Kathirikkai rasavangi is prepared with brinjal / kathirikkai, red gram / toor dhal and ground coconut masala. Goes well with hot white rice and appalam.
- 4 nos – Kathirikkai /Brinjal / Eggplant
- 1/2 cup – Red gram / Toor dhal / Thuvaram paruppu
- 1 no – Tamarind (gooseberry sized)
- 1/4 tsp – Turmeric powder
- 1/2 tsp – Jaggery / Vellam
- Salt as needed
- 1/2 tsp – Sesame oil
- 1 tbsp – Bengal gram / Kadalai paruppu / Channa dhal
- 1 tbsp – Split black gram / Ulunthu / Urad dhal
- 1 tbsp - Coriander seeds / Dhania
- 2 nos – Dry red chillies (as needed)
- 2 tbsp - Coconut grated
- 4 or 5 nos – Fresh curry leaves
- 1 tbsp – Sesame oil
- 1/4 tsp - Mustard seeds
- 1/4 tsp – Split black gram / Ulunthu
- 2 nos – Dry red chillies
- 4 or 5 nos - Curry leaves
- 2 pinches – Asafoetida
- Pressure cook Red gram (thuvaram paruppu), garlic, pinch turmeric,water and ghee for up to 5 or 6 whistles(depends upon the paruppu/dhal).Keep it aside.
- Soak tamarind in warm water and squeeze off the pulp. Set aside.
- Heat oil in a pan, roast all the ingredients given in the list “for grinding” and grind them to a smooth paste. Set aside.
- In a vessel, add kathirikkai, tamarind water and turmeric powder, bring it to boil and cook until kathirikkai is well cooked.
- Now add ground coconut paste, cooked red gram and required salt, mix well and allow them to boil until you reach gravy consistency. Finally add jaggery and season it with items given in the list for seasoning. Tasty kathirikkai rasavangi is ready and serve with hot rice and poriyal.