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.
Categories: No Onion-no garlic, South Indian Kuzhambus
0 comments:
Post a Comment
Note: Only a member of this blog may post a comment.