Ingredients and Method to make Katrikai Rasavangi
1/2 cup split pigeon peas (tur dhal / Tuvaram parappu)
Small gooseberry sized tamarind (Imli/ Puli)
6 to 7 small Indian eggplants cut into 1/2 inch pieces (baingan/ katrikai)
Salt to taste (namak/ uppu)
1/4 tsp turmeric powder (haldi/ manjal podi)
Roast in 1 tsp oil (tel/ ennai)
1 tsp Split black gram lentil (Udad dhal/ ulatham parappu)
2 and 1/2 tsp coriander seeds (dhania/ kothamalli virai)
A pinch of asafoetida (hing/ perungayam)
4 dry red chilies (sukhi lal mirch / molagai vathal) (or to taste)
Seasoning
1 tsp coconut oil (or any other oil)
1 tsp mustard seeds (rai/ kadagu)
10 to 12 curry leaves broken into small pieces (kadipatha/ karvapillai)
Seasoning
1 tsp coconut oil (or any other oil)
1 tsp mustard seeds (rai/ kadagu)
10 to 12 curry leaves broken into small pieces (kadipatha/ karvapillai)
Grind with 1/2 cup fresh/ frozen grated coconut (nariyal/ thengai) (if using frozen, thaw to room temperature)
Place pigeon peas/ tur dhal in a medium sized bowl, fill with water, swirl with hand and strain water. Fill with fresh water enough to submerge the lentils and soak for at least 30 minutes. Pressure cook the lentils until soft, this usually takes 3 to 4 whistles in my pressure cooker. Alternatively you can cook the lentils on the stove top or in the microwave until soft and mushy. When the pressure subsides, open pressure cooker, mash the lentils gently and keep aside.
In a small bowl, soak tamarind/ imli in sufficient water for at least 15 to 30 minutes.Press the tamarind/ imli with fingers and extract juice. Strain and collect tamarind juice in another bowl and fill the first bowl with tamarind with some more water and extract juice again. Strain and discard the tamarind pulp and seeds.
Heat 1 tsp of oil in a small pan on medium to medium low heat, add split black gram/ udad dhal to it and stir until the lentils begin to redden, then add coriander seeds/ dhania, pinch of asafoetida/ hing and dry red chilies and stir a few times. Remove from heat and grind this entire mixture along with grated coconut and very little water until it turns into a smooth paste. If you are using frozen and thawed to room temperature coconut, use a little warm water when grinding this paste. Keep the paste aside.
In a medium sized heavy bottom pan, add tamarind juice, salt to taste, turmeric powder and place on medium heat. Add cut pieces of eggplant/ baingan to it and allow this mixture to simmer until the eggplant becomes soft and tamarind loses its raw smell.
Once the eggplant is soft add cooked dhal and the ground paste to it and mix well. Add water if required to achieve a sambar like consistency, simmer for a few minutes for the flavors to mingle.
In a small pan, heat oil, add mustard seeds to it when the seeds begin to splutter, add curry leaves/ kadipatha, stay a little away from the pan as curry leaves sometimes causes oil to splutter a little, pour the entire seasoning on the rasavangi. Remove from heat.
Serve rasavangi hot on a bed of plain steamed rice and a curry on the side or chips/ papad/ appalam on the side. Rasavangi also tastes good with chapathis/ phulkas/ Indian flat bread.
