Rasavangi

Rasavangi

Rasavangi

Veg Vegan

Brinjal tamarind kootu — small, round purple brinjal (kathirikkai) slit and cooked in a thick tamarind base alongside cooked chana dal, simmered with a freshly ground paste of dry-roasted coconut, coriander seeds, dried red chilli, and black pepper until the brinjal softens completely and the dal and brinjal merge in the thick, dark gravy. The flavour is the specific intersection of tamarind's sourness, brinjal's bitterness, and coconut's sweetness; the freshly ground spice paste provides aromatic depth that distinguishes rasavangi from a simple kootu or a plain puli kuzhambu. A distinctly Tamil Brahmin preparation; particularly associated with Iyer households and the Thursday meal in Smartha Brahmin tradition.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

1 cup brinjal (eggplant), cubed
1/2 cup toor dal (pigeon peas)
1 tablespoon tamarind paste
1 teaspoon turmeric powder
1 teaspoon salt
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 pinch asafoetida
2 sprigs curry leaves
2 tablespoons grated coconut
1 teaspoon coriander seeds
1 teaspoon chana dal
2 dried red chilies
1 teaspoon cumin seeds

Instructions

  1. 1 Wash the toor dal and pressure cook it with 2 cups of water and turmeric powder until soft.
  2. 2 In a pan, dry roast the coriander seeds, chana dal, red chilies, and cumin seeds until aromatic. Allow to cool.
  3. 3 Grind the roasted spices with grated coconut and a little water to form a smooth paste.
  4. 4 In a pot, heat coconut oil and add mustard seeds. Once they splutter, add urad dal, asafoetida, and curry leaves.
  5. 5 Add the cubed brinjal to the pot and sauté for a few minutes until they begin to soften.
  6. 6 Mix in the tamarind paste, salt, cooked toor dal, and the ground spice paste. Add water if necessary to adjust consistency.
  7. 7 Bring the mixture to a boil and simmer for 10-15 minutes until the brinjal is fully cooked and the flavors meld together.
  8. 8 Serve hot with steamed rice.

Tips

For a richer flavor, you can add a teaspoon of jaggery to balance the tanginess of tamarind.