Kathirikai Rasavangi | Kathirikai Pitlai

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 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.

Kootu recipe collection in TMF

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. 

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.

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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 

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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