Tuesday, December 25, 2018

Posted by Mala at 12:00:00 AM No comments
Rasavangi is a relative of Pitlai..this kuzhambu is very famous in south indian brahmin households, and is made for marriage as well as many functions.


Ingredients
Brinjal - 10-12, cut into cubes
Tur dhal - 3/4 cup, pressure cooked with turmeric powder
Turmeric powder - 1/2 tsp
Tamarind paste - 1 tbsp
Salt to taste

To roast in 1 tsp oil and grind
Coriander seeds - 3 tbsps
Solid hing - 1 piece
Channa dhal - 2 tbsps
Red chillies - 5-6
Urad dhal - 1 tbsp
Pepper - 1/2 tsp
Grated coconut - 3 tbsps

To season
Cooking/gingely oil - 2 tbsps
Mustard seeds - 1 tsp
Channa dhal - 1 tsp
Curry leaves

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 25 mts

Serves 3-4

Above mentioned ingredients for roasting, being roasted, and ground to a paste, after cooling down


Brinjals added to 3 cups water, and turmeric powder and tamarind paste added, and let to boil on medium flames


After half done, salt added. By now, tamarind has also reduced


Ground paste added


Pressure cooked tur dhal , mashed and kept ready


Cooked dhal too added


On slow flames, all mixed well, and let to boil for 3-4 minutes


Seasoning being done


Curry leaves put on top of the rasavangi, then the seasonings poured on top.


Serve hot with south indian curry and rice. Will go well with Dosa varieties also.


This post first appeared in www.malpatskitchen.com
Notes
*Some cooked channa and peanuts can be added too.

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