Poosanikka Rasavangi/ kootu

 Hi friends,

I am back after busy 2 months. Board exams then vacation. Finally getting slowly back to routines.

Today, it's time for another traditional recipe. It's called Rasavangi. It is like a stew. It can be used like sambar to mix with rice or like kootu as accompaniment to rice.

Usually it's made with Brinjal and Ash gourd.

Let's go to the recipe

Cut 1/4 kg of Ash gourd into small pieces.

Soak 2 tbsp of channa dal in water for 10-15 minutes.

Cook 1/2 cup of toor dal with turmeric powder in a pressure cooker till it can be mashed.

Roast 2 tbsp of coriander seeds, 1 tbsp of channa dal, 6 chillies and 1/2 cup of coconut in a spoon of oil.

Once roasted, grind it into a coarse powder.

In a kadai, boil Ash gourd pieces and soaked channa dal in water till it is just cooked. Add tamarind water and salt to it and boil till there is no raw smell.

Once channa dal is cooked, add cooked toor dal and the coarsely ground powder.

Boil the gravy for 10 minutes in a low to medium flame.

After 10 minutes, add tempering  of a tsp of mustard seeds and urad dal and hing.

Garnish with coriander leaves.

Serve it hot with rice and ghee

Please try it with Brinjal too and let me know.