kattirikai rasavaangy
Topic started by Gayatri subramanian (@ 213.78.90.70) on Tue Apr 29 06:05:51 .
All times in EST +10:30 for IST.
Any body knowing this recipie pls post it..Thanks
Regards,
Responses:
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Tue Apr 29 13:39:22 EDT 2003
Hi Gayathri,
For rasavangi, take 1 big brinjal or our indian type brinjals. 1 tbsp channa dhal, 2 tbsp dhania, 2 red chillies, coconut 3 tbsp, fenugreek seeds 3/4 tsp.
Fry the above ingredients in little oil till the dhal is golden brown. Grind nicely. Keep aside. Do seasoning with mustard, curry leaves and urad dhal is optional.
Chop brinjal in lengthy pieces, boil them in water, turmeric and tamarind, when it is half boiled, add salt. Once it is done, add rest of the water, more tamarind (if u want), salt, 1 tsp sambhar powder, let it boil. After few mts, add the boiled and mashed thoor dhal(1 handful), finally add the powder. Wait till they all get mixed well.
Some people prefer it to be liquid and some to be solid. It is upto u.
If u dont want dhania flavour more, can interchange the qty of dhania and the channa dhal.
This is called rasvangi. But in tirunelveli, they add the boiled chickpeas(1 handful) and they call pitlai.
Recently, I saw in TV doing rasvangi and they did without adding coconut. If u want that version, let me know, will post u.
Bye
- From: Gayatri subramanian (@ 213.78.88.146)
on: Wed Apr 30 02:50:47 EDT 2003
Hey thanks R,
I would like u to post the other recipie as well...it will be a kind of variety...
Regards,
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Wed Apr 30 05:58:06 EDT 2003
Hi Gayathri,
This recipe I am posting from bawarchi site. I tried this two times, instead of sambhar, can do like thick, even though it is not an exact rasvangi, u will enjoy with that.
willpost u the other one soon.
Brinjal Onion Sambar
Ingredients
Gingelly oil - 2 TbSps
Mustard - 1 tsp
Urad dhal - 1 tsp
Methi seeds (Fenugreek seeds) - 1 ts
Thoor dhall- 1/2 cup boiled + 2 tsps for grinding.
Coriander seeds - 2 tsps
Coriander powder - 1 tsp
Red chillies - 4
Sambar powder- 1 Tb sp
Salt- as desired
Tamarind - lemon size (squeezed to get tamarind water )
Tomato - 1 medium sized(washed and chopped)
Onions - 2 large(washed and chopped lenghtwise)
Brinjal - 2 or 3 (cut lengthwise)
Curry leaves - 2 stalks
Shredded coconut - 1 Tbl Sp
Method:
Fry red chillies , thoor dhal ,coriander seeds,and then fenugreek seeds in 1 Tbsp oil.Add the coconut and after it turns brown, add one stalk of curry leaves and 1/4 th of the cut onions and saute for a couple of seconds before putting the gas off.
Grind the above with the cut tomato,to get a paste and keep aside.
Take a wok and heat the remaining oil.
Splutter mustard,and urid dhall and then add curry leaves and cut onions.
After onions turn brown,add the cut brinjal to this and saute for a minute.
Now add tamarind water and when it starts boiling ,add sambar powder and salt.
Add water and allow to boil for five minutes and then add the ground paste .
Add water if needed and then let this boil for five more minutes.
Now add boiled thoor dhal to the above and again let it boil for five minutes.
Atlast sprinkle some coriander powder and turn the gas off. Sambar is ready .Appalam or vadam is the best sidedish for this.
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