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    Home » Blogging Marathon » Rasavangi | Brinjal Rasavangi/Kootu

    Rasavangi | Brinjal Rasavangi/Kootu

    Posted on April 21, 2016 · Last Updated on December 7, 2021 · By Srividhya G · 34 Comments

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    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 – ¼ cup
    • Toor Dal – ¼ cup
    • Tamarind Paste – 1 tbsp
    • Water – For soaking and cooking dal +  1 cup for tamarind extract
    • Salt – 2 tsps
    • Hing – ½ tsp
    • Curry Leaves – 1 strand
    • Turmeric Powder – ½ tsp + ¼ tsp
    • Oil

    For grinding:

    • Coriander Seeds – 2 tsps
    • Channa Dal – 1.5 tsps
    • Red Chillies – 4
    • Grated Coconut – ¼ 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.
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    Rasavangi | Brinjal Rasavangi/Kootu

    An authentic and traditional gravy curry prepared with brinjals and channa dal with fresh ground coconut masala.
    Prep Time45 mins
    Cook Time30 mins
    Total Time1 hr 15 mins
    Course: Main Course, rice accompaniment
    Cuisine: South Indian, TamilNadu
    Calories:
    Author: Srividhya G

    Ingredients

    • Brinjals - around 10 tender ones
    • Channa Dal - ¼ cup
    • Toor Dal - ¼ cup
    • Tamarind Paste - 1 tbsp
    • Water - For soaking and cooking dal + 1 cup for tamarind extract
    • Salt - 2 tsps
    • Hing - ½ tsp
    • Curry Leaves - 1 strand
    • Turmeric Powder - ½ tsp + ¼ tsp
    • Oil - 1 tsp

    For grinding

    • Coriander Seeds - 2 tsps
    • Channa Dal - 1.5 tsps
    • Red Chillies - 4
    • Grated Coconut - ¼ cup

    For Tempering

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

    Instructions

    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.
    • Pressure cook the toor dal by adding water and turmeric and mash it well.
    • 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.
    • 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.
    • Now add the soaked channa dal and salt.
    • 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.
    • As it starts to boil, add the rasavangi powder that we prepared earlier and hing. Mix well.
    • 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.
    • 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

    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.
    Adapted from From Meenakshi Ammal’s Cook and See

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
    BM#63  A-ZChallengeBadge
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

    [inlinkz_linkup id=601072 mode=1]

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    Filed Under: Blogging Marathon, Sambhar Varieties Tagged With: A-Z Challenge, araichuvitta kootu, authentic recipes, Blogging Marathon, brinjal rasavangi, how to prepare katharikai rasavangi, katharikai kadalai paruppu rasavangi, katharikai rasavangi, kootu kari, traditional recipes

    Reader Interactions

    Comments

    1. Alboni says

      September 12, 2016 at 6:30 am

      Wanted to try this recipe for a long time now, surely will fix it !!! Nice display !!!

      Reply
      • Srividhya G says

        September 12, 2016 at 10:46 am

        Thanks Alboni.

        Reply
    2. Smruti | Herbivore Cucina says

      April 27, 2016 at 5:33 pm

      A kootu recipe with brinjals sounds amazing. It is fun learning new Tamil dishes from your blog. Loving this marathon!!

      Reply
      • Srividhya G says

        April 27, 2016 at 7:35 pm

        Glad you like them.. Me too loving this marathon. Learning a lot. :-) thanks Smruti.

        Reply
    3. Pavani says

      April 25, 2016 at 7:19 pm

      Rasavangy is probably one of my most favorite Tamil Nadu dishes. It tastes so flavorful and delicious.

      Reply
      • Srividhya G says

        April 25, 2016 at 9:44 pm

        Yeah true. Thanks Pavani.

        Reply
    4. Resin Kitchen (juliettejustine) says

      April 25, 2016 at 3:54 pm

      cool

      Reply
      • Srividhya G says

        April 25, 2016 at 9:34 pm

        Thanks and welcome here.

        Reply
    5. harini says

      April 24, 2016 at 4:52 pm

      Eggplant lovers paradise, I am sure!

