Friday, February 25, 2011

Katharikai Rasavangi


  • Brinjal                                  250gms
  • Tamarind                              Marble sized ball
  • Tur dhal                               1/2 cup
  • Salt                                      To taste
  • Jaggery                                One spoon 
  • Turmeric powder                 Half spoon

To roast and grind

  • Channa dhal                                1tbs
  • Urad dhal                                    1tbs
  • Coriander seeds                          1tbs
  • Red chillies                                  6nos
  • Coconut scraped                         2tbs
  • Curry leaves                                Few

To Season

  • Oil(gingelly)                                 1tbs
  • Mustard seeds                             1tsp
  • Urad dhal                                    1tsp
  • Red chillies                                  Few
  • Curry leaves                                Few
  • Asafoetida                                  1/2 spoon


   1.Pressure cook the tur dhal in the cooker with turmeric.Soak tamarind in hot water.

   2.Roast the ingredients in a little gingelly oil and cool it.

   3.Extract the juice from the tamarind and boil the brinjal in that water with turmeric.

   4.Grind the roasted dhal,chillies and coconut into a paste.

   5.Once the brinjal is cooked,add salt,the ground paste and the tur dhal and allow it to boil to the required              
      Consistency.Add jaggery and season it with all the ingrdients and finally asafoetida.

   It is a main dish served with rice and vegetables.

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