Rasavangi | Brinjal Rasavangi/Kootu

Rasavangi is one of the traditional and authentic kootu recipes prepared with tender brinjals and channa dal. Like pitlai we add other legumes also but for this recipe I went only with channa dal. The masala reminds me of the ennai katharikai masala and this curry/kootu is like a gravy version of the same.

 Brinjal_Rasavangi

Tamil Nadu recipe starting with R should be fairly easy but I complicated it by myself. I tried one recipe starting with R and when I started to write about it I realized it falls under other cuisine too. I have mentioned it before in my blog. I am Kannadiga born and bought up in TN. Our cooking is a mix of these two and of course I blend these two a lot. I thought of going ahead with the same but then changed my mind. I scheduled it for next month and tried another easy recipe starting with R. But I felt I should call it with the Tamil Name and had to let that go also. (In this BM process, I ended up cooking a lot that I have sufficient recipes to post for the month of May also)

KatharikaiRasavangi

 So again I revisited my BM list and decided to post this rasavangi. I had kept this rasavangi for Cooking from cookbook challenge as I follow the recipe from “Meenakshi Ammals’s Cook and See Part 1” book. But I think it perfectly fits here :-) So here I am presenting yet another sibling of Arichu Vitta Sambar and Tiruvadirai Sambar.

 Rasavangi

Ingredients:

  • Brinjals – around 10 tender ones
  • Channa Dal – 1/4 cup
  • Toor Dal – 1/4 cup
  • Tamarind Paste – 1 tbsp
  • Water – For soaking and cooking dal +  1 cup for tamarind extract
  • Salt – 2 tsps
  • Hing – 1/2 tsp
  • Curry Leaves – 1 strand
  • Turmeric Powder – 1/2 tsp + 1/4 tsp
  • Oil

For grinding:

  • Coriander Seeds – 2 tsps
  • Channa Dal – 1.5 tsps
  • Red Chillies – 4
  • Grated Coconut – 1/4 cup

For Tempering:

  • Oil – 2 tsps
  • Mustard Seeds – 1 tsp
  • Urad Dal – 1 tsp
  • Red Chillies – 2

Prep Work:

  • Chop the brinjals lengthwise and let it soak in water while you do the other prep work. Soaking in water prevents the brinjals from turning black.

RasavangiIngredients2

  • Pressure cook the toor dal by adding water and turmeric and mash it well.

RasavangiIngredients1

  • Dry roast all the ingredients given under “For grinding” without adding any oil.
  • Let it cool and grind it without adding any water. This is the rasavangi powder.

RasavangiPowder

  • Soak the channa dal for at least 1 hr. (If I am preparing this for dinner, I usually soak it in the morning before heading out for work)

Steps:

  • Heat the kadai and add 1 tsp of oil.
  • Mean while drain the water from the brinjals and once the oil hot add it to the pan or kadai and sauté for 3 minutes.

RasavangiStep1

  • Now add the soaked channa dal and salt.

RasavangiStep3

  • Add the tamarind extract and cover and cook for 4 to 5 minutes until the brinjals and the dal are tender.  Do not over as brinjals might turn mushy.
  • Then add the pressure cooked dal and curry leaves. Mix well and bring it to a boil.

RasavangiStep4

  • As it starts to boil, add the rasavangi powder that we prepared earlier and hing.  Mix well.

RasavangiStep5

  • Check for salt and bring it to a boil. I prepared this rasavangi in a thicker consistency. If you want thin consistency, add 1 cup of water and bring it to boil.
  • Then in a separate pan or tadka vessel, add 2 tsps of oil. Once oil is hot, add the mustard seeds, urad dal and red chillies.
  • As they start to splutter, add it to the rasavangi.

RasavangiStep6

Garnish it with more curry leaves. That’s it Rasavangi is ready for the table. Serve hot with rice. This can be served as a side and also as rice accompaniment.

