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Kathirikai Rasavangi | Kathirikai Pitlai

January 28, 2016 By Vidya Srinivasan 19 Comments

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Kathirikai Rasavangi | Brinjal rasavangi | Brinjal pitlai | Brinjal recipe | Kathirikai kootu with step by step pictures and video recipe. Check out the
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Kathirikai Rasavangi | Brinjal rasavangi | Brinjal pitlai | Brinjal recipe | Kathirikai kootu 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 Rasavangi tastes yum with rice.I can’t imagine a day without rice. Rice being a staple food for us, every day my biggest concern is what rice accompaniment and curry to cook. Previously my hubby used to come home for lunch, nowadays he is packing lunch so the worry starts the previous night. I usually cut the veggies the previous night and if Brinjal is the menu my hands say a big thanks:-) I recently came to know that it is also good for weight reduction,  yet another tick for my favorite veggie. Maybe in the next few weeks.

Almost every week I buy a Brinjal. If hubby sees eggplant in my shopping cart, he will ask me, again?? If you are regular to this blog, my Brinjal addiction is no surprise to you. As I have mentioned before I am one among the few in my home who love brinjal.  Stuffed brinjal,  Baigan Bharta, Vaangi Bath, Enna Kathirikai Kuzhambu, Sutta kathirikai chutney, Brinjal fry, brinjal drumstick thokku Brinjal pachadi are few recipes I posted before. How did I miss Gotsu,, Kathirikai Chops, and Kootu?  

Coming back to this Kathirikai  Rasavangi. I always had a big confusion with this dish’s name. I don’t know why it is called “Rasavangi”. Does anyone know??. With a touch of mild sweetness in jaggery together with lentil, spice mix and coconut this is such a tasty delicacy. I learned this authentic recipe from my grandmother.

A few months back my sister and Amma went to my Perimma house, Perimma prepared Kathirikai Rasavangi for lunch. When I was talking to my sister she told me how she enjoyed eating it. I immediately called my mother, she gave me my grandmother’s recipe. Kumbakonam special traditional Tamil brahmin Iyer style dish.

I have a yet another reason to cherish this dish, Recently my ” Kathirikai Rasavangi ” got published in “The Hindu -metro plus”:-)

This Tamil brahmin special Kathirikai Rasavangi tastes delicious with rice and any vathakkal (fry) like potato, Arbi, Vazhakkai.  Also, Kathirikai Rasavangi is a great side for idli/dosai/upma. 

If you are interested for some tasty South Indian kuzhambu varieties in TMF,

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

Brinjal recipes in TMF

Kootu recipe collection in TMF

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
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Vidya Srinivasan

Ingredients

  • Brinjal - 6 chopped into big size
  • Toor dal – ½ cup
  • Channa/ Chickpea – 1/2 cup
  • Channa dal – 2 tbsp
  • Tamarind extract - 1 + 1/2 cup extracted from sms all gooseberry size
  • Sambar powder – 1 tsp
  • Asafetida – generous pinch
  • Jaggery – 1 tbsp heaped
  • Salt – as needed
  • coriander leaves - few
  • Curry leaves – few
  • To grind:
  • Corainder seeds - 1 tbsp + 1 tsp
  • Channa dal - 1 tbsp + 1 tsp
  • Red chilli – 3 adjust according to your spice level
  • Urad dal – ½ tsp
  • Fenugreek seed - 1/8 tsp
  • 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

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Notes

  1. Any variety of Brinjal can be used for this kuzhambu
  2. Adjust the water according to the consistency you prefer
  3. Channa 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 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

Channa 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 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

  •  After everything is cool, grind them together  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 the 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 if 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

