Kathirikai Rasavangi | Kathirikai Pitlai | Brinjal Pitlai | Brinjal Kootu

Kathirikai Rasavangi | Brinjal rasavangi | Brinjal pitlai | Brinjal Recipe | Kathirikai kootu with step-by-step pictures and video recipe. Check out the kathirikai rasavangi. If you like the video pls SUBSCRIBE to my channel.

Kathirikai Rasavangi, also known as Brinjal Rasavangi or Brinjal Pitlai, is a classic Tamil Brahmin–style kuzhambu made with brinjal, lentils, tamarind, and a freshly ground coconut‑based spice paste. This traditional South Indian rice accompaniment is rich, aromatic, and deeply comforting — a beautiful blend of tanginess, mild sweetness from jaggery, and the earthy flavor of roasted spices.

Often described as a cousin to Arachuvitta Sambar and Pavakkai Pitlai, this dish is a treasured recipe passed down through generations. The Kumbakonam‑style preparation gives it a unique depth of flavor,

What is Kathirikai Rasavangi?

It is a traditional Tamil Brahmin kuzhambu made with brinjal, lentils, tamarind, and a roasted coconut‑spice paste.

Is Rasavangi the same as Pitlai?

They are very similar. Rasavangi is slightly thicker and richer, while Pitlai may use more lentils.

Which brinjal variety works best?

Any fresh, tender brinjal works — long purple, green, or small round varieties.

Why add jaggery?

A small amount of jaggery balances the tanginess of tamarind and enhances the overall flavor.

Can I skip coconut?

Coconut is essential for authentic taste. Reducing is fine, but skipping changes the flavor profile.

Do I need three types of dal?

Toor dal, channa dal, and chickpeas together give the dish its signature texture and richness.

What does Rasavangi pair well with?

Steamed rice, potato fry, arbi roast, vazhakkai poriyal, appalam, idli, dosa, or upma.

Can I prepare the spice paste ahead of time?

You can roast and store the dry ingredients, but grind with coconut only when cooking.

Kathirikai Rasavangi

Kathirikai Rasavangi is a traditional south Indian Rice Accompaniment prepared with Brinjal and lentils. As a child I would call it cousin for Arachivitta Sambar and Pavakkai Pitalai. Brinjal kuzhambu tastes yum with rice.

5 from 2 votes

Print Pin Comment

Course: Rice Accompaniment

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Author: Vidya Srinivasan

Ingredients

• Brinjal - 8 chopped into big size
• Toor dal – 1/2 cup
• Channa/ Chickpea – 1/3 cup
• Channa dal – 2 tbsp
• Tamarind extract - 1 + 1/2 cup extracted from a big gooseberry size tamarind
• Sambar Powder– 1 tsp
• Asafetida – generous pinch
• Jaggery – 1 tbsp heaped
• Salt – as needed
• coriander leaves - few
• Curry leaves – few

To grind:

• Coriander seeds - 1 tbsp + 1 tsp
• Chana dal - 1 tbsp + 1 tsp
• Red chilli – 3 adjust according to your spice level
• Urad dal – ½ tsp
• Fenugreek seed - 7 to 8
• Coconut – 1/3 cup

To temper :

• Coconut Oil - ½ tbsp
• Mustard seeds – 1/2 tsp
• Fenugreek seeds – Very few
• Urad dal - 1 tsp

Instructions

• Soak channa over night or in warm water for 3 - 4 hours
• Wash and Soak channa dal and toor Dal separately with enough water
• Pressure cook three dals separately with enough water for 3 whistles and let the pressure releases naturally
• Soak tamarind in warm water for 10-15 minutes and extract the juice
• In a pan dry roast red chilli, coriander seeds , fenugreek seeds, urad dal and channa dal till the dal becomes golden brown. Transfer them into a plate
• In the same pan dry roast coconut in medium flame till the color slightly changes for around 3-4 minutes. Let it cool
• Grind everything together into paste with little water
• In a separate pan on medium heat, add oil and when the oil is hot add the items under “to temper” and let it crackle
• Add the brinjals and turmeric powder; sauté for 3-4 minutes
• After brinjal is sautéd add 1/2 cup of water and cover the pan. Cook for 5 minutes
• Pour tamarind extract and mix well. Add salt and Sambar powder; mix well and cook for 10 minutes
• Add ground spice paste and mix well
• Pour 1 cup of water to the mixie jar and add it to the Kuzhambu, let it cook for 5 minutes
• Add all the cooked dal one by one and mix well
• Check the seasoning and add salt of required
• Sprinkle chopped curry leaves, coriander leaves and jaggery; mix well
• Cook for 10 minutes till the Kuzhambu boils well and everything comes to together

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. Any variety of Brinjal can be used for this kuzhambu
2. Adjust the water according to the consistency you prefer
3. chana dal I buy doesn't get mushy so easily hence I have pressure cooked. If the channa dal you are using cooks fast then cook it directly in the pan 

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Brinjal – 8, chopped into big pieces

Toor dal – 1/2 cup

Channa/ Chickpea – 1/3 cup

Channa dal – 2 tbsp

Tamarind extract  –  1 + 1/2 cup ( extracted from a big gooseberry-sized tamarind)

Sambar Powder– 1 tsp

Asafetida – generous pinch

Jaggery – 1 tbsp, heaped

Salt – as needed

coriander leaves – a few

Curry leaves – a few

To grind:

Coriander seeds – 1 tbsp + 1 tsp

Chana dal – 1 tbsp + 1 tsp

Red chilli – 3, adjust according to your spice level

Urad dal – ½ tsp

Fenugreek seed – 7 to 8

Coconut – 1/3 cup

To temper :

Coconut Oil – ½ tbsp

Mustard seeds –  1/2 tsp

Fenugreek seeds – Very few

Urad dal – 1 tsp 

How to make Kathirikai Rasavangi:

• Soak channa overnight or in warm water for 3 – 4 hours

• Wash and soak channa dal and toor Dal separately  with enough water

• Pressure cook three dals separately with enough water for 3 whistles and let the pressure release naturally
• Soak tamarind in warm water for 10-15 minutes and extract the juice
• In a pan, dry roast red chilli, coriander seeds, fenugreek seeds, urad dal, and channa dal till the dal becomes golden brown. Transfer them to a plate

• In the same pan, dry roast coconut on a medium flame till the color slightly changes for around 3-4 minutes. Let it cool

•  After everything is cool, grind them together  with a little water
• In a separate  pan on medium heat, add oil, and when the oil is hot, add the items under “to temper” and let it crackle

• Add the brinjals and turmeric powder; sauté for 3-4 minutes

• After the brinjal is sautéd, add 1/2 cup of water and cover the pan. Cook for 5 minutes

• Pour tamarind extract and mix well. Add salt and Sambar powder; mix well and cook for 10 minutes

• Add the ground spice paste and mix well

• Pour 1 cup of water into the mixie jar and add it to the Kuzhambu, let it cook for 5 minutes

• Add all the cooked dal one by one and mix well

• Check the seasoning and add salt if required
• Sprinkle chopped curry leaves, coriander leaves, and jaggery; mix well

• Cook for 10 minutes till the Kuzhambu boils well, and everything comes together

• Add the hing, mix well, and turn off the stove