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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Servings: 4
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 tablespoon + 1 tsp
- Chana dal - 1 tablespoon + 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
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Notes
- Any variety of Brinjal can be used for this kuzhambu
- Adjust the water according to the consistency you prefer
- 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
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