Kathirikai rasavangi
Kathirikai rasavangi, from above
VegVeganTamil Nadu

Kathirikai rasavangi

Brinjal and dal in a roasted coconut and tamarind gravy. A quiet Iyengar classic.

45 minTime
7 gProtein each
mediumSpice
Rasavangi1 chapter · 1 min read

Make it your way

Grandma's wayRoasted dal coconut paste, brinjal and tamarind.
The original
206kcalsame
7 gproteinsame
9 gfibresame
45minutessame

Kathirikai rasavangi, Iyengar style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)6 small, cubed
Toor dal (split pigeon peas)⅓ cup
Tamarinda small ball
Water2½ cups
Turmeric (ground turmeric)¼ tsp
Fresh grated coconut½ cup
Chana dal (split chickpeas)1 tbsp
Urad dal (split black gram)1 tsp
Coriander seeds1 tbsp
Dried red chilli4
Jaggery1 tsp
Cooking oil (vegetable oil)1 tbsp
Mustard seeds½ tsp
Curry leaves2 sprigs
Asafoetidaa pinch
Saltto taste

Method

5 steps
  1. 1Pressure cook toor dal with turmeric for 4 whistles and mash.
  2. 2Roast chana dal, urad dal, coriander seeds and red chillies in a few drops of oil, then coconut, until golden. Grind to a paste.
  3. 3Cook brinjal in tamarind extract with salt until soft.
  4. 4Add the dal, paste and jaggery and simmer to a thick gravy.
  5. 5Temper mustard, curry leaves and asafoetida in oil and pour over.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Kathirikai rasavangi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Verkadalai sadam20 min
Bread or rice Methi thepla40 min
On the side Poricha kootu35 min
On the side Paruppu thogayal15 min
To drink Masala soda5 min
Something sweet Sakkarai pongal45 min
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