To arrange Kathirikai Rasavangi Recipe – Eggplant is a Tangy Coconut Gravy, strain cook dinner the toor dal with 1 cup of water for 4 to five whistles.
Flip off the warmth and permit the strain to launch naturally. As soon as the dal is cooked, whisk the dal properly and maintain it apart.
Within the meantime, warmth a small pan on medium warmth and dry roast chana dal, coriander seeds, purple chilly and peppercorns until it will get fragrant and turns golden brown.
As soon as roasted, add the grated coconut to this and maintain stirring until it turns brown. Flip off the warmth, cool and grind to a clean combination by including a 1/4 cup of water. Preserve this apart.
Warmth oil in a preheat pan; add the mustard seeds and permit it to crackle. Add the curry leaves and brinjal, sprinkle salt and provides it a stir.
Cowl the pan and cook dinner the brinjal till roasted and comfortable.
To the cooked brinjal, add the tamarind water, turmeric powder, jaggery, cooked dal, coconut combination and salt to style.
Simmer the Kathirikai Rasavangi for a superb 5 minutes till the uncooked scent of tamarind goes away and the rasavangi has good style and flavours.
Test the salt and regulate to style accordingly. As soon as accomplished, flip off the warmth and switch the Kathirikai Rasavangi to a serving bowl and serve sizzling.
Serve the Kathirikai Rasavangi Recipe with Steamed Rice, Keerai Masiyal, Potato Curry to make this recipe an entire south indian meal.
