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



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