• To start making Kathirikai Rasavangi recipe, have all the ingredients ready and ready.

  • Wash the potato beans, add 1 cup of water, cook on high heat for 2 times, then reduce to low heat and cook for 4 minutes, then turn off the heat. Let the stress release naturally. Once the dal is cooked, mash the dal and keep aside.

  • Meanwhile, in a small saucepan over medium heat, dry roast the chana beans, coriander seeds, red chillies and Sichuan peppercorns until fragrant and golden brown.

  • Once toasted, add grated coconut to it and keep stirring until lightly toasted. Turn off the heat, cool and grind into a smooth powder. Set this aside.

  • Heat oil in a preheated pan; add mustard seeds and let them crackle. Add curry leaves and eggplant, sprinkle with salt and turmeric powder and stir.

  • Cover the pot and cook the eggplant until tender.

  • To the cooked eggplant, add the tamarind water and the masala spice mixture we ground earlier. Cook for about 2 to 3 minutes until the raw taste of tamarind disappears.

  • Finally add jaggery and cooked dal along with some salt to taste.

  • Boil the Kathirikai Rasavangi for 5 minutes, the taste and flavor of the Rasavangi is very good.

  • Check the salt and adjust taste accordingly. Once done, switch off the heat, transfer the Kathirikai Rasavangi to a bowl and enjoy hot.

  • Serve Kathirikai Rasavangi recipe with rice, Kiley Macial, curry potatoes Make this recipe a complete South Indian meal.





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