Rasavangi (Step by Step Instructions)

I was planning to do this Rasavangi from a long time. This Rasavangi is almost similar to Arachuvitta Sambar except for 1 or 2 ingredients. This is very simple to make and is different from usual sambar or any other Kuzhambu.

Time of Preparation : 30 minutes
No of Servings : 2 to 3
Soice level : 3 out of 5

Ingredients:

• Brinjal – 4 (cut lengthwise)
• Turmeric powder – 1/4 tsp
• Salt – to taste
• Tamarind – Gooseberry size
• Toor dhal – 1/4 cup
• Chickpeas – 1/4 cup (soaked overnight or soaked in hot water for 2 hours)
• Asafoetida – a pinch

Masala to Grind:

• Oil – 1 tsp
• Red chillies – 5
• Coriander seeds – 1 tbsp
• Channa dhal – 1/2 tbsp
• Black pepper – 5 to 8
• Coconut – 3 tbsp (grated)

For Seasoning:

• Oil – 1/2 tsp
• Mustard seeds – 1/2 tsp
• Curry leaves – a few
• Asafotida – a pinch

Method of Preparation:

1. In a tsp of oil, roast red chillies followed by the channa dhal, black pepper, coriander seeds and finally turn off the heat and add the coconut.
2. Let them cool and grind to a smooth paste.
3. In the meantime pressure cook the toor dhal and soaked chickpeas with a pinch of asafoetida and turmeric powder for 4 whistles.
4. Heat oil in a vessel and add the mustard seeds, asafoetida and curry leaves.
5. Add the cut brinjals and fry for 2 minutes.
6. Extract water from the tamarind and to the brinjal along with the turmeric powder and little salt.
7. Cover and cook until the brinjals get soft.
8. Now add the cooked chickpeas, toor dhal and ground masala.
9. Let it boil for 5 to 10 minutes.
10. Serve hot with rice.