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.