Kathirikai Rasavangi Recipe – Eggplant is a Tangy Coconut Gravy by Archana’s Kitchen


by Sil Pancho



  • To prepare Kathirikai Rasavangi Recipe – Eggplant is a Tangy Coconut Gravy, pressure cook the toor dal with 1 cup of water for 4 to 5 whistles.

  • Turn off the heat and allow the pressure to release naturally. Once the dal is cooked, whisk the dal well and keep it aside.

  • In the meantime, heat a small pan on medium heat and dry roast chana dal, coriander seeds, red chilly and peppercorns till it gets aromatic and turns golden brown.

  • Once roasted, add the grated coconut to this and keep stirring till it turns brown. Turn off the heat, cool and grind to a smooth mixture by adding a 1/4 cup of water. Keep this aside.

  • Heat oil in a preheat pan; add the mustard seeds and allow it to crackle. Add the curry leaves and brinjal, sprinkle salt and give it a stir. 

  • Cover the pan and cook the brinjal until roasted and soft. 

  • To the cooked brinjal, add the tamarind water, turmeric powder, jaggery, cooked dal, coconut mixture and salt to taste.

  • Simmer the Kathirikai Rasavangi  for a good 5 minutes until the raw smell of tamarind goes away and the rasavangi has good taste and flavours.

  • Check the salt and adjust to taste accordingly. Once done, turn off the heat and transfer the Kathirikai Rasavangi to a serving bowl and serve hot.

  • Serve the Kathirikai Rasavangi Recipe with Steamed Rice, Keerai MasiyalPotato Curry to make this recipe a complete south indian meal.

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