      Reply
      • Srividhya G says

        April 24, 2016 at 9:02 pm

        Thanks haring. :-)

        Reply
    6. Amara says

      April 23, 2016 at 4:23 am

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

      Reply
      • Srividhya G says

        April 24, 2016 at 10:43 pm

        Thanks Amara. :-) Let me know when you try it.

        Reply
    7. Gayathri Kumar says

      April 22, 2016 at 9:09 pm

      I love brinjal in any avatar. This rasavaangi sounds awesome..

      Reply
      • Srividhya G says

        April 24, 2016 at 10:46 pm

        Me too. Thanks a lot.

        Reply
    8. Priya Suresh says

      April 22, 2016 at 2:15 am

      Super like, wish i get this kootu for my lunch rite now, delicious.

      Reply
      • Srividhya G says

        April 22, 2016 at 7:54 am

        Ha ha I wish I could send you some. :-) Thanks

        Reply
    9. Srivalli says

      April 22, 2016 at 1:25 am

      I love rasavangi and though the masala sounds familiar I am yet to make it myself…and glad you have got a good magic folder now!

      Reply
      • Srividhya G says

        April 22, 2016 at 7:47 am

        Thanks Srivalli and yeah very true. :-)

        Reply
    10. Freda @ Aromatic essence says

      April 21, 2016 at 2:28 pm

      Looks delicious :)

      Reply
      • Srividhya G says

        April 21, 2016 at 6:45 pm

        Thanks Freda. :-)

        Reply
    11. usha says

      April 21, 2016 at 10:06 am

      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.

      Reply
      • Srividhya G says

        April 21, 2016 at 6:47 pm

        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. :-)

        Reply
    12. vaishali says

      April 21, 2016 at 10:03 am

      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.

      Reply
      • Srividhya G says

        April 21, 2016 at 6:51 pm

        Oh no.. My dad had same problem. Hope it goes away. Thanks Vaishali.

        Reply
    13. Bharani says

      April 21, 2016 at 9:35 am

      Kootu with brinjal nice……Husband loves brinjal so this will be added to my brinjal recipe’s for him….

      Reply
      • Srividhya G says

        April 21, 2016 at 6:59 pm

        :-) :-) I served this with rice and appalam and it was great. Complete meal. Please do try and let me know.

        Reply
    14. Ami@NaiveCookCooks says

      April 21, 2016 at 9:24 am

      Vidhya this brinjal dishlooks so delicious! I always enjoy seeing different way of cooking a certain thing in different parts of our country :)

      Reply
      • Srividhya G says

        April 21, 2016 at 7:00 pm

        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..

        Reply
    15. Deepa - Veg Indian Cooking says

      April 21, 2016 at 9:03 am

      Wow Super yummy and healthy recipe of brinjal….Looks good and love the addition of tuvar dal, chana dal and spices you’ve used…
      Bookmarking, will surely get it a try very soon. Excellent share

      Ps : Refer this link is this your google account?
      https://plus.google.com/107274907278645548620

      If yes then pls update your web address so it will become easy to follow you in gplus….
      And if not I’m sorry friend…

      Reply
      • Srividhya G says

        April 21, 2016 at 6:56 pm

        Thanks a lot for that wonderful comment. That’s one of my google + profile. For blog I use this profile https://plus.google.com/u/0/+SrividhyaManikandan and here is g+ page https://plus.google.com/u/0/b/100279705842728754348/+Vidhyashomecookingforall/posts Will send you both in the email. Thanks a lot. :-)

        Reply
    16. Suma Gandlur says

      April 21, 2016 at 8:37 am

      This would be a great treat for eggplant lovers. Somehow I always think it as fusion of flavors.

      Reply
      • Srividhya G says

        April 21, 2016 at 7:02 pm

        :-) True. Thanks a lot Suma.

        Reply
    17. CHCooks says

      April 21, 2016 at 8:21 am

      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!

      Reply
      • Srividhya G says

        April 21, 2016 at 7:03 pm

        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.

        Reply

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