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Main Course

Rasavangi - Brahmin Special

Brinjal, chana dal, tuvar dal and other ingredinets are cooked together.

Ingredientsfor 4 servings

3 nos Brinjal — cut into pieces
4 tsp Chana dalkadala parippu
2 tsp Urad dal ulundu paruppu (Uzhunnu)
2 cup Tuvar dal
8 nos Red chillies
Tamarind Lemon size
2 tsp Mustard seeds
1 cup Coconut — grated
1 tsp Turmeric powder
2 tsp Coconut oil
Asafoetida A pinch (Kayam)
Salt, to taste

Preparation

Step 1
For preparing rasavangi - brahmin special, wash tuvar dal and boil it in a pressure cooker with 3 cups of water and a pinch of turmeric powder. Set aside.
Step 2
Fry chana dal, urad dal, and red chillies for a few minutes with coconut oil.
Step 3
Add grated coconut and fry again.
Step 4
Grind the mixture with sufficient quantity of water.
Step 5
Soak tamarind in water and squeeze it out. Boil brinjal pieces in that tamarind water. Add turmeric powder and salt.
Step 6
Add boiled tuvar dal(1st step) and again cook it.
Step 7
Add ground mixture of the 4th step and keep boiling for a few minutes. Add asafoetida.
Step 8
Fry mustard seed in coconut oil and add to the above mixture.
Step 9
Add curry leaves.
Step 10
Rasavangi - brahmin special, is ready. 'Rasavangi' denotes that this dish will make one ask for rasam.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Rasavangi - Brahmin Special

Brinjal, chana dal, tuvar dal and other ingredinets are cooked together.

Ingredientsfor 4 servings

3 nos Brinjal — cut into pieces
4 tsp Chana dalkadala parippu
2 tsp Urad dal ulundu paruppu (Uzhunnu)
2 cup Tuvar dal
8 nos Red chillies
Tamarind Lemon size
2 tsp Mustard seeds
1 cup Coconut — grated
1 tsp Turmeric powder
2 tsp Coconut oil
Asafoetida A pinch (Kayam)
Salt, to taste

Preparation

Step 1
For preparing rasavangi - brahmin special, wash tuvar dal and boil it in a pressure cooker with 3 cups of water and a pinch of turmeric powder. Set aside.
Step 2
Fry chana dal, urad dal, and red chillies for a few minutes with coconut oil.
Step 3
Add grated coconut and fry again.
Step 4
Grind the mixture with sufficient quantity of water.
Step 5
Soak tamarind in water and squeeze it out. Boil brinjal pieces in that tamarind water. Add turmeric powder and salt.
Step 6
Add boiled tuvar dal(1st step) and again cook it.
Step 7
Add ground mixture of the 4th step and keep boiling for a few minutes. Add asafoetida.
Step 8
Fry mustard seed in coconut oil and add to the above mixture.
Step 9
Add curry leaves.
Step 10
Rasavangi - brahmin special, is ready. 'Rasavangi' denotes that this dish will make one ask for rasam.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.