Kathirikai rasavangi recipe, a traditional south Indianbrinjal gravy recipe. Kathirikai rasavangi recipe with full video and step-by-step pictures.
This is one authentic gravy similar to arachuvitta sambar. The aroma of the freshly ground spices makes it very special. We usually make Kathirikai rasavangi on festival days. In some houses when they do pooja for their family deity at home, they make rasavangi on the lunch menu.
Popularly it is made using brinjals, but you can make this using poosanikai | white pumpkin too. Rasavangi pairs well with rice and also with soft dosais to. There are a lot of small variations followed in the spices in every home. I am following the one which my mom and grandmom make at home.
I have seen in some households they add lemon juice instead of tamarind water.
If you are looking for some authentic south Indian gravy recipes, then check out, vendakkai sambar , Poosanikai pitlai, Kadamba sambar , Brinjal gravy , and udupi hotel sambar .
Also check out, Stuffed brinjal recipe , kathirikai podi curry , and ennai kathirikai curry
 
- Cut the brinjals into medium thin slices.
- Put them into water till you use, to avoid discoloration.
- Cook ¬Ω cup of toor dal in 1 cup of water. Add ¬Ω tsp of turmeric powder.
- Cook for 3-4 whistles and mash it well and keep aside.
- Soak a small lemon sized tamarind and extract 1.5 cups of tamarind juice.
- In a pan add 2 tsp oil and add the chana dal, coriander seeds, urad dal, pepper and red chilis.
- Roast till golden brown.
- Switch off and add the coconut to this.
- Once it is cool grind into a smooth paste by adding little water.
- Keep this aside.
- In a pan add the cut brinjals and add the tamarind water to this.
- Add ¬Ω tsp turmeric powder and salt.
- Let this boil for 7-9 minutes.
- Ensure the brinjals are not over cooked.
- Now add the cooked toor dal to this.
- Add the ground coconut paste.
Mix well without any lumps.
Add ¬Ω cup water to adjust the consistency.
Add ¬Ω tsp of jaggery.
- Let this boil for 2-3 minutes.
- Switch off the flame.
- In a pan add 2 tsp oil and add mustard seeds and curry leaves.
- Let the mustard splutters.
- Switch off and add to the rasavangi.
- Mix well. Kathrikkai rasavangi is ready.
- Serve with hot rice.
Kathrikkai rasavangi recipe
Ingredients
- 5 small brinjals
- 1.5 cups tamarind extract from small lemon sized tamarind
- ½ cup toor dal
- 1 tsp turmeric powder
- 2 tsp oil
- ½ tsp mustard seeds
- Few curry leaves
To grind
- 2 tsp oil
- 1 tbsp coriander seeds
- 1 tbsp chana dal
- 1 tsp urad dal
- ½ tsp pepper
- 6-7 red chilis
- ¼ cup coconut
Instructions
- Cut the brinjals into medium thin slices. 5 small brinjals
- Put them into water till you use, to avoid discoloration.
- Cook ½ cup of toor dal in 1 cup of water. Add ½ tsp of turmeric powder.
- Cook for 3-4 whistles and mash it well and keep aside.
- Soak a small lemon sized tamarind and extract 1.5cups of tamarind juice.
- In a pan add 2 tsp oil and add the chana dal, coriander seeds, urad dal, pepper and red chilis. 1 tbsp coriander seeds, 1 tbsp chana dal, 1 tsp urad dal, ½ tsp pepper, 6-7 red chilis
- Roast till golden brown.
- Switch off and add the coconut to this.
- Once it is cool grind into a smooth paste by adding little water.
- Keep this aside.
- In a pan add the cut brinjals and add the tamarind water to this.
- Add ½ tsp turmeric powder and salt.
- Let this boil for 7-9 minutes.
- Ensure the brinjals are not over cooked.
- Now add the cooked toor dal to this.
- Add the ground coconut paste.
- Mix well without any lumps.
- Add ½ cup water to adjust the consistency.
- Let this boil for 2-3 minutes.
- Switch off the flame.
- In a pan add 2 tsp oil and add mustard seeds and curry leaves.
- Let the mustard splutters.
- Switch off and add to the rasavangi.
- Mix well. Kathrikkai rasavangi is ready.
- Serve with hot rice.
