Rasavangi is in between sambar and kootu and more or less similar to “Araithuvitta Kuzhambu”. This gravy goes well with steamed hot rice with papad or potato curry.
- Brinjal (Kathirikai) – 4
- Thuvar dal – 1/2 cup
- Tamarind – Gooseberry size
- Turmeric Powder – 1/4 teaspoon
- Salt – 1 teaspoon or as per taste
- To fry and powder:
- Red Chillies – 4
- Dania (Coriander seeds) – 2 tablespoons
- Bengal gram dal – 2 tablespoons
- Grated coconut – 2 tablespoons
- For seasoning:
- Oil – 1 tablespoon
- Mustard – 1/2 teaspoon
- Asafoetida powder – 2 pinches
- Curry Leaves – few
- Wash and pressure cook the thuvar dal till soft.
- Cut the brinjals into lengthwise pieces.
- Soak tamarind in a cup of water and extract the juice.
- In a kadai put a teaspoon of oil and fry red chillies, coriander seeds, bengal gram dal one by one. Finally add coconut gratings and fry till it become light brown. Cool it and powder all the fried ingredients coarsely.
- In a thick bottomed kadai put the oil and when it is hot, add mustard. When it starts pop up add asafoetida and curry leaves. Then add brinjal pieces and fry for few seconds. Add tamarind water, turmeric powder and salt. Mix well. Allow to boil till the brinjal is cooked well. Add cooked thuvar dal (if the gravy is too thick you can add little water now) and again allow to boil. Reduce the heat and sprinkle the coarsely ground powder and give a quick stir and remove.