
Great recipe..must be a great pair with rice
Jeyashri, your rasavangi looks A class! I can taste its yumminess from the picture 🙂
Delcious rasa vangi,with brinjal i usually add chick peas.
hi jeyashri
i made this n liked it a lot.
thanks
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 !!!
3/ 4 th cup tamarind water from what size tamarind ball? Can you please tell me Jeya?
Its a small lemon sized tamarind Lakshmi.
Thanks for your prompt reply.
Maami some recipes mention roasting the coconut. Which is authentic ?
Roasted coconut gives a wonderful taste and flavour. It is nothing wrong or non authentic in adding roasted coconut.