Kathirikai Rasavangi – Eggplant in Tangy Coconut Gravy
Introduction
Kathirikai Rasavangi is a delightful Tamil Nadu dish that brings together tender eggplant, tangy tamarind, and a rich coconut gravy. This dish, featuring a blend of toasted spices and coconut, embodies the essence of South Indian flavors, perfectly pairing with steamed rice for a wholesome meal. Follow along to prepare this comforting and aromatic recipe, complete with step-by-step instructions.
Recipe Details
- Cuisine: Tamil Nadu
- Course: Lunch
- Diet: Vegetarian
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 2
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant), cubed | 1 |
| Arhar Dal (Split Toor Dal) | 1/4 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Tamarind Water | 1 cup |
| Jaggery, powdered (optional) | 1 teaspoon |
| Salt | To taste |
| Chana Dal (Bengal Gram Dal) | 1/2 tablespoon |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Dry Red Chili | 1 |
| Whole Black Peppercorns | 10-15 |
| Fresh Coconut, grated | 1/2 cup |
| Sesame Oil (Gingelly Oil) | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 5g |
| Carbohydrates | 22g |
| Dietary Fiber | 5g |
| Sugars | 4g |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Sodium | 230mg |
Instructions
Step 1: Preparing the Dal
- Pressure Cook the Toor Dal: In a pressure cooker, combine the toor dal with 1 cup of water and cook for 4 to 5 whistles, or until soft.
- Whisk the Dal: Once cooked, allow the pressure to release naturally. Then, whisk the dal until smooth and set aside.
Step 2: Toasting the Spices and Coconut
- Heat a Pan for Toasting: In a small pan over medium heat, dry roast the chana dal, coriander seeds, red chili, and black peppercorns. Toast until they become aromatic and turn golden brown.
- Add Coconut: Add the grated coconut to the pan and continue to stir until it is lightly browned. Turn off the heat.
- Grind the Mixture: Allow the toasted mixture to cool, then grind it to a smooth paste, adding about 1/4 cup of water. Set aside.
Step 3: Cooking the Eggplant
- Prepare the Oil: In a larger pan, heat sesame oil over medium heat. Add mustard seeds and let them crackle.
- Sauté the Curry Leaves: Add the curry leaves and let them sizzle for a few seconds.
- Add the Eggplant: Toss in the cubed brinjal, sprinkle with salt, and stir to combine. Cover the pan and cook until the eggplant is soft and tender.
Step 4: Bringing It All Together
- Combine Ingredients: To the cooked eggplant, add the tamarind water, turmeric powder, jaggery (if using), cooked dal, ground coconut-spice mixture, and additional salt to taste.
- Simmer: Allow the Kathirikai Rasavangi to simmer for about 5 minutes, letting the flavors meld and the raw smell of tamarind dissipate.
Step 5: Finishing Touches
- Adjust Seasoning: Taste the rasavangi and adjust salt as needed.
- Serve Hot: Transfer the prepared Kathirikai Rasavangi to a serving bowl.
Serving Suggestion
Enjoy the Kathirikai Rasavangi hot with steamed rice. For a more traditional Tamil Nadu meal, serve it alongside Keerai Masiyal (mashed spinach) and Potato Curry.
Tips for Perfect Kathirikai Rasavangi
- Toor Dal Consistency: Make sure the dal is cooked soft and well-whisked, as this adds to the gravy’s creamy texture.
- Fresh Coconut: Freshly grated coconut enhances the flavor. If unavailable, use frozen grated coconut after thawing.
- Tamarind Water: Adjust the quantity of tamarind water based on your preference for tanginess.
