Friday, May 14, 2010

Rasavangi

I have heard this dish through elders of my family.It is no different from arachu vitaa sambar except that we do not add vendhayam/fenugreek seeds.Also the masala is ground as a caorse powder instead of a paste.We normally make rasavangi only with pumpkin or brinjal.

This recipe serves two.

Ingredients:
========
Brinjal/pumpkin ,chopped into 1 inch cubes - 1 cup
tamarind juice - extracted from a ball of dia,3cm
Jaggery - a pinch
Hing - a pinch
curry leaves - 2 sprigs
turmeric powder - a pinch
tuar dal,pressure cooked - 100 grams
Salt to taste
-
For Grinding:
==========
Coriander seeds - 2 teaspoon
Chana dal/kadalaparuppu - 1 teaspoon
Red chilli - 5
Coconut,shredded - 4 teaspoon

Roast all the ingredients with a teaspoon of oil ,till golden brown and grind to a coarse powder.

For Tempering:
===========
Coconut oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad dal,split - 1 teaspoon

Method:
======
  • If using brinjal,saute them in a tsp of oil till it becomes tender /If using pumpkin,cook covered in little water initially.
  • Add tamarind juice with turmeric powder,hing,jaggery,salt,curry leaves to the vegetable.
  • Cook till raw smell goes off.
  • Add cooked and mashed tuar dal to it.
  • Mix well and cook for 2 min.
  • Add the ground masala and allow to boil.
  • Temper with mustard seeds and Urad dal.
Serve hot with rice and any porial.

1 comment:

preethi prabu said...

hi uma
just few days before i visited ur blog
really it was awesum
many useful receipes
i tried rasavangi and it came out very well
good work keep goingggggggggggggggggg
if possible add few cooking tips

Visitor Count

Followers