Eggplant (Kathirikkai) Rasavangi with dal
This is a traditional recipe in Tambram households. It is generally made to go along with thogayal rice, and even beautifully complements some upma varieties, like Arisi upma. It is thicker in consistency than sambar. The taste of the rasavangi lies in the proportion of the spices that go in its making.
This is how I make this rasavangi
Ingredients
Toor dal- 1/2 cup
Eggplant (kathirikkai)- 1 cup (sliced lengthwise)
Tamarind -a small lime sized ball (Alternatively, you may use 2 tsps of the tamarind paste)
Turmeric powder- 1 tsp
Jaggery- a small lump (optional)
Salt- to taste
Oil- 3 tsps
Notes
Soak the tamarind in slightly warm water for atleast 10 minutes. This will make extraction easier. Keep the extract ready for use.
Ingredients for the spice powder (Rasavangi powder)
Coriander seeds- 2 tbsps
Channa dal (Kadalaiparuppu)- 3 tsps
Red chillies- 2 to 3 (can be tweaked to suit your spice preference)
Grated coconut- 2 tbsps
Fry these ingredients in a tsp of oil, until the dal and the grated coconut turns slightly reddish. Once done, turn off the stove. Once it cools down, grind in a mixer to a slightly coarse powder. The Rasavangi powder is ready.
Spices for seasoning:
Mustard seeds- 1 tsp
Preparation
Pressure cook the toor dal. Once cooked, mash it with the back of the ladle for a smooth texture.
Heat 2 tsps of oil in a kadai. Add the mustard seeds. Once it splutters, add the thinly sliced eggplant and salt. Saute for 2 minutes on a medium flame. Add the tamarind extract, turmeric powder and jaggery (if using). Cook covered until the raw smell of the tamarind extract is gone.
Add the prepared rasavangi powder and cooked toor dal. Stir well, so that all the flavors come together.
Transfer to a serving bowl. Enjoy !!!!
Notes
1. Adding jaggery is optional.
2. Do not cook for long after adding the toor dal.
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| Eggplant (Kathirikkai) Rasavangi |
This is a traditional recipe in Tambram households. It is generally made to go along with thogayal rice, and even beautifully complements some upma varieties, like Arisi upma. It is thicker in consistency than sambar. The taste of the rasavangi lies in the proportion of the spices that go in its making.
This is how I make this rasavangi
Ingredients
Toor dal- 1/2 cup
Eggplant (kathirikkai)- 1 cup (sliced lengthwise)
Tamarind -a small lime sized ball (Alternatively, you may use 2 tsps of the tamarind paste)
Turmeric powder- 1 tsp
Jaggery- a small lump (optional)
Salt- to taste
Oil- 3 tsps
Notes
Soak the tamarind in slightly warm water for atleast 10 minutes. This will make extraction easier. Keep the extract ready for use.
Ingredients for the spice powder (Rasavangi powder)
Coriander seeds- 2 tbsps
Channa dal (Kadalaiparuppu)- 3 tsps
Red chillies- 2 to 3 (can be tweaked to suit your spice preference)
Grated coconut- 2 tbsps
Fry these ingredients in a tsp of oil, until the dal and the grated coconut turns slightly reddish. Once done, turn off the stove. Once it cools down, grind in a mixer to a slightly coarse powder. The Rasavangi powder is ready.
Spices for seasoning:
Mustard seeds- 1 tsp
Preparation
Pressure cook the toor dal. Once cooked, mash it with the back of the ladle for a smooth texture.
Heat 2 tsps of oil in a kadai. Add the mustard seeds. Once it splutters, add the thinly sliced eggplant and salt. Saute for 2 minutes on a medium flame. Add the tamarind extract, turmeric powder and jaggery (if using). Cook covered until the raw smell of the tamarind extract is gone.
Add the prepared rasavangi powder and cooked toor dal. Stir well, so that all the flavors come together.
Transfer to a serving bowl. Enjoy !!!!
Notes
1. Adding jaggery is optional.
2. Do not cook for long after adding the toor dal.
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