Kathirikai Rasa Vangi Recipe (Egg Plant is a Tangy Sweet Coconut Gravy)

Nithya Anantham
Kathirikai Rasa Vangi Recipe (Egg Plant is a Tangy Sweet Coconut Gravy)
197 ratings.

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

  1. Kathirikai Podi Curry Recipe (Roasted Brinjal with Spices)
  2. Badanekaayi Gojju (Brinjal Curry) Recipe
  3. Dhaba Style Baingan Ka Bharta Recipe
  4. Kathirikai Gothsu Recipe (Spicy and Tangy Eggplant Curry)

Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Prep in

15 M

Cooks in

20 M

Total in

35 M

Makes:

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)

  1. 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.

  2. 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.

  3. Now, take a pan, heat a teaspoon of oil, add the cubed eggplant/brinjal and saute till it is 3/4 cooked.

  4. 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.

  5. Add the cooked dal and bring it to a rolling boil.

  6. 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.

  7. 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.

  8. 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

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Last Modified On Friday, 18 November 2016 15:21
     
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