Kathirikkai Rasavangi / Brinjal Rasavangi

Rasavangi is typical lentil based,Tamil Brahmin dish made with brinjal(kathirikkai) and White pumpkin(poosanikai).

Rasavangi is a cousin of arachivitta sambhar with freshly ground spices and the consistency is on the thicker side.This is a no onion-garlic dish and its very simple and easy to make authentic dish.

For the letter K,I chose to make Karadaiyan nombu adai/kozukattaai or kalan(mushroom) masala,a popular road side food of Coimbiatore. But after seeing some tender eggplants/brinjal changed my mind to make something out of it.

As brinjal is one of my favorite veggie,I posted most of the South Indian recipes.When I was thinking of something with brinjal this dish came to my mind.But I had a doubt whether its a Tamilnadu dish.My blogger buddy Priya Srinivasan confirmed its an authentic Tamilnadu dish and shared her hand written family recipe of this dish.Thank you so much Priya.

We had this one for our lunch along with some cabbage poriyal and pappad.It was a comforting meal,try this simple rasavangi and enjoy..

                                                                Kathirikkai Rasavangi

   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 25-30 minutes
   Serves ~ 3


5-6(cut it lenghty or cubed)
Toor dhla/thuvaram paruppu
1/4 cup
a big gooseberry size
Turmeric powder/manjal podi
1/4 tsp
3/4 -1 tsp
1 tbs
Curry leaves/karivepillai few leaves

   To roast and grind

Dried red chilly/varmilagai
Coriander seeds/dhaniya
1 tbs
3 tbs
Chann dhal/kadala paruppu
2 tsp

   For the tempering

Mustard seeds/kadugu
1/2 tsp
Urad dhal/uluthamparuppu
1 tsp
a pinch
Dried red chilly/varamilagai


  • Soak the tamarind in 1/2 cup of water.Pressure cook the dhal with enough water for 4-5 whistles or till it gets mushy.
  • Dry roast the given ingredients except coconut in a pan to a golden color.After the spices turned golden add in the grated coconut and fry it.

  • After cooling,coarsely powder it in a blender and set it aside.Heat a tsp of oil in add the chopped or sliced eggplant and turmeric powder.
  • Fry it for a minute.Add the tamarind water and let it cook in a medium flame for 4-5 minutes or till it is 3/4th done.
  • Now to this add the salt,mashed dhal and adjust the consistency with water and let it boil for 3-4 minutes or till the raw smell disappears.
  • Now sprinkle the ground spice powder and let it simmer for another 3-4 minutes.Meanwhile do the tempering with the given ingredients and add it to the mixture.Finally add the curry leaves and put off the flame.
  • Serve it with white rice and some veggie poriyal along with pappad.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


    This is so Tamil recipe. One of my friends who is born and raised in Chennai talks about this dish a lot. Good choice for K.

    Great choice for K and as you said arichuvitta sambhar has so many cousins and nephews and nieces ;-) I have one of its cousin coming up for P. Amazing recipe and love your way of preparing it.

    Brinjal cooked with that spice mix looks absolutely amazing.Love the setup and the clicks.

    Slurp slurp, ultimate rasavangi, hard to resist to that thali, so tempting.

    The flavors are lipsmacking in the rasavangi dish. Great choice for the alphabet.

    I love the name and have been wanting to make this dish for so long...though this is much like the arichuvitta sambhar, this tempts me much..lovely setup of your meal Nalini..

    Tamarind and brinjal can never go wrong. A nice drool worthy dish..

    Yummy looking rasavangi dish Nalini, love the entire setup:)

    My mom makes rasavangi but owing to allergies I have never eaten or made this. But I understand this is a very flavorful dish. Good choice.

    Great choice of dish for K. Loved the way you have used brinjals here!!

    wow beautiful name and delicious looking rasavangi. love to have this with hot plain rice and a drop of ghee mouthwatering. Nice set up..

    We can make loads of recipes resembling our araichu vitta sambhar and still enjoy each and every one. THis is one of my favorite when amma makes it. Looks delicious Nalini!

    amma too makes this, and i love my paati's version too (which I happen to follow, instinctively).. loved the plating with the pickle and cabbage poriyal ... yummmmmm

    this may be your fave but it is my least fave veggie however with all those flavorful spices and coconut you might just convince me to try it

    oh my favourite recipe. Would lovw to have this with rice and a dollop of ghee.

    The pictorial is very useful. The second picture is so very nice

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