{"id":4490,"date":"2014-09-09T13:45:27","date_gmt":"2014-09-09T13:45:27","guid":{"rendered":"http:\/\/superduperkitchen.wordpress.com\/?p=4490"},"modified":"2018-04-03T13:43:56","modified_gmt":"2018-04-03T13:43:56","slug":"kathirikkai-rasavangi","status":"publish","type":"post","link":"https:\/\/superduper-kitchen.com\/index.php\/2014\/09\/09\/kathirikkai-rasavangi\/dadpinfo\/","title":{"rendered":"Kathirikkai rasavangi"},"content":{"rendered":"<p style=\"text-align:left;\">\u00a0 \u00a0Rasavangi 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. \u00a0But 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.\u00a0<a href=\"http:\/\/superduperkitchen.wordpress.com\/2014\/09\/09\/kathirikkai-rasavangi\/dsc00514\/\" rel=\"attachment wp-att-4491\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4491\" data-permalink=\"https:\/\/superduper-kitchen.com\/dsc00514\/\" data-orig-file=\"https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2014\/09\/dsc00514.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"DSC00514\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2014\/09\/dsc00514.jpg?fit=800%2C600&amp;ssl=1\" class=\"size-medium wp-image-4491 aligncenter\" src=\"http:\/\/superduperkitchen.files.wordpress.com\/2014\/09\/dsc00514.jpg?w=300&#038;resize=300%2C225\" alt=\"DSC00514\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2014\/09\/dsc00514.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2014\/09\/dsc00514.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2014\/09\/dsc00514.jpg?resize=768%2C576&amp;ssl=1 768w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p style=\"text-align:left;\"><em>INGREDIENTS<\/em><\/p>\n<p style=\"text-align:center;\">Brinjal \u2013 2<\/p>\n<p style=\"text-align:center;\">Tamarind \u2013 gooseberry sized<\/p>\n<p style=\"text-align:center;\">Toor Dal \u2013 2 tbsp<\/p>\n<p style=\"text-align:center;\">Turmeric Powder \u2013\u00a0A pinch<\/p>\n<p style=\"text-align:center;\">Jaggery \u2013 A small bit<\/p>\n<p style=\"text-align:center;\">Salt &#8211; to taste<\/p>\n<p style=\"text-align:center;\"><strong>To roast and grind<\/strong><\/p>\n<p style=\"text-align:center;\">Channa\u00a0Dal \u2013 \u00bd tbsp<\/p>\n<p style=\"text-align:center;\">Coriander Seeds \u2013 1 tbsp<\/p>\n<p style=\"text-align:center;\">Dried Red Chillies \u2013 2<\/p>\n<p style=\"text-align:center;\">Black Peppercorns \u2013 15 to 20<\/p>\n<p style=\"text-align:center;\">Fresh scraped coconut \u2013 \u00bd cup<\/p>\n<p style=\"text-align:center;\"><strong>For tempering<\/strong><\/p>\n<p style=\"text-align:center;\">Oil \u2013 1 tbsp<\/p>\n<p style=\"text-align:center;\">Mustard Seeds \u2013 1 tsp<\/p>\n<p style=\"text-align:center;\">Curry Leaves \u2013 few<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Wash the toor\u00a0dal and pressure cook it.\u00a0Cool it and mash well.<\/li>\n<li>Add some water in tamarind and pressure cook it in a separate vessl along with the dhal.<\/li>\n<li>In\u00a0a Kadai,\u00a0add\u00a0a tsp of oil, fry all the ingredients mentioned under \u201croast and grind\u201d till the coconut turns brown.<\/li>\n<li>Grind it into a smooth paste with\u00a0water.<\/li>\n<li>In the same Kadai, fry the brinjals for 3 to 4 minutes.<\/li>\n<li>Next add the tamarind extract, turmeric powder, jaggery and salt to taste.<\/li>\n<li>Let this boil on medium flame till the brinjals are cooked.<\/li>\n<li>Now add the cooked channa dhal. Mix well and let it come to a boil.<\/li>\n<li>Then add the ground coconut paste, mix well and let it simmer for 4 to 5 minutes.<\/li>\n<li>Heat a small\u00a0 frying pan with remaining oil. Add the mustard seeds and curry leaves.<\/li>\n<li>Once they crackle, pour it over the prepared rasavangi.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 \u00a0Rasavangi 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. \u00a0But this is the first time I made this at home. It &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[902],"tags":[187,417,469,656],"class_list":["post-4490","post","type-post","status-publish","format-standard","hentry","category-south-indian-gravy","tag-brinjal-recipes","tag-kathirikkai-rasavangi","tag-malabar-samayal","tag-rasavangi"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kathirikkai rasavangi | SUPER DUPER KITCHEN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/superduper-kitchen.com\/index.php\/2014\/09\/09\/kathirikkai-rasavangi\/dadpinfo\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kathirikkai rasavangi | SUPER DUPER KITCHEN\" \/>\n<meta property=\"og:description\" content=\"\u00a0 \u00a0Rasavangi is very similar to arachuvitta sambar. 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