Brinjal rasavangi @ Kathirikai rasavangi is a popular South Indian dish especially in Thanjavur, Tamil nadu and Palakkad, Kerala. This spicy gravy is prepared by cooking brinjal with toor dal, tamarind adding a special rasavangi masala made with freshly roasted spices and coconut. It is served with rice and dosa. In Tamil nadu, You can find many variations of Rasavangi recipe with slight modifications in ingredients and preparation method. This is our traditional recipe I learnt from my MIL. The same recipe can be adapted for Vellai Poosanikai / Ash gourd.

Thanjavur Rasavangi recipe is a favorite among Iyengar households, where it is made with brinjal or poosanikai. Rasa means gravy and vangi means Brinjal. The key ingredients for this flavorful dish include brinjal, tamarind, coconut, toor dal and a special spice mix. Rasavangi meaning refers to the combination of these ingredients cooked together to create a savory curry, typically served with rice. Its method of preparation and ingredients slightly differ from Arachuvitta sambar and Pitlai. Yesterday I made Rasavangi for myself as nobody likes Brinjal vegetable in my home. As a Brinjal lover, I enjoyed this dish to the core.

An additional tip is, don’t forget to add a tsp of ghee while mixing with rice. Tastes great ! Ok, Lets see how to make my family’s style, authentic Brinjal Rasavangi recipe with step by step pictures.

Check out my brinjal masala kuzhambu for a spicy, kurma kind of gravy.

kathirikai rasavangi or brinjal rasavangi recipe

Brinjal Rasavangi recipe | Kathirikai Rasavangi

Chitra

Brinjal Rasavangi Recipe | Kathirikai Rasavangi Recipe – Yummy Tamil style brinjal gravy made with freshly roasted and ground masala served with plain rice adding ghee.

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Prep Time 10

Cook Time 15

Total Time 25

Course Gravies

Cuisine Indian

Servings people

Ingredients

Main Ingredients

5 Brinjal ( chop into bite sized cubes )
2 tbsp Toor dal
Salt & water as needed
⅛ tsp Turmeric powder

To roast and grind

1 tsp Cooking oil
1 tbsp Coriander seeds
1.5 tsp Urad dal
1.5 tsp Chana dal
¼ cup Grated coconut
4 Red chillies ( use 3 for less spice)
¼ tsp Fenugreek seeds / Vendhayam
2 pinch Hing/Asafetida

To temper

1 tbsp Cooking oil
½ tsp Mustard seeds
½ tsp Urad dal
Curry leaves few
1 tbsp Grated coconut (optional)
Coriander leaves few to garnish

Instructions

Wash and soak toor dal in required water for 15 minutes. In the mean time, wash and chop the brinjal into small cubes & keep it immersed in water to prevent discoloration.
In a pan, heat a tsp of oil and roast the coriander seeds, urad dal, chana dal, methi seeds & red chillies adding hing. Add grated coconut, roast it lightly and grind them to a smooth paste adding little water. Set aside. Rasavangi masala is ready.
In a wide bowl, take the soaked toor dal. Add enough water & cover cook for sometime around 10 minutes. Add chopped brinjal pieces and cook till it turns soft but it should retain its shape. While cooking, add turmeric powder & salt. ( U can add 1/2 tsp of sambar powder if you want more flavour).
Now add the ground paste, a pinch of jaggery, tamarind extract and little water. Boil for sometime and switch off the flame.
In a tadka pan, heat oil and splutter mustard seeds, urad dal and curry leaves. Add grated coconut and roast till golden. Add to Rasavangi and garnish with coriander leaves. Mix with plain rice adding few drops of ghee! Enjoy !