Kathirikai Rasavangi Recipe | Tamil Nadu Style Brinjal Curry in Tangy Coconut Sauce
Kathirikai Rasavangi is a beloved dish from the heart of Tamil Nadu’s culinary tradition, often served for lunch or as a side dish with rice. This delicious brinjal curry features roasted eggplant cooked in a tangy, coconut-based sauce that’s brimming with freshly ground spices. The addition of tamarind gives it a beautiful tang, while the jaggery balances the flavors with a subtle sweetness. A blend of toasted spices like coriander seeds, black peppercorns, and dry red chilies imparts a deep, aromatic flavor, making this curry a satisfying and flavorful dish. Perfect with steamed rice, it’s a comforting meal that showcases the best of traditional Tamil cooking.
Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Ingredients for Kathirikai Rasavangi
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 4, diced |
| Arhar Dal (Split Toor Dal) | 1/4 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Tamarind Water | 1 cup |
| Jaggery (powdered) | 1 tablespoon (optional) |
| Salt | To taste |
| Chana Dal (Bengal Gram Dal) | 1/2 tablespoon |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Dry Red Chilli | 1 |
| Whole Black Peppercorns | 2 tablespoons |
| Fresh Coconut (grated) | 1/2 cup |
| Sesame Oil (Gingelly) | 1 tablespoon |
| Mustard Seeds (Rai/ Kadugu) | 1 teaspoon |
| Curry Leaves | 1 sprig |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Serves: 4
Instructions to Make Kathirikai Rasavangi
Step 1: Cook the Toor Dal
- Wash the toor dal thoroughly and set it aside.
- In a pressure cooker, add the washed dal with 1 cup of water. Cook on high heat for 2 whistles, then lower the heat and simmer for 4 minutes.
- Turn off the heat and allow the pressure to release naturally. Once done, mash the dal well and set it aside for later use.
Step 2: Toast the Spices
- In a small pan, heat it on medium heat, then dry roast the chana dal, coriander seeds, dry red chili, and black peppercorns. Roast until the spices become aromatic and turn golden brown.
- Add the grated fresh coconut to the pan and continue stirring until the coconut turns lightly toasted.
- Turn off the heat, let the mixture cool, and then grind it into a smooth powder. Set this spice paste aside.
Step 3: Roast the Brinjal
- Heat sesame oil in a preheated pan. Add the mustard seeds and let them crackle.
- Add the curry leaves, followed by the diced brinjal. Sprinkle with salt and turmeric powder, then stir everything together.
- Cover the pan and cook the brinjal until it becomes tender and roasted.
Step 4: Cook the Rasavangi
- Once the brinjal is roasted and softened, add the tamarind water and the freshly ground spice paste to the pan. Stir to combine.
- Let this simmer for about 2–3 minutes until the raw taste of the tamarind is cooked out.
Step 5: Add Sweetness and Dal
- Add the jaggery (if using) and the mashed toor dal into the pan, stirring gently to combine all the ingredients.
- Let the mixture simmer for an additional 5 minutes, allowing all the flavors to meld together. Taste and adjust the salt if needed.
Step 6: Serve and Enjoy
- Once the rasavangi is well-cooked and all the flavors have blended, turn off the heat. Transfer the Kathirikai Rasavangi to a serving bowl.
- Serve hot with steamed rice, keerai masiyal (a spiced spinach dish), and potato curry for a complete South Indian meal.
Nutritional Information (Per Serving)
Note: The following is an approximate nutritional breakdown per serving, based on the ingredients used.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 150 kcal |
| Protein | 5 g |
| Carbohydrates | 25 g |
| Fiber | 7 g |
| Fat | 6 g |
| Sodium | 350 mg |
| Sugars | 5 g |
| Iron | 2 mg |
| Calcium | 30 mg |
Cooking Tips
- Adjust the Spice Level: The amount of dry red chili and black peppercorns can be adjusted according to your desired spice level. If you prefer a milder curry, reduce the amount of these spices.
- Using Tamarind: If tamarind pulp is available, you can use it instead of tamarind water. Simply soak a small ball of tamarind in warm water and extract the juice.
- Grated Coconut: Fresh coconut is ideal for this dish, but if you don’t have it, you can substitute with desiccated coconut. Just be sure to toast it properly for the best flavor.
Why You’ll Love Kathirikai Rasavangi
This curry is a beautiful combination of earthy roasted eggplant, tangy tamarind, and a rich coconut-spice mix. The texture of the dal makes it hearty, while the jaggery adds a delightful hint of sweetness to balance the tanginess of tamarind. Whether you enjoy it with rice or as a side dish, Kathirikai Rasavangi is a comforting and wholesome addition to any meal. Enjoy the deep, rich flavors that are characteristic of traditional Tamil Nadu cuisine in this simple yet satisfying dish!
