Rasavangi is a traditional South Indian curry that perfectly embodies the rich flavors of Tamil cuisine. Today, I’m sharing my brinjal rasavangi recipe with step-by-step instructions and tips for perfect results.
This authentic Tamil-Brahmin dish is typically prepared with tender brinjals (eggplant) or white pumpkin and a unique blend of lentils like chana dal (split Bengal gram) and toor dal, making it a flavorful cross between kootu and arachuvitta sambar.
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The inspiration behind my recipe
This recipe is adapted from the English version of the iconic Tamil cookbook Samaithu Paar (Cook and See) by Meenakshi Ammal, which was gifted to me by my mom. Like other classics such as pitlai and arachuvitta sambar, rasavangi uses freshly roasted and ground spices for an unparalleled depth of flavor. The spice mix resembles the one used in ennai kathirikai (stuffed brinjal curry), but the addition of chana dal and toor dal makes it unique.
Whether you want to enjoy it as a vegan South Indian curry with rice or serve it as a gluten-free side dish with coconut rice, this versatile curry adapts beautifully to your meal preferences.
Ingredients required
- Brinjal – I have used Italian eggplant chopped into cubes. You can use traditional tender brinjals and long Chinese or green varieties. I haven’t tried with green tender ones.
- Chana dal: Along with brinjal, we need chana dal (split Bengal gram) for the traditional recipe. These two ingredients (brinjal and chana dal) are the key, and that is what defines rasavangi.
- Toor dal: Like any other sambar, we also need toor dal for this recipe. You can pressure cook the toor dal in your preferred way, either in a stove-top or electric pressure cooker. If you have cooked and frozen toor dal, you can use ½ cup of thawed dal.
- Tamarind paste: You can use tamarind paste (store-bought or homemade) or tamarind pulp. You can soak it in water and extract the juice.
- For the rasavangi spice powder: We need coriander seeds, chana dal, dried red chilies, coconut, and curry leaves. I roast curry leaves and grind them along with the spice mix. Usually, we discard the curry leaves that we add during tempering, so I prefer to add them along with the spice powder.
- For tempering: We need oil, mustard seeds, urad dal, and dried red chilies.
Apart from these ingredients, we need salt, water, asafoetida, cilantro for some garnishing, and turmeric powder. Please check the recipe card for exact measurements.
How to make brinjal rasavangi
Chop the brinjals and soak the chana dal.
- Chop the brinjals into small pieces and let them soak in water while you do the other prep work. Soaking in water prevents the brinjals from turning black.
- Soak the channa dal for at least one hr. (If I am preparing this for dinner, I usually soak it in the morning before heading out for work)
Pressure cook the toor dal.
- Pressure cook the toor dal by adding one cup of water, ¼ tsp oil, and ½ tsp turmeric and mash it well. If you are using a stove-top pressure cooker, pressure cook for 4 to 5 hisses/whistles and release the pressure naturally. If using an Instant Pot for pot-in-pot cooking, you can cook for 15 minutes and release the pressure naturally. If using frozen dal, thaw it to room temperature.
Prepare the rasavangi masala.
- Heat a pan and roast coriander seeds, chana dal, curry leaves, and dry red chilies without any oil until the chana dal turns light brown.
- Now add the coconut and roast for a minute over low heat and turn it off.
- Let it cool, and grind it with ½ cup of water into a smooth mix.
Make the rasavangi.
- I have used my Dutch oven to make this rasavangi. You can use any vessel with a heavy bottom. Drain the water from the chopped brinjals and chana dal and add it to the Dutch oven.
- Mix 2 tsps of tamarind paste with 1 cup of water and add it to the brinjal. Add salt and a few curry leaves, too. Now, over medium heat, cook until the brinjals are soft but not mushy.
- Then, add the pressure-cooked dal. Mix well and bring it to a boil.
- As it starts to boil, add the ground rasavangi masala and mix well, and bring it to a gentle boil.
- Check for salt and adjust if needed. Finally, add the jaggery and cilantro and cook for 3 to 4 minutes. I prepared this rasavangi in a thicker consistency. If you want a thin consistency, add 1 cup of water and bring it to a boil.
