Kathirikai Rasavangi Recipe

Recipe

Rasavangi is a traditional recipe from Tamilnadu. This recipe uses eggplant, or baingan or kathirikkai, as we say in Tamil as the main ingredient. This is combined with tamarind and roasted spices.

Download Kathirikai Rasavangi Recipe PDF

Ingredients:

Egg Plant/ Baingan - 500 grams

Split Pigeon Peas/ Tuvar Dal - 1 Cup

Tamarind - 1 lemon sized

Split black gram - 1 tsp

Dry red chilli - 4

Asafoetida Powder - one pinch

Jaggery - 1 tbsp

Bengal gram - 1 tbsp

Coriander seeds - 1 tbsp

Mustard seeds - 1 tsp

Peanuts - 1/4 Cup

Grated Coconut - 4 tbsp

Salt - to taste and Coconut Oil - As required

Method of Preparation:

• Pressure cook and boil split pigeon Peas and keep it aside. Make 1 cup of tamarind water by soaking tamarind in water.
• Heat some coconut oil in a pan. Add chana dal. Cook on a low flame. Add the urad dal. Keep stirring.
• Add Dhaniya or Coriander seeds. Add red chillies or Lal mirch. Roast on a low flame. Add grated coconut and keep stirring until the grated coconut turns golden colour. Let the roasted ingredients cool.
  
  
  
  
  
• Now we are chopping the eggplants. Chop and put them in water. Otherwise, they will turn black.
• Heat coconut oil in a pan. Add in some turmeric powder or haldi.
• Now drain the water from the eggplants and add eggplants into the oil. Give it a mix and stir for around 2-3 minutes.
• Add some water to cook the eggplants. When the water comes to a boil, add tamarind juice or imli ka pani. Add some salt.
• Once the roasted ingredients have cooled take them in a mixer jar and blend them adding some water.
• Add the ground mixture to our rasavangi. Mix well. Add some jaggery or gud. Add some boiled peanuts. Add the pressure cooked tuvar dal.
• Mix well and adjust the consistency of water as needed. Add some more salt. Now add in some more grated coconut. Mix well.
• Now let this simmer for another 2 to 3 minutes. Switch off the flame and cover the rasavangi.
• Now we have to prepare the tempering. Heat some coconut oil in a pan. When the oil is hot add mustard seeds. Add mustard seeds, Urad dal, red chillies, hing or asafoetida powder, curry leaves or Kadi Patta. 
• Add this tempering to the rasavangi and now our rasavangi is ready. Transfer it to a serving bowl.

You can have it with rice or upma or anything that you want!

Here are five interesting facts about Kathirikai Rasavangi, a traditional South Indian dish:

1. Unique Blend of Dal and Spices

Kathirikai Rasavangi combines the creamy texture of toor dal (pigeon peas) with the bold flavors of tamarind and spices. This creates a dish that is tangy, mildly sweet, and rich in umami—a perfect example of South Indian culinary balance.

2. Star Ingredient: Eggplant

"Kathirikai" is Tamil for eggplant (brinjal), which is the hero of the dish. Eggplants are sautéed until tender, absorbing the spices and tamarind, making them flavorful and soft, while retaining their structure.

3. Coconut Influence

The dish is enriched with freshly ground coconut and roasted spices, including chana dal, coriander seeds, and red chilies. This gives it a distinctive aroma and a slightly nutty flavor.

4. Traditional Festive Dish

Kathirikai Rasavangi is often served during Tamil festivals, weddings, and special occasions. It is typically part of a multi-course meal served on a banana leaf, paired with rice or even chapati.

5. Healthy and Nutritious

This dish is not only delicious but also nutritious. Eggplants are low in calories and high in fiber, while toor dal provides protein. The use of tamarind adds vitamin C and antioxidants, making it a wholesome meal option.