Kathirikai Rasavangi Recipe - Eggplant is a Tangy Coconut Gravy
A vegetarian Tamil Nadu recipe with brinjal (baingan / eggplant) - cubed, arhar dal (split toor dal), turmeric powder (haldi). Ready in 35 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
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
arhar dal (split toor dal)(1/4 cup)tamarind water(1 cup)fresh coconut - grated(1/2 cup) - 2
Turn off the heat and allow the pressure to release naturally
- 3
Once the dal is cooked, whisk the dal well and keep it aside
- 4
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
chana dal (bengal gram dal)(1/2 tablespoon)coriander (dhania) seeds(1 tablespoon)-15 whole black peppercorns(10)mustard seeds(1 teaspoon) - 5
Once roasted, add the grated coconut to this and keep stirring till it turns brown
fresh coconut - grated(1/2 cup) - 6
Turn off the heat, cool and grind to a smooth mixture by adding a 1/4 cup of water
tamarind water(1 cup) - 7
Keep this aside
- 8
Heat oil in a preheat pan; add the mustard seeds and allow it to crackle
coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon) - 9
Add the curry leaves and brinjal, sprinkle salt and give it a stir
brinjal (baingan / eggplant) - cubed(1)salt - to tastesprig curry leaves(1) - 10
Cover the pan and cook the brinjal until roasted and soft
brinjal (baingan / eggplant) - cubed(1) - 11
To the cooked brinjal, add the tamarind water, turmeric powder, jaggery, cooked dal, coconut mixture and salt to taste
brinjal (baingan / eggplant) - cubed(1)turmeric powder (haldi)(1/2 teaspoon)tamarind water(1 cup)jaggery - powdered (optional)(1 teaspoon)salt - to tastefresh coconut - grated(1/2 cup) - 12
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
tamarind water(1 cup)salt - to taste - 13
Check the salt and adjust to taste accordingly
salt - to taste - 14
Once done, turn off the heat and transfer the Kathirikai Rasavangi to a serving bowl and serve hot
- 15
Serve the Kathirikai Rasavangi Recipe with Steamed Rice, Keerai Masiyal, Potato Curry to make this recipe a complete south indian meal
sprig curry leaves(1)
Rate this recipe
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Kathirikai Rasavangi Recipe - Eggplant is a Tangy Coconut Gravy
A vegetarian Tamil Nadu recipe with brinjal (baingan / eggplant) - cubed, arhar dal (split toor dal), turmeric powder (haldi). Ready in 35 min, serves 2.
Curated byKavya Sharma🇮🇳
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Directions
15 steps- 1
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
arhar dal (split toor dal)(1/4 cup)tamarind water(1 cup)fresh coconut - grated(1/2 cup) - 2
Turn off the heat and allow the pressure to release naturally
- 3
Once the dal is cooked, whisk the dal well and keep it aside
- 4
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
chana dal (bengal gram dal)(1/2 tablespoon)coriander (dhania) seeds(1 tablespoon)-15 whole black peppercorns(10)mustard seeds(1 teaspoon) - 5
Once roasted, add the grated coconut to this and keep stirring till it turns brown
fresh coconut - grated(1/2 cup) - 6
Turn off the heat, cool and grind to a smooth mixture by adding a 1/4 cup of water
tamarind water(1 cup) - 7
Keep this aside
- 8
Heat oil in a preheat pan; add the mustard seeds and allow it to crackle
coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon) - 9
Add the curry leaves and brinjal, sprinkle salt and give it a stir
brinjal (baingan / eggplant) - cubed(1)salt - to tastesprig curry leaves(1) - 10
Cover the pan and cook the brinjal until roasted and soft
brinjal (baingan / eggplant) - cubed(1) - 11
To the cooked brinjal, add the tamarind water, turmeric powder, jaggery, cooked dal, coconut mixture and salt to taste
brinjal (baingan / eggplant) - cubed(1)turmeric powder (haldi)(1/2 teaspoon)tamarind water(1 cup)jaggery - powdered (optional)(1 teaspoon)salt - to tastefresh coconut - grated(1/2 cup) - 12
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
tamarind water(1 cup)salt - to taste - 13
Check the salt and adjust to taste accordingly
salt - to taste - 14
Once done, turn off the heat and transfer the Kathirikai Rasavangi to a serving bowl and serve hot
- 15
Serve the Kathirikai Rasavangi Recipe with Steamed Rice, Keerai Masiyal, Potato Curry to make this recipe a complete south indian meal
sprig curry leaves(1)
Rate this recipe
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