9799692b348 Nivedhanam: Kathirikkai Rasavaangi (கத்திரிக்காய் ரசவாங்கி)

Thursday, April 11, 2013

Kathirikkai Rasavaangi (கத்திரிக்காய் ரசவாங்கி)

Kathirikkai rasavaangi is a type of sambar with a fancier name. It is a very simple recipe and can be done with ease if you have done any sambar before. It tastes best when served hot with potato veg.
Kathirikkai Rasa Vangi - IMG_5020 (2)
Brinjal / Small Eggplant - 3
Turmeric Powder – 1/2 tea spoon
Coriander Seeds – 1 1/2 tea spoon
Cumin Seeds – 1/2 tea spoon
Curry Leaves - 5
Oil – 3 table spoons
Red Chili - 6
Kadalai Parupu – 1 table spoon
Asafetida – 1/4 tea spoon
Salt – 1 1/2 tea spoon
Mustard Seeds – 1/2 tea spoon
Fenugreek Seeds – 1/2 tea spoon
Coconut – 3 table spoons
Tamarind water – 2 cups
Tuvaram Parupu / Toor Dal – 1/2 cup
Sāmbhar Powder – 1 table spoon

Boil the tuvaram parupu with adding turmeric powder in cooker and Mash it keep it aside.
Fry kadalai parupu, cumin seeds, coriander seeds, red chili and fenugreek seeds in a pan and grind with coconut once cool
Cut brinjal into bigger pieces
Heat oil in a pan (1-2 table spoons)
Add mustard seeds, fenugreek seeds and brinjal and sauté the brinjal well.
Once the brinjal is well done, add sambar powder and sauté it for a few minutes till the brinjal gets an even coating of the sambar powder
Add tamarind water and once it comes to a boil, add asafetida, turmeric powder and salt
Once all these are well cooked, add the boiled tuvaram parupu
Add the grinded mixture to this and bring it to a thicker consistency
Serve hot!!

Kathirikkai Rasa Vangi - IMG_5021 (2)

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  1. super delicious...

  2. Looks so yummy! Wonderful snaps! :)

  3. Love it. My girls are rasam and sambhar fans so this will feature in my menu soon.

  4. I almost came around making this, but missed..your bowl looks delish!

  5. indeed a fancy name and sounds so familiar, we have some called as daal vaangi, vey similar infact, this looks beautiful

  6. I generally make only one type of sambar..book marking, so at least I am able to do some variation...looks good.

  7. Superb recipe and nice photograph too!

  8. Rasavaangi,makes me nostalgic, love love this beautiful dish.

  9. So yummy.. Happy to follow u..
    plz come and visit my new baby blog.

  10. Heard this fancy name but no idea how the didh will be, as you said its so easy need to try once.

  11. My mom makes this often, though personally I don't cook egg plant owing to allergies.

  12. My husband likes brinjal rasavangi where as I prefer the bitter gourd version! Needless to say, we dont make this much at home :-))..Yours have come out very nice..

  13. I recently made this and absolutely loved it. Yours looks awesome.

  14. We make this in a slightly different way. Love this one too...


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