June 09, 2016

Kathirikkai Rasavangi (Brinjal/Eggplant with Lentils)

Kathirikkai Rasavangi is a traditional kuzhambu variety of tamil Brahmin families. It can be used either as Kuzhambu or as a side dish. (Kootu). The freshly ground spices give a special aroma to this kuzhambu and Brinjal Rasavangi slightly resembles another variety of Kuzhambu called Pitla(i). Hot rice mixed with this kuzhambu and ghee with Pappad as side dish tastes very delicious.

Ingredients for making Kathirikkai Rasavangi

Tamarind a lemon size
Brinjals 6
Boiled Thur dhal a cup
Asaefatodia 1/2 teaspoon
Jaggery a gooseberry size.
Salt to taste
Mustard seeds, Cumin seeds(Jeeragam) , Three green chillies and curry leaves for seasoning
Oil 1 tb spoon

For Kuzhambu Paste:

Dhaniya 3 table spoons
Bengalgram 2 table spoons
Red chillies 6
Fresh grated Coconut 2 table spoons

Fry the above items except coconut till it becomes golden brown in oil and finally add the coconut and fry for two more minutes. Grind them to coarse paste with water and keep aside.

Method for making Kathirikkai Rasavangi

Cut the brinjals in to long pieces. Add turmeric powder, jagerry, Asafoetida powder  and salt to tamarind juice and boil the brinjals in it.

Once the Brinjals become soft add the boiled thur dal and allow it to boil for two minutes.
Finally add the paste with a cup of water and mix well.
Do the seasoning in a sautéing pan and add tot he boiling stuff and switch off the stove.