Kathirikai Rasavangi Recipe | Delicious Brinjal Currry Recipe | Eggplant in Tangu Coconut Curry
Savor the Authentic Taste of Tamil Cuisine with Kathirikai Rasavangi, an flavorful blend of freshly ground spices and roasted eggplant, simmered to perfection. Serve it along with rice, topped with ghee and some keerai masiyal by the side.
Kathirikai Rasavangi is a very traditional recipe from the Tamil Cuisine, that is a flavorful blend of freshly ground spices and roasted eggplant, simmered to perfection. The freshness of the dish comes from adding the freshly ground spice paste to roasted brinjal/ eggplant. It has a very distinct flavour with the addition of coriander seeds and peppercorns.
Serve the Kathirikai Rasavangi Recipe with Steamed Rice, Keerai Masiyal, Potato Curry to make this recipe a complete south indian meal.Here are a few more Brinjal/ Eggplant recipes that can make a wholesome meal
15 M
20 M
35 M
4 Servings
Ingredients
- 4 Small Brinjal (Baingan / Eggplant) , diced
- 1/4 cup Arhar dal (Split Toor Dal)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 cup Tamarind Water
- 1 tablespoon Jaggery , powdered (optional)
- Salt , to taste Ingredients to Dry Roast and Grind
- 1/2 tablespoon Chana dal (Bengal Gram Dal)
- 1 tablespoon Coriander (Dhania) Seeds
- 1 Dry Red Chilli
- 2 tablespoons Whole Black Peppercorns
- 1/2 cup Fresh coconut , grated Ingredients for Seasoning
- 1 tablespoon Sesame (Gingelly) Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
How to make Kathirikai Rasavangi Recipe | Delicious Brinjal Currry Recipe | Eggplant in Tangu Coconut Curry
To begin making the Kathirikai Rasavangi Recipe, prep and all the ingredients and keep ready.
Wash the toor dal and pressure cook the toor dal with 1 cup of water for 2 whistles on high heat, then turn the heat to low and simmer for 4 minutes and turn off the heat. Allow the pressure to release naturally. Once the dal is cooked, mash the dal well and keep it aside.
In the meantime, heat a small pan on medium heat and dry roast chana dal, coriander seeds, red chilly and peppercorns till it gets aromatic and turns golden brown.
Once roasted, add the grated coconut to this and keep stirring till it turns lightly toasted. Turn off the heat, cool and grind to a smooth powder. Keep this aside.
Heat oil in a preheat pan; add the mustard seeds and allow it to crackle. Add the curry leaves and brinjal, sprinkle salt and turmeric powder and give it a stir.
Cover the pan and cook the brinjal until roasted and soft.
To the cooked brinjal, add the tamarind water and the masala spice mix we ground earlier. Boil for about 2 to 3 minutes till the raw taste of the tamarind is gone.
Finally add the jaggery and cooked dal and some salt to taste.
Simmer the Kathirikai Rasavangi for a good 5 minutes and the rasavangi has good taste and flavours.
Check the salt and adjust to taste accordingly. Once done, turn off the heat and transfer the Kathirikai Rasavangi to a serving bowl and serve hot.
Serve the Kathirikai Rasavangi Recipe with Steamed Rice, Keerai Masiyal, Potato Curry to make this recipe a complete south indian meal.
