Kathirikai Rasa Vangi Recipe (Brinjal in Tamarind Gravy)
Kathirikai Rasa Vangi is a flavorful Tamil Nadu-style vegetarian dish made with tender brinjal (eggplant) cooked in a tangy tamarind and jaggery gravy. The dish is enriched with roasted spices and coconut, adding a delightful depth of flavor. It pairs wonderfully with parathas or steamed rice and is a great addition to your lunch or dinner menu. Here’s how you can make this aromatic dish at home.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Eggplant), chopped | 1 cup |
| Arhar Dal (Pigeon peas) | 1/4 cup |
| Turmeric powder | 1 tsp |
| Tamarind | 1 small lime-sized ball |
| Jaggery (Powdered) | 1 tsp |
| Salt | As per taste |
| Chana Dal (Bengal gram) | 1/2 tbsp |
| Coriander seeds | 1 tbsp |
| Dry red chili | 1 |
| Whole black pepper | 10-15 pieces |
| Coconut (Grated) | 1/2 cup |
| Sesame oil | 1 tbsp |
| Mustard seeds (Rai) | 1 tsp |
| Curry leaves | 1 sprig |
Preparation Time:
- 15 minutes
Cooking Time:
- 20 minutes
Total Time:
- 35 minutes
Servings:
- 2 servings
Cuisine:
- Tamil Nadu
Course:
- Lunch
Diet:
- Vegetarian
Instructions:
-
Cook the Lentils:
Begin by placing the arhar dal (pigeon peas) in a pressure cooker. Add enough water and cook for 2 whistles. Allow the pressure to release naturally. Once done, open the cooker and stir the cooked dal, setting it aside. -
-
Roast the Spices:
Heat a pan on medium heat and add the chana dal (Bengal gram), coriander seeds, dry red chili, and black pepper. Roast these ingredients until they turn golden brown. Next, add the grated coconut to the pan and continue roasting until it turns slightly brown. Add a little water and grind the mixture into a smooth paste. -
Cook the Brinjal:
In another pan, heat the sesame oil. Add the chopped brinjal and cook until it is about 75% cooked. The brinjal should become soft but still retain its shape. -
Prepare the Gravy:
Add the tamarind paste, turmeric powder, jaggery, and salt to the pan with the brinjal. Cook everything together for about 5 minutes, stirring occasionally. -
Add Cooked Lentils:
After 5 minutes, add the cooked arhar dal to the pan and let it simmer for 2 to 3 minutes. Adjust the consistency by adding a little water as needed. -
Finish the Dish:
Add the ground coconut paste to the pan along with some salt. Stir well and cook for another 2 minutes, allowing the flavors to blend. -
Temper the Dish:
In a small tempering pan, heat some oil and add mustard seeds (rai). Allow them to splutter, then add curry leaves. Once the curry leaves splutter, pour this tempering over the cooked brinjal and dal mixture. Stir gently to combine all the flavors. -
Serve:
Your Kathirikai Rasa Vangi is now ready! Serve it hot with some fluffy parathas or steamed rice, and a side of yogurt or raita for the perfect meal.
Tips and Variations:
- Adjust the Spice Level: If you prefer a spicier version, you can add extra red chilies or a pinch of chili powder to the gravy.
- Vegan Option: This recipe is already vegan-friendly, as it uses sesame oil and plant-based ingredients.
- Additional Vegetables: You can also add other vegetables like okra or pumpkin to the dish to make it more hearty.
Enjoy the tangy, spicy, and slightly sweet flavors of this South Indian specialty, perfect for any lunch or dinner occasion!
