Rasavangi is very similar to arachuvitta sambar. They differ in the ingredients used for roasting and grinding. Whenever we buy the eggplant(brinjal) at home, my thatha(grandpa) will ask to make rasavangi. It is through him I came to know about this recipe. But this is the first time I made this at home. It differs in taste from arachuvitta samabar. And I felt that it suits best during winter and rainy days.
Brinjal – 2
Tamarind – gooseberry sized
Toor Dal – 2 tbsp
Turmeric Powder – A pinch
Jaggery – A small bit
Salt – to taste
To roast and grind
Channa Dal – ½ tbsp
Coriander Seeds – 1 tbsp
Dried Red Chillies – 2
Black Peppercorns – 15 to 20
Fresh scraped coconut – ½ cup
Oil – 1 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – few
- Wash the toor dal and pressure cook it. Cool it and mash well.
- Add some water in tamarind and pressure cook it in a separate vessl along with the dhal.
- In a Kadai, add a tsp of oil, fry all the ingredients mentioned under “roast and grind” till the coconut turns brown.
- Grind it into a smooth paste with water.
- In the same Kadai, fry the brinjals for 3 to 4 minutes.
- Next add the tamarind extract, turmeric powder, jaggery and salt to taste.
- Let this boil on medium flame till the brinjals are cooked.
- Now add the cooked channa dhal. Mix well and let it come to a boil.
- Then add the ground coconut paste, mix well and let it simmer for 4 to 5 minutes.
- Heat a small frying pan with remaining oil. Add the mustard seeds and curry leaves.
- Once they crackle, pour it over the prepared rasavangi.