photo 1

It is just araichi vita sambar with brinjal as vegetable.

There are many versions in this, some say toor dal to be used, some say moong dal, so, I have prepared using both.  It came out excellent.

Just follow my procedure, you will get a very tasty “kathirikai rasavangi”.


Brinjal (medium)-5

Tamarind water-1 cup (made from half lime sized tamarind)

Sambar powder-1 spoon

Hing-small pinch

Salt-as required

Toor dal & moong dal-¾ cup

Curry leaf-1 strip

For frying and grinding:

Channa dal-2 tbsp

Dhania-1 spoon

Red chilly-5

Coconut-½ cup

For tempering:

Cooking Oil-1 spoon


             Urad dal-little            

         Curry leaf-2

photo 3


  • Wash and cut brinjals lengthwise.
  • In a thick bottomed vessel, pour tamarind water, cut brinjal , salt, hing, curry leaves (have 2 leaves for tempering), sambar powder and allow to boil and cook well.
  • Heat oil in a kadai, fry golden, channa dal, dhania, red chillies and coconut.
  • Wet grind fried items (after warming up) as a paste, adding required water.
  • Cook dals well in pressure cooker and mash it.
  • Once the brinjal is cooked fully and raw smell of tamarind vanishes, add paste and dal.
  • Season with mustard and curry leaves in oil.

photo 4

We took it with idly & dosa . