Kathirikai Rasavangi is one of those recipes that fills your kitchen with the most amazing aromas. This traditional South Indian dish transforms humble brinjals into something magical. The combination of toor dal, tamarind, and fresh coconut creates a perfect balance of flavors. Every spoonful delivers comfort and satisfaction. I love how this recipe brings together simple ingredients to create such depth of taste. The tempering adds that final touch of authenticity that makes this dish shine.
About the Recipe
This recipe deserves a spot in your regular cooking rotation. Kathirikai Rasavangi showcases how South Indian cuisine transforms everyday vegetables into something extraordinary. The spice paste made with fresh coconut and coriander seeds gives this dish its unique character. What makes this recipe special is how all the flavors come together – the earthiness of toor dal, the tanginess of tamarind, and the sweetness of jaggery. It’s comfort food at its finest, bringing families together around the dinner table.
Why You’ll Love This Recipe
You’ll fall in love with how this recipe makes your whole house smell incredible. The process is so satisfying – from grinding the fresh spice paste to watching the tempering sizzle in the pan. Each step builds layers of flavor that create something truly memorable. The texture is perfect too – creamy from the dal, chunky from the brinjals, and rich from the coconut paste. It’s the kind of dish that tastes even better the next day. Plus, it’s packed with nutrition and keeps you satisfied for hours.
Kathirikai Rasavangi Brinjal Rasavangi
Cooking Tips
Cut your brinjals just before cooking to prevent them from turning brown. Soak them in salted water if you need to prep ahead. Make sure your spice paste is really smooth – this makes all the difference in the final texture. Don’t rush the tempering step – let those mustard seeds pop properly. Cook the vegetables until they’re tender but not mushy. Taste and adjust the tamarind and jaggery balance to your liking.
Serving and Storing Suggestions
This recipe serves 4 people generously and takes about 45 minutes to prepare and cook. Serve hot with steamed rice or even with chapati for a change. You can store leftovers in the fridge for up to 3 days. The flavors actually improve overnight, making it perfect for meal prep. Reheat gently on the stove, adding a splash of water if needed.
Similar Recipes
- Sambar with Mixed Vegetables
- Mor Kuzhambu (Buttermilk Curry)
- Vendakkai Puli Kuzhambu (Okra Tamarind Curry)
- Drumstick Sambar
- Tomato Rasam
Kathirikai Rasavangi (Brinjal Rasavangi)
Ingredients
- 1/2 cup Toor Dal
- Tamarind (marble sized ball)
- 2 Green Chillies (slit lengthwise)
- 1 Tomato (small, chopped)
- 150 gms Brinjals (quartered)
- Salt to taste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Sambar Powder
- 1 tbsp Jaggery (powdered)
- Coriander Leaves (small bunch, chopped fine for garnishing)
For the Spice Paste:
- 1 tsp Oil - 1 tsp
- 1 1/2 tbsp Coriander Seeds
- 2 Dry Red Chillies
- 1/2 tsp Asafoetida Powder
- 4 tbsp Fresh Coconut (grated)
For Tempering:
- 2 tsp Ghee - 2 tsp
- 1 tsp Mustard Seeds - 1 tsp
- 1 Dry Red Chilli (halved)
- Curry Leaves (few)
Instructions
- Pressure cook the dal and set aside.
- Soak the tamarind in 1 cup water and extract the juice.
- Fry in 1 tsp oil the coriander seeds, red chillies and asafoetida.
- Combine with the coconut and grind to a fine paste with very little water.
- Heat 2 tsp ghee and add the ingredients for tempering.
- When the mustard seeds splutter, add the green chillies, chopped tomato and brinjals.
- Saute for a minute.
- Mix in the salt, turmeric powder, sambar powder, tamarind juice and jaggery and cook on low heat till the vegetables are tender.
- Stir in the cooked dal and the spice paste.
- Simmer for a couple of minutes for the flavours to blend.
- Garnish with chopped coriander leaves.
- Serve hot with rice.
Sign up for our newsletter
Frequently Asked Questions
Can I use other vegetables instead of brinjals?
Without a doubt. Try okra, drumsticks, or even mixed vegetables. Just adjust the cooking time based on how long each vegetable takes to become tender. The basic recipe works beautifully with most vegetables.
What if I don’t have fresh coconut?
You can use frozen grated coconut or even coconut powder. If using powder, use about 2 tablespoons and add a bit more water while grinding. Fresh coconut gives the best flavor, but these alternatives work well too.
How do I know if my tamarind extract is the right strength?
Your tamarind juice should taste tangy but not overpowering. If it’s too sour, dilute with water. If too mild, add more tamarind paste. The final dish should have a nice balance of tangy and sweet flavors.
1 comment
itz very nice