Rasavangi is one of the traditional and authentic Tamil Brahmin recipe made using brinjals. We can also make rasavangi with white pumpkin. Rasavangi is much similar to Arachivita Sambar. The main difference in the proportion of spices used. Rasavangi has a dominant flavor of coriander seeds and peppercorns. Also Brinjal Rasavangi is thicker in consistency than Sambar. Also for Arachivita Sambar we don’t need to fry the coconut but for Rasavangi we used to fry the coconut. Honestly there is not big difference between pitali, arachivita sambar, this yummy rasavangi. Its just proportion of ingredients.
My MIL used to make this yummy Brinjal Rasavangi once a week. Some of the kids have an aversion for brinjal, but they would love this Rasavangi. Simple and easy to make kuzhambu variety. We can mix this yummy Brinjal Rasavangi with hot rice and enjoy with any veg stir-fry of your choice.
My MIL also make Rasavangi in a different method which is very simple. We can use this method of Rasavangi as a Stew (Kootu). In this method no grinding required. We simply cook Brinjal along with green chillies and add the cooked dhal at the end. Finally we add lemon juice and serve. Please refer this method of cooking rasavangi here.
Video Version of making Kathirikai Rasavangi (Brinjal Rasavangi)
Notes:
- I have made this to rasavangi to be mixed with rice. We can also make it much thicker and serve it as stew
- Also instead of tamarind, we can add lemon juice at the end
- We can use Ashgourd (White Pumpkin) instead of Brinjal
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