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  • Side Dish For Chapati

Brinjal Rasavangi-Kathirikai (eggplant) Rasavangi Recipe

April 21, 2013 by PadhuSankar 22 Comments

This is a very traditional and authentic Tamil Brahmin recipe prepared with brinjals. I love traditional recipes very much and very particular that these recipes should be treasured. Today we will learn how to prepare Brinjal Rasavangi following our easy recipe with step by step pictures.

Brinjal Rasavangi-Kathirikai (eggplant) Rasavangi Recipe

Kathirikai Rasavangi-Brinjal Rasavangi


Kathirikai Rasavangi-Brinjal Rasavangi

 Prep Time : 15 mins

 Cook Time : 20 mins 
 Serves: 2-3
 Recipe Category: Side Dish
 Recipe Cuisine: South Indian-Tamil Brahmin
 Author:Padhu Sankar

   Ingredients needed

   Brinjal -1/4 kg/250 grams or 6 medium sized brinjals
   Tamarind – gooseberry sized ball
   Turmeric powder – a pinch
   Hing/asafoetida – a pinch
   Black channa/kothu kadalai – 1/4 cup (soaked overnight)
   Tur dal – 1/4 cup
   Salt needed

   For Rasavangi Podi

   Oil -1 tsp
   Coriander seeds -1 tbsp
   Bengal gram/Kadalai paruppu – 2 tsp
   Red chillies – 4-5
   Raw rice – 1 tsp (used for thickening)
   Grated coconut – 1/4 cup

   For the seasoning

   Oil – 2 tsp
   Mustard seeds – 3/4 tsp
   Urad dal -1/2 tsp
   Red chilli -1
   Curry leaves -few

Preparation 

Let us divide this recipe into 4 steps to make it easier- Preparation of podi, cooking dal, cooking brinjals and mixing all the 3 together.

Heat a tsp of oil in a kadai, add coriander seeds, bengal gram (channa dal), red chilli, raw rice and saute until dal turns light brown, then add coconut and fry until it changes color. Dry grind it  and keep it aside.

rasavangi podi

Wash and cut brinjals lengthwise.

Pressure cook dal and black channa for 3 whistles. Mash dal alone well and keep it ready.(soaking dal for 10-15 minutes in hot water before cooking reduces cooking time and saves fuel)

Soak tamarind in warm water for 15 minutes, extract the juice, discard the pulp and keep it ready. (around 1 cup of tamarind extract)

Now the brinjals, cooked dal, rasavangi powder and tamarind extract are all ready. Let us start preparing the main dish.

How to prepare brinjal rasavangi

Method

Cook brinjal in very less water adding turmeric powder, needed salt and hing. Once slightly cooked, add tamarind water and cook the brinjals until soft.

Once the brinjals are cooked, add cooked black channa and tur dal.

eggplant rasavangi

Then add rasavangi powder/podi and cook until everything get blended well. That’s it.

how to make kathirikai rasavangi

Now we will do the seasoning – Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal, red chilli and curry leaves and pour it over the rasavangi.  Mix well and serve with rice.

I do not prepare sambar or rasam when I prepare this. I prepare any vegetable curry and thogayal or just papads and thogayal. Enjoy this  traditional and delicious brinjal dish prepared with just 3 tsp of oil.

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Filed Under: Poriyal and Kootu Varieties, Sambar varieties, Uncategorized Tagged With: Brinjal recipes, South Indian recipes, Tamil Brahmin recipes, Uncategorized




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Reader Interactions

Comments

  1. Shobha

    April 21, 2013 at 1:36 pm

    Looks yummy.. I love Tamil Brahmin food so much.. my hubby's friend's mother used to cook for us and we really relished them ..

    Reply
  2. Gajus kitchen

    April 21, 2013 at 2:34 pm

    Rasavangi looks lovely and flavourful

    Reply
  3. Gayathri Ramanan

    April 21, 2013 at 2:57 pm

    flavorful dish…

    Reply
  4. Sapana Behl

    April 21, 2013 at 3:02 pm

    Looks fabulous.

    Reply
  5. Rani Acharyulu

    April 21, 2013 at 3:30 pm

    Nice traditional recipe…looks yummy and delicious.

    Reply
  6. Divya Shivaraman

    April 22, 2013 at 5:30 am

    loved this traditional recipe

    Reply
  7. Laxmi

    April 22, 2013 at 5:38 am

    perfect rasavangi recipe.. never knew that black channa needs to be mashed… yet to try this 🙂

    Reply
  8. Priya Suresh

    April 22, 2013 at 11:59 am

    Inviting food,wish i live near you.

    Reply
  9. divya

    April 22, 2013 at 5:11 pm

    awesome…just love this recipe

    Reply
  10. Prajakta Mulay

    May 27, 2013 at 7:13 am

    Hi thanks for sharing this recipe. Another great way to make brinjals.

    Reply
  11. Suresh Balasubramaniam

    May 30, 2013 at 7:47 pm

    Making Rsavangi myself, but with a variation. Baby potatoes instead of brinjals.

    Reply
  12. Harish

    November 14, 2013 at 11:04 pm

    You are awesome.. my wife follows are ur recepies 🙂

    Reply
  13. Ash

    February 25, 2014 at 4:38 am

    Awesome…will this out…looks yummy

    Reply
  14. chittur venkitaraman prabha

    April 24, 2014 at 3:16 pm

    my mom used to add black pepper also while making podi

    Reply
  15. Aparna N

    March 8, 2015 at 9:07 pm

    I added water while grinding, by mistake. But it still turned out great. Thanks for sharing this awesome recipe

    Reply
  16. Vedagiri Sankar

    December 5, 2017 at 12:19 pm

    What is the difference between rasavangi pitla and araithuvitta kulambu?

    Reply
    • Padhu Sankar

      December 7, 2017 at 9:35 am

      Not much of a difference between rasavangi, pitlai and arachuvitta sambar. Rasavangi and pilai are thicker than arachuvitta sambar. Moreover we add brown chick peas to rasavangi and pitlai.

      Reply
  17. ASittingOnaGate

    December 10, 2018 at 8:40 am

    Paddu, as per our tradition, for pitlai we do not fry the coconut.

    Reply
  18. ASittingOnaGate

    December 10, 2018 at 8:41 am

    We also make rasavangi with green tomatoes, totally yum

    Reply
  19. Meena shankar

    February 2, 2020 at 8:32 am

    I always check on your recipes to get the taste of my moms cooking as she is a tad forgetful these days. I also believe your measures are very accurate. Keep going

    Reply
  20. Kalyani

    April 5, 2021 at 3:57 am

    Came out very well. Thanks Padhu. Just wondering if we can add kothamalli!

    Reply
    • PadhuSankar

      April 7, 2021 at 11:14 am

      You can add.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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