- Then in a separate pan or tadka vessel, add 2 tsps of oil. Once the oil is hot, add the mustard seeds, urad dal, asafoetida, and red chili, which are broken into two.
- As the mustard seeds start to splutter, add them to the rasavangi.
That’s it. Rasavangi is ready for the table. Serve hot with rice.
Dietary specifications
This vegan rasavangi recipe is naturally nut-free and can easily be made gluten-free by using a certified gluten-free asafoetida or skipping it altogether. You can refrigerate the leftovers or make them as a part of your weekend batch prep and store them for up to 4 days.
What to serve it with
Here are a few ways how we enjoy rasavangi-
- Serve it hot with rice or grain of your choice with a dollop of ghee, and enjoy it with a side of raita and papad.
- Instead of raita, you can also serve it with mild dry curries/poriyal like beans poriyal or carrot thuvattal.
- You can serve rasavangi as a side dish for coconut rice or lemon rice.
The possibilities are endless, for sure. Isn’t the beauty of Indian cuisine?
Recipe notes
- Adjust the salt and spice according to your consistency.
- Also, while grinding the masala, you can add water. If you are preparing the masala well ahead and want to refrigerate, then skip water.
- Use white pumpkin/ashgourd instead of brinjal.
More eggplant recipes
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📖 Recipe
Authentic South Indian Rasavangi Recipe
Ingredients
Measurement Details: 1 cup=240ml; 1tbsp = 15ml; 1tsp = 5ml;
For the curry:
- 300 grams eggplant Italian or traditional brinjals, chopped
- ¼ cup chana dal split Bengal gram
- ¼ cup toor dal
- 2 tsp tamarind paste heaped tsp. Or one gooseberry-sized tamarind pulp
- 4 cups water
- ½ tsp turmeric powder
- 2 tsp salt adjust to taste
- 5-6 curry leaves
- 1 tsp jaggery optional
- 1 tsp cilantro for garnishing
For the rasavangi spice powder:
- 2 tsp coriander seeds
- 1.5 tsp chana dal
- 4 dried red chilies
- 5-6 curry leaves
- ¼ cup coconut grated
For tempering:
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 dried red chili broken
- ¼ tsp asafoetida
Instructions
Chop the brinjals and soak the chana dal.
- Chop the brinjals into small pieces and let them soak in water while you do the other prep work. Soaking in water prevents the brinjals from turning black.
- Soak the channa dal for at least one hr. (If I am preparing this for dinner, I usually soak it in the morning before heading out for work)
Pressure cook the toor dal.
- Pressure cook the toor dal by adding one cup of water, ¼ tsp oil, and ½ tsp turmeric and mash it well. If you are using a stove-top pressure cooker, pressure cook for 4 to 5 hisses/whistles and release the pressure naturally. If using an Instant Pot for pot-in-pot cooking, you can cook for 15 minutes and release the pressure naturally. If using frozen dal, thaw it to room temperature.
Prepare the rasavangi masala.
- Heat a pan and roast coriander seeds, chana dal, curry leaves, and dry red chilies without any oil until the chana dal turns light brown.
- Now add the coconut and roast for a minute over low heat and turn it off.
- Let it cool, and grind it with ½ cup of water into a smooth mix.
Make the rasavangi.
- I have used my Dutch oven to make this rasavangi. You can use any vessel with a heavy bottom. Drain the water from the chopped brinjals and chana dal and add it to the Dutch oven.
- Mix 2 tsps of tamarind paste with 1 cup of water and add it to the brinjal. Add salt and a few curry leaves, too. Now, over medium heat, cook until the brinjals are soft but not mushy.
- Then, add the pressure-cooked dal. Mix well and bring it to a boil.
- As it starts to boil, add the ground rasavangi masala and mix well, and bring it to a gentle boil.
- Check for salt and adjust if needed. Finally, add the jaggery and cilantro and cook for 3 to 4 minutes. I prepared this rasavangi in a thicker consistency. If you want a thin consistency, add 1 cup of water and bring it to a boil.
