Kathirikai Rasavangi | Classic Tangy Brinjal Sambar

“Bold flavors, tender brinjal — a timeless Tamil favorite.”

Kathirikai Rasavangi is a thick and flavorful sambar from Tamil Nadu featuring purple brinjals cooked with a blend of dals, roasted spices, and fresh coconut paste. Its rich texture and balanced spices make it an ideal accompaniment to hot rice, perfect for everyday meals or festive occasions.

📝 Ingredients

Main Ingredients

• Long Purple Brinjal – 3 to 4, cut into long pieces
• Chana Dal – 1 cup (50 g)
• Toor Dal – 1 cup (50 g)
• Moong Dal – 2 tbsp
• Turmeric Powder – 1 tsp
• Tamarind – small lemon-sized ball
• Hing (Asafoetida) – a pinch
• Salt – to taste
• Curry Leaves – handful

To Grind (Roasted Paste)

• Chana Dal – 2 tbsp
• Coriander Seeds – 2 tbsp
• Urad Dal – 1 tbsp
• Dry Red Chilies – 7 to 8
• Black Pepper – ½ tsp
• Fresh Grated Coconut – ½ cup

For Tempering

• Sesame Oil – 2 tbsp
• Mustard Seeds – 1 tbsp
• Urad Dal – 1 tbsp
• Chana Dal – 1 tbsp
• Hing – a pinch

👩‍🍳 Directions

Roast the Grinding Ingredients

1. Dry roast chana dal, coriander seeds, urad dal, black pepper, and dry red chilies in a kadai without oil until the dals turn light brown.
2. Add ¼ tsp fenugreek seeds and roast for 1 minute. Let cool.

Cook the Dals

3. In a pressure cooker, combine chana dal, toor dal, moong dal, turmeric powder, and enough water.
4. Pressure cook for 3 whistles. Mash lightly once cooled.

Prepare Tamarind Water

5. Soak tamarind in warm water and extract the pulp. Set aside.

Sauté Brinjal

6. Heat 2–3 tbsp gingelly (sesame) oil in a heavy-bottomed pot.
7. Add 2 slit green chilies and a pinch of hing.
8. Add brinjal pieces and saute for 1–2 minutes.

Add Tamarind Water

9. Pour in the tamarind extract. Cook the brinjals in tamarind water on medium flame for 5–10 minutes until soft and raw smell fades.

Grind the Roasted Paste

10. Grind the roasted spice mix and fresh coconut with little water into a smooth, fine paste.

Combine & Cook

11. Add the coconut paste to the brinjal-tamarind mixture and stir well.
12. Add the cooked dals, salt, and curry leaves. Adjust thickness with water if needed. Simmer for 5–10 minutes.

Tempering

13. Heat sesame oil in a small pan. Add mustard seeds, urad dal, chana dal and fry until golden.
14. Add a pinch of hing and pour this tempering over the rasavangi. Mix gently.

💡 Points to Remember

• Do not add extra water for brinjal — they release moisture naturally.
• Rasavangi is traditionally thick — avoid diluting flavor with excess water.
• Spice it up with 3–4 green chilies if you prefer more heat.
• Handle brinjal gently — stir softly to avoid mashing the pieces.

🍽️ Serving Suggestions

Serve hot with:

• Steamed rice
• Potato roast
• Simple vegetable stir-fry

Perfect for hearty weekday lunches or traditional Tamil festive meals!

Video Tutorial