BRINJAL RASAVANGI SAMBAR

INGREDIENTS:

Brinjal -1/4 kg or 250 grams or 6 medium sized ones
Tamarind - gooseberry sized ball
Turmeric powder - a pinch
Hing - a pinch
Black channa / kothu kadalai -1/4 cup (soaked overnight)
Tur dal - 1/4 cup
Salt needed
Oil - 2 tsp
Mustard seeds - 3/4 tsp
Urad dal -1/2 tsp
Red chilli -1
Curry leaves -few

RASAVANGI MASALA:

Oil -1 tsp
Coriander seeds -1 tbsp
Bengal gram/Kadalai paruppu - 2 tsp
Red chillies - 4-5
Raw rice - 1 tsp (used for thickening)
Grated coconut - 1/4 cup

PRELIMINARY PROCESS:

Let us divide this recipe into 4 steps to make it easier- Preparation of podi, cooking dal, cooking brinjals and mixing all the 3 together.

Heat a tsp of oil in a kadai, add coriander seeds, channa dal, red chilli, raw rice and saute until dal turns light brown, then add coconut and fry until it changes color. Dry grind it  and keep it aside.

Wash and cut brinjal lengthwise.

Pressure cook dal and black channa for 3 whistles. Mash dal alone well and keep it ready.(soaking dal for 10-15 minutes in hot water before cooking reduces cooking time and saves fuel)

Soak tamarind in warm water for 15 minutes, extract the juice, discard the pulp and keep it ready. (around 1 cup of tamarind extract)

Now the brinjals, cooked dal, rasavangi powder and tamarind extract are all ready. Let us start preparing the main dish.

  

PREPARATION METHOD:

Cook brinjal in very less water adding turmeric powder, needed salt and hing. Once slightly cooked, add tamarind water and cook the brinjals until soft.

Once the brinjals are cooked, add cooked black channa and tur dal.

Then add rasavangi powder/podi and cook until everything get blended well.

Heat a tsp of oil in another pan, add mustard seeds, when it splutters, add urad dal, red chilli and curry leaves and pour it over the rasavangi.  Mix well and serve with rice. 

OTHER SAMBAR VARIETIES:  

 

PUMPKIN SAMBAR 

METHI SAMBAR

MIXED VEGETABLE SAMBAR

MANGO SAMBAR

ARACHIVITTA SAMBAR

SAMBAR FOR IDLY/DOSA

DRUMSTICK(MURUNGAI) SAMBAR