Kathirikai Rasa Vangi Recipe (Egg Plant is a Tangy Sweet Coconut Gravy)
Kathirikai Rasa Vangi (Egg Plant is a Tangy Sweet Coconut Gravy) is a very traditional recipe from the households of Tamil Brahmins. The freshness of the dish comes from adding the freshly ground spice paste to brinjal/ eggplant. It has a very distinct flavour with the addition of coriander seeds and peppercorns. Serve Kathirikai Rasa Vangi with Steamed Rice and Potato Curry to make it a complete weeknight meal.
Here are a few more Brinjal/ Eggplant recipes that can make a wholesome meal
15 M
20 M
35 M
2 Servings
Ingredients
- 1 cup Brinjal (Baingan / Eggplant) , cubed
- 1/4 cup Arhar dal (Split Toor Dal)
- 1 teaspoon Turmeric powder (Haldi)
- 1 Tamarind , lemon sized, soaked in 1 cup water
- 1 teaspoon Jaggery , powdered (optional)
- Salt , to taste Ingredients to Dry Roast and Grind
- 1/2 tablespoon Chana dal (Bengal Gram Dal)
- 1 tablespoon Coriander (Dhania) Seeds
- 1 Dry red chilli
- 10-15 Whole Black Peppercorns
- 1/2 cup Fresh coconut , grated Ingredients for Seasoning
- 1 tablespoon Sesame (Gingelly) Oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
How to make Kathirikai Rasa Vangi Recipe (Egg Plant is a Tangy Sweet Coconut Gravy)
To prepare Kathirikai Rasa Vangi (Egg Plant is a Tangy Sweet Coconut Gravy), pressure cook the toor dal with enough water for 2 whistles. Once the dal is cooked, whisk the dal well and keep it aside.
In the meantime, heat a small pan on medium pan and dry roast channa dal, coriander seeds, red chilly and peppercorns till it gets aromatic and turns brown. Now, add the grated coconut to this and keep stirring till it turns brown. Switch off the flame, cool and grind to a smooth mix by adding a little water.
Now, take a pan, heat a teaspoon of oil, add the cubed eggplant/brinjal and saute till it is 3/4 cooked.
Next, add the tamarind extract, turmeric powder, jaggery and salt to taste, and simmer for 5 minutes until the raw smell of tamarind goes away.
Add the cooked dal and bring it to a rolling boil.
Now, add the coconut paste, add a little water (if needed) to a pouring consistency, season with salt and let it simmer for another 2 minutes and switch it off.
Heat a small pan, pour oil, once heated add the mustard seeds, let it crackle. Add the curry leaves, switch off the flame and pour this seasoning over the curry.
Serve Kathirikai Rasa Vangi (Egg Plant is a Tangy Sweet Coconut Gravy) with Steamed Rice and Potato Curry to make this recipe a complete weeknight meal.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