- Then in a separate pan or tadka vessel, add 2 tsps of oil. Once the oil is hot, add the mustard seeds, urad dal, asafoetida, and red chili, which are broken into two. As the mustard seeds start to splutter, add them to the rasavangi. That's it. Rasavangi is ready for the table. Serve hot with rice.
Notes
- Adjust the salt and spice according to your consistency.
- Also, while grinding the masala, you can add water. If you are preparing the masala well ahead and want to refrigerate, then skip water.
- Use white pumpkin/ashgourd instead of brinjal.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Earlier posted in 2016, now updated the post with new pictures, recipe card with nutritional information.
One of those really authentic Rasavangi recipes out here.
Thank you :-)
Wanted to try this recipe for a long time now, surely will fix it !!! Nice display !!!
Thanks Alboni.
A kootu recipe with brinjals sounds amazing. It is fun learning new Tamil dishes from your blog. Loving this marathon!!
Glad you like them.. Me too loving this marathon. Learning a lot. :-) thanks Smruti.
Rasavangy is probably one of my most favorite Tamil Nadu dishes. It tastes so flavorful and delicious.
Yeah true. Thanks Pavani.
cool
Thanks and welcome here.
Eggplant lovers paradise, I am sure!
Thanks haring. :-)
Love the rasavangi but never cooked myself. Thanks for the yummy share with a perfect recipe. Bookmarked
Thanks Amara. :-) Let me know when you try it.
I love brinjal in any avatar. This rasavaangi sounds awesome..
Me too. Thanks a lot.
Super like, wish i get this kootu for my lunch rite now, delicious.
Ha ha I wish I could send you some. :-) Thanks
I love rasavangi and though the masala sounds familiar I am yet to make it myself…and glad you have got a good magic folder now!
Thanks Srivalli and yeah very true. :-)
Looks delicious :)
Thanks Freda. :-)
I heard a lot about rasavangi from a virtual friend. Whenever someone asks for Brinjal recipe, lists this on the top of the list. Lucky you , you have enough for next months BM as well!! I have about 4-5 extra recipes in my drafts from this BM and thinking of doing a 3 posts for one of the letters and to clear off my drafts folder.
Yeah true. This brinjal recipe and brinjal gothsu is quiet famous. Actually I am taking part in next month’s BM. So will randomly post and should clear the drafts. I have couple of Non-Tamil Nadu recipe sitting for a long time too. For june need to start fresh. :-)
Brinjals in any form are delicious, wish I could eat them…they were my favorite before I developed allergy towards them. Awesome recipe with Daal.
Oh no.. My dad had same problem. Hope it goes away. Thanks Vaishali.
Kootu with brinjal nice……Husband loves brinjal so this will be added to my brinjal recipe’s for him….
:-) :-) I served this with rice and appalam and it was great. Complete meal. Please do try and let me know.
Vidhya this brinjal dishlooks so delicious! I always enjoy seeing different way of cooking a certain thing in different parts of our country :)
Hi Ami, welcome to my space and thanks a lot. And Yeah very true about cooking certain things in a different way. Same ingredients when added in different order or cooked in differed way yields a complete new recipe..
Wow Super yummy and healthy recipe of brinjal….Looks good and love the addition of tuvar dal, chana dal and spices you’ve used…
Bookmarking, will surely get it a try very soon. Excellent share
Ps : Refer this link is this your google account?
https://plus.google.com/107274907278645548620
If yes then pls update your web address so it will become easy to follow you in gplus….
And if not I’m sorry friend…
Thanks a lot for that wonderful comment. That’s one of my google + profile. For blog I use this profile https://plus.google.com/u/0/+SrividhyaManikandan and here is g+ page https://plus.google.com/u/0/b/100279705842728754348/+Vidhyashomecookingforall/posts Will send you both in the email. Thanks a lot. :-)
This would be a great treat for eggplant lovers. Somehow I always think it as fusion of flavors.
:-) True. Thanks a lot Suma.
The name itself is gorgeous la :) I should try this recipe sometime.. as you said, a sister of aracha sambar :D btw, love your serveware in second pic!
Yeah me too liked the name. Thanks a lot GB.. That’s not a serve ware at all.. It was a spoon rester. I couldn’t believe it all. I got it n using it as a serve ware.