Sunday, December 16, 2012

Rasavangi

Rasavangi , a South Indian curry, pairs very well with plain rice.
 
  











Ingredients :
Black gram  ( kala chana )                          1/2 cup
Toor dal ( split pigeon peas)                      1/4 cup
Brinjal                                                       1 med sized ( of the big variety)
Salt to taste
Water                                                       350 ml.
Tamarind paste                                         2 tbsp
Turmeric pd.                                             1/2 tsp
Chopped coriander.                                   2 tbsp.
Paste
Whole coriander seeds                             1 tbsp
Chana dal                                                1 /2 tbsp
Urad dal                                                   1/2 tbsp
Peppercorn                                              14 no.
Cloves                                                      4 no.
Whole red chilly                                        4 no.
Fresh coconut                                           1/2 cup ( grated)
Tempering:
Ghee/ clarified butter                                1 tbsp
Asafoetida                                                a pinch
Mustard seeds                                          1 tsp
Urad dal                                                    1/2 tsp
Curry leaves                                              12
 
Method :
  1. Wash and soak  black gram overnight.
  2. Pressure cook with salt and sufficient water till done.
  3. Meanwhile wash and soak toor dal.
  4. When pressure drops add toor dal and pressure cook till both chana and dal are done.
  5. Wash and chop brinjal into 1" pieces.
  6. In a separate pan boil brinjal pieces with turmeric , salt and tamarind paste with 350 ml water.
  7. Boil till brinjal is mushy. Crush a few pieces with the back of a ladle.
  8. Dry roast all ingredients except fresh coriander  till light brown , mentioned under paste.
  9. Switch of the gas and add coriander , mix well.
  10. When cool grind  into a fine paste using little water.
  11. Now mix all three-- black gram, toor dal mix, brinjal mix and the paste.
  12. Check the consistency of the gravy. It should be medium thick.
  13. Give it a boil .  Adjust salt
  14. For tempering : heat ghee in a pan and add tempering ingredients in the order they are mentioned. Pour tempering over the curry.
  15. Garnish with chopped coriander.
  16. Serve with plain rice.
  17. Tastes better with a dollop of ghee.

Tip :
  1. Add water if curry too thick.
  2. Quantity of tamarind can be adjusted depending on how tangy you like your curry.
  3. I have made it medium tangy because my husband doesn't like too tangy  a stuff