  • Add hing, mix well and turn off the stove

Filed Under: Breakfast | Dinner recipe | Tiffin variety, Brinjal recipe | Kathirkai recipes, Kuzhambu | Kulambu, Tamarind based Kuzhambu varieties Tagged With: augerbine recipes, baby eggplant recipe, best kathikai recipe, best Kathirikai rasavangi, brinjal kootu, brinjal pitlai, Brinjal rasavangi, Brinjal rasavangi recipe, brinjal recipes, channa brinjal kootu, eggplant recipes, gutti vengaya recipe, how, how to make Kathirikai rasavangi, how to prepare Kathirikai rasavangi, Indian, Kathirikai pitlai, Kathirikai pitlai recipe, Kathirikai rasavangi, Kathirikai rasavangi in tamil, Kathirikai rasavangi recipe, Kathirikai rasavangi recipe in tamil, Kathirikai rasavangi recipe in tamil with english subtitles, Kathirikai rasavangi seivathu epadi, kathirkai kootu, kathirkai kuzhambu seivathu epadi, kootu variety, kulambu, kumbakonam tamil brahmin style, kumbakonam tamil brhamin style kathrikai kuzhambu, kuzhambu, kuzhmabu recipe, Make, no onion no garlic style tamil brahmin recipe, pitlai recipe, rasavangee recipe, Recipe, south, south indian style brinjal recipes, south indian style kuzhambu variety, tanjavur Kathirikai rasavangi, tanjore tamil brahmin style Kathirikai rasavangi, Tmf, tmf recipe, to, variety, Vegan, Vegetarian, vidya, கத்திரிக்காய் பிட்லை, கத்திரிக்காய் ரசவங்கி

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Comments

  1. Moumita Malla says

    January 29, 2016 at 08:43

    My cousin sister got married with a Telegu boy,earlier she used to live in Pune, one day she came to my house and made this.It was so tasty,after that whenever would come ,make this dish . Thanks for sharing the recipe, noe I can make it at home.

    Reply
  2. cheri says

    January 29, 2016 at 08:53

    Hi Vidya, congrats on getting your recipe published. I love recipes that have been handed down from generation to generation, this sounds delicious!

    Reply
  3. Shashi at RunninSrilankan says

    January 29, 2016 at 12:23

    Oh my gosh – that’s huge – CONGRATS on getting your recipe published! But I am not surprised because it sounds delicious – love lentils and brinjals!

    Reply
  4. srividhya says

    January 29, 2016 at 12:24

    Congrats Vidya once again and great recipe pa

    Reply
  5. Renee says

    January 29, 2016 at 13:53

    Congrats on getting published! That’s huge! This looks delicious.

    Reply
  6. Jenn says

    January 29, 2016 at 14:02

    I love eggplant! And I love Indian food. This looks and sounds so flavorful and delicious! Congrats on getting your recipe published…very exciting!

    Reply
  7. Freda @ Aromatic essence says

    January 29, 2016 at 15:03

    love the flavors here! sounds very delicious! Congratulations on your recipe getting published dear 🙂

    Reply
  8. Sowmiasgalley says

    January 29, 2016 at 18:17

    Love the combo of brinjal with lentils. Bookmarked it

    Reply
  9. Bharani says

    January 29, 2016 at 20:36

    Congrats Vidhya… my hubby likes anything with Brinjal will try this soon…..

    Reply
  10. kushi says

    January 29, 2016 at 23:01

    Congrats Vidya! This recipe is something new to me. Looks so delicious and flavorful!

    Reply
  11. Antonia says

    January 30, 2016 at 19:19

    Congratulations Vidya! This looks delicious!

    Reply
  12. swathi says

    January 30, 2016 at 21:37

    Kathrikai rasavangi is my favorite dish you made it perfectly.

    Reply
  13. swapna says

    January 31, 2016 at 00:55

    I love veggies with dhal and coconut,will definitely try this soon Vid….

    Reply
  14. Nish Kitchen says

    January 31, 2016 at 03:43

    Lovely recipe! Definitely trying! And congrats!

    Reply
  15. Piyali says

    January 31, 2016 at 07:16

    A heirloom recipe recreated with so much love, definitely has to end up becoming famous. Many congratulations and very well deserved. Chana dal is a family favourite and I am book marking this recipe so that I can introduce my family to this delicious dish. Kathrikai Rasavangi is one truly tasty dish.

    Reply
  16. Uma Raghuraman says

    January 31, 2016 at 07:29

    Brinjal Rasavangi is looking so delicious Vidya ! Congrats Vidya, on your recipe being published in Hindu!!

    Reply
  17. Bilna Sandeep says

    February 1, 2016 at 23:28

    Never been a fan of Egg plants except for the few recipes that happened to be a hit at our home. This dish really sounds tasty! And the fact that you mentioned its good for weight loss, I should definitely start Egg plants on a larger basis at home I guess!!

    Reply
  18. Revathi says

    February 5, 2016 at 08:07

    Looks so delicious and tempting. Deserves to be published in the Hindu. Congrats 🙂

    Reply
  19. Lisa Dsilva says

    April 22, 2016 at 09:14

    Nice recipe!! LOve the combination of dal and aubergines :)…will be a treat to eat with rice!!

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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