Sunday, July 7, 2013


Rasavaangi is usually made with brinjals or ashgourd and it closely resembles Arachuvitta sambar. The same spices are used but the measurement and procedure is quite different. Rasavangi is also thicker in consistency than sambar and can also be served as kootu

Kathirikkai Rasavaangi

Brinjals: 4 or 5 small sized
Toor dhal: 3/4 cup
Tamarind: lemon sized
Turmeric powder: a pinch
Asafoetida powder: a pinch
Curry leaves : a sprig
Salt: 1.5 tsp
Channa dhal: 2 tsp
Oil: 2 tsp

For rasavangi powder:
Channa dhal: 1.5 tsp
Coriander seeds: 2 tsp
Red chillies: 6
Coconut powder/shredded coconut: 1/4 cup
Oil: 1/2 teaspoon

For tempering
Oil: 1 tsp
Red chillies: 3
Mustard seeds: 1/2 tsp


  1. Wash and cook the toor dhal with enough water for 3 whistles in pressure cooker
  2. Soak the tamarind in warm water and extract 2 cups of juice from it
  3. Soak 2 tsp of channa dal in little water
  4. Heat 1/2 tsp of oil in a pan and fry the channa dhal, coriander seeds and red chillies
  5. Finally add the coconut and fry until it turns reddish
  6. Cool this to room temperature and grind it to a powder in mixie
  7. Cut the brinjals length wise
  8. Heat 2 tsp of oil in a pan and add the brinjals and fry until it shrinks for 5 - 10 minutes
  9. Add the tamarind extract and add a pinch of turmeric and salt and allow it to boil. Add the soaked channa dal and curry leaves as well
  10. Once the vegetables are cooked, add the cooked dhal
  11. Finally add the spice powder and mix well
  12. Temper with 1 tsp of oil and mustard seeds and red chillies

Step by Step pictures





  1. this rasavangi looks perfect with rice....tasty recipe to try

  2. I learn something new...rasavangi powder...thank you
    p/s : i'm organizing my 1st giveaway..hope you can join it.

  3. Delicious, my all time favourite rasavangi..

  4. I love this and make it sometimes!

  5. My appa used to love it. I miss him when I see this recipe.