Rasavaangi

Rasavaangi is a typical dish which will feature in
many homes in Tamilnadu. It is very similar to the sambhar but here the spice
powder is ground fresh and coconut is added to it as well which makes it more
flavouful.
INGREDIENTS
Brinjal
12
Tamarind
1
marble sized
Tuvar
dal
1/4
cup
Oil
2
tsp
Mustard
seeds
1
tsp
Green
chillies
2
Asafoetida
1/4
tsp
Curry
leaves
few
Rasavangi
spice paste
3tbsp
Turmeric
powder
1/4
tsp
Salt
To
taste
FOR THE SPICE PASTE
Bengal
gram dal
2
tsp
Coriander
seeds
1
tbsp
Red
chillies
4
Coconut
1tbsp
Fenugreek
seeds
1/4
tsp
Oil
1tsp
PREPARATION
Soak the tamarind in warm water for 30 minutes.
Extract the juice, add 1 cup of extra water and keep aside
Cook the dal in a pressure cook upto 4 whistles
Heat 1 tsp oil in a pan and roast all the ingredients
under the spice paste except coconut , till the Bengal gram starts turning
brown. Now add the coconut and fry for just a few seconds. Switch off the fire
and let it cool completely. Now add minimum water and grind it into a smooth
paste. Keep it aside
Cut the brinjal into small pieces
Heat oil in a pan, add mustard seeds. When it starts
to splutter, add asafoetida, green chillies and fry for a second. Now add the
brinjal and saute for few minutes.
Add the tamarind extract, turmeric powder and salt
and let this boil for 2 minutes
Now add the ground paste, mix well and let it cook
for 2 minutes in medium flame

Now add the cooked and mashed dal, test for salt and
let it boil for few minutes. Add more water to suit the necessary consistency. Add
curry leaves, and serve warm with hot rice and a curry

Veena

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