INGREDIENTS
( Serves - 2 )
- Tamrind paste - 1.5 tbsp
- Brinjal - 150 gms
- Masoor dhal - 1 to 1.5 cups
- Bengal gram - 2 tsp
- Oil - 1 tsp
- Mustard seeds - 1 tsp
- Water - 1 to 2 cups
- Red chillie - 2 pieces
- Haldi
- Hing
- Rasam powder - 2 tsp
- Kathirikai rasavangi powder - 2 tsp
- Coconut grated - 2 tsp
- Salt (to taste)
- Curry leaves
- Corriander leaves
NOTE:
Can use thoor dhal in place of masoor dhal. I personally prefer to use masoor dhal (red split lentils)
PROCEDURE:
- Add water to tamrind paste and mix it evenly. It is better to keep the tamrind water in little thin consistency
- Cut brinjal into medium sized pieced and soak in water so that it doesn't turn dark
- Pressure cook masoor dhal. Depending on the pressure cooker type, add about 2 to 3 times water to dhal and allow it for 3 whistle.
- While cooking masoor dhal, we can add 1 tsp of oil to it, so that the dhal doesn't get overcooked and comes in good consistency
- Heat the pan in stove and add little oil
- Add mustard seeds to it and allow it to splutter
- Add bengal gram, red chillie, curry leaves and fry till bengal gram turns little brown.
- Add hing and haldi to it
- Drain out water from brinjal and add it and stir well to cook the brinjal
- Once the brinjal is half cooked, add tamrind water and allow it to cook well
- Add rasam powder once tamrind water starts boiling
- Meanwhile blend kathirikai rasavangi powder and grated coconut and keep
- Add cooked masoor dhal to the mixture and stir well
- Allow it to boil for few minutes and then add the kathiriaki rasavangi mixture
- Stir the mixture well and cook it till it comes to a little thick consistency
- Decorate with corriander leaves and serve hot
- Add little ghee to rice and mix with kathirikai rasavangi and enjoy with a crunchy appalam :)
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