Rasavangi is a typical Palakkad dish. It is very similar to Arachu Vitta Sambar (please refer my post on Shallot Sambar). However, the spices used are different and therefore, the taste too. I doubt this dish is made in homes other than those of Palakkad Iyers. This should not be so as it is a delightful preparation. It is often made in my home, though I do not recall ever serving it to guests. A situation that I must rectify soon.

4  eggplants (baingan, kathrikkai), cut into small cubes
A small lemon sized ball of tamarind
2 tbsp pigeon peas (tur dal, thuvaram parupu)
1/4 tsp turmeric powder (haldi, manjal podi)
1 tsp date paste
Salt to taste
To Roast And Grind
1/2 tbsp Bengal gram (chana dal, kadalai parupu)
1 tbsp coriander seeds (sabut dhania, kothamalli varai)
2 dried red chillies
20 black pepper corns
1/2 cup grated coconut
For The Seasoning
1 tsp mustard seeds (sarson, kadugu)
1 sprig curry leaves
Wash and cook the pigeon peas till well done
Cool and mash
Set aside
Soak the tamarind in hot water for about 10 minutes
Extract the juice and discard the pulp
Set aside
Heat a wok
Add all the ingredients mentioned under “to roast and grind”
Roast till the coconut turns golden brown
Grind to a smooth paste, adding a little water
Set aside
In the same wok, roast the eggplant for about 3-4 minutes
Add the tamarind juice, some more water, date paste, and salt
Boil this for about 8-10 minutes till the eggplant is cooked and the raw smell of the tamarind evaporates
Add the cooked (and mashed) pigeon peas
Mix well and bring to boil
Add the ground paste
Mix well and simmer for 4-5 minutes
Remove from flame
Heat a small wok and add mustard seeds
When they begin to splutter, add the curry leaves and remove from flame immediately
Add this to the rasavangi
Serve hot with red/brown rice, idli, dosa…

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