Katharikai_Rasavangi

Notes:

  • Adjust the salt and spice according to your consistency.
  • Channa dal is optional. You can skip or include channa dal and any other legumes or only legumes.
  • Add more water for thin consistency.
  • Also while grinding the masala, you can add water. If you preparing the masala well ahead and want to refrigerate then skip water.
Rasavangi | Brinjal Rasavangi/Kootu
An authentic and traditional gravy curry prepared with brinjals and channa dal with fresh ground coconut masala.
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. Brinjals - around 10 tender ones
  2. Channa Dal - 1/4 cup
  3. Toor Dal - 1/4 cup
  4. Tamarind Paste - 1 tbsp
  5. Water - For soaking and cooking dal + 1 cup for tamarind extract
  6. Salt - 2 tsps
  7. Hing - 1/2 tsp
  8. Curry Leaves - 1 strand
  9. Turmeric Powder - 1/2 tsp + 1/4 tsp
  10. Oil - 1 tsp
For grinding
  1. Coriander Seeds - 2 tsps
  2. Channa Dal - 1.5 tsps
  3. Red Chillies - 4
  4. Grated Coconut - 1/4 cup
For Tempering
  1. Oil - 2 tsps
  2. Mustard Seeds - 1 tsp
  3. Urad Dal - 1 tsp
  4. Red Chillies - 2
Prep Work
  1. Chop the brinjals lengthwise and let it soak in water while you do the other prep work. Soaking in water prevents the brinjals from turning black.
  2. Pressure cook the toor dal by adding water and turmeric and mash it well.
  3. Dry roast all the ingredients given under “For grinding” without adding any oil.
  4. Let it cool and grind it without adding any water. This is the rasavangi powder.
  5. Soak the channa dal for at least 1 hr. (If I am preparing this for dinner, I usually soak it in the morning before heading out for work)
Steps
  1. Heat the kadai and add 1 tsp of oil.
  2. Mean while drain the water from the brinjals and once the oil hot add it to the pan or kadai and sauté for 3 minutes.
  3. Now add the soaked channa dal and salt.
  4. Add the tamarind extract and cover and cook for 4 to 5 minutes until the brinjals and the dal are tender. Do not over as brinjals might turn mushy.
  5. Then add the pressure cooked dal and curry leaves. Mix well and bring it to a boil.
  6. As it starts to boil, add the rasavangi powder that we prepared earlier and hing. Mix well.
  7. Check for salt and bring it to a boil. I prepared this rasavangi in a thicker consistency. If you want thin consistency, add 1 cup of water and bring it to boil.
  8. Then in a separate pan or tadka vessel, add 2 tsps of oil. Once oil is hot, add the mustard seeds, urad dal and red chillies.
  9. As they start to splutter, add it to the rasavangi.
  10. Garnish it with more curry leaves. That’s it Rasavangi is ready for the table. Serve hot with rice. This can be served as a side and also as rice accompaniment.
Notes
  1. Adjust the salt and spice according to your consistency.
  2. Channa dal is optional. You can skip or include channa dal and any other legumes or only legumes.
  3. Add more water for thin consistency.
  4. Also while grinding the masala, you can add water. If you preparing the masala well ahead and want to refrigerate then skip water.
Adapted from From Meenakshi Ammal’s Cook and See
Adapted from From Meenakshi Ammal’s Cook and See
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
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34 thoughts on “Rasavangi | Brinjal Rasavangi/Kootu

  1. Amara

    Love the rasavangi but never cooked myself. Thanks for the yummy share with a perfect recipe. Bookmarked

  2. usha

    I heard a lot about rasavangi from a virtual friend. Whenever someone asks for Brinjal recipe, lists this on the top of the list. Lucky you , you have enough for next months BM as well!! I have about 4-5 extra recipes in my drafts from this BM and thinking of doing a 3 posts for one of the letters and to clear off my drafts folder.

    • Yeah true. This brinjal recipe and brinjal gothsu is quiet famous. Actually I am taking part in next month’s BM. So will randomly post and should clear the drafts. I have couple of Non-Tamil Nadu recipe sitting for a long time too. For june need to start fresh. :-)

  3. Brinjals in any form are delicious, wish I could eat them…they were my favorite before I developed allergy towards them. Awesome recipe with Daal.

    • Hi Ami, welcome to my space and thanks a lot. And Yeah very true about cooking certain things in a different way. Same ingredients when added in different order or cooked in differed way yields a complete new recipe..

  4. The name itself is gorgeous la :) I should try this recipe sometime.. as you said, a sister of aracha sambar :D btw, love your serveware in second pic!

    • Yeah me too liked the name. Thanks a lot GB.. That’s not a serve ware at all.. It was a spoon rester. I couldn’t believe it all. I got it n using it as a serve ware.

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