Kathirikai Rasavangi | Rasavangi | Brinjal Rasavangi

Kathirikai Rasavangi | Rasavangi | Brinjal Rasavangi 

Kathirikai Rasavangi | Brinjal Rasavangi

 Rasavangi is a delicious traditional South Indian style (especially Tamil Brahmin) style coconut based gravy (Kuzhambu).

It is very famous in regions like Tanjore, Palakad , Karnataka etc. It is very similar to arachivitta sambar or pitlai recipe only with minor changes in the combination of the spices used and moreover the the quantity of toor dal used in rasavangi is very less compared to sambar.Furthermore the consistency is thicker than sambar.Another difference is that we add fried coconut shredding to the rasavangi finally during tempering which enhances the flavour quotient. This Rasavangi can be made with variety of vegetables but the most popular ones are the kathirikai (brinjal) rasavangi and poosanikkai ( ash gourd)  rasavangi . Here I have posted traditional kathirikkai rasavangi recipe.This Rasavangi goes well with rice. Check out how to make this yummy brinjal rasavangi recipe below. 


For Masala 

Bengal gram dal -1 Tsp

Urad dal - 1 Tsp

Coriander seeds-3 Tsps 

Pepper-1/2 Tsp 

Fenugreek seeds-1/4 Tsp 

Red chillies-4-5 nos

Asafoetida -1/4 Tsp 

Grated coconut-2 Tbsps 

Curry leaves-few

Oil-1 Tsp 

Other ingredients 

Brinjal-1/4 kg chopped 

Toor dal -1/2 cup (cooked and mashed)

Turmeric powder-1/4 Tsp 

Salt to taste 

Mustard seeds-1/2 Tsp 

Red chillies-2 nos 

Jaggery-1 Tsp 

Tamarind extract-1/2 cup 

Curry leaves few

Asafoetida a pinch 

Oil -3 Tsps 

Recipe Video


👉Heat oil in a kadai add ingredients given for masala and roast it to golden brown colour, cool and grind to fine paste set aside.

👉Cook the toor dal mash well set aside.

👉Cook the chopped brinjal in boiling water( 1 1/2 cups) until half cooked.

👉Next add the ground masala paste, cooked toor dal , turmeric powder , salt and mix well. Add little water if thick. Cook until raw smell goes.

👉Finally add the tamarind extract and cook for another 5 mins . 

👉Simultaneously in a tadka pan heat oil add mustard seeds, red chillies, curry leaves and asafoetida. Add grated coconut and roast until golden brown colour add this tempering to the gravy. Mix everything well.

👉Add the jaggery mix mix well. 

👉Switch off the gas at desired consistency  and serve hot. 

Preparation Time-30 mins

Serves -4-5 

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