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.

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
*Some cooked channa and peanuts can be added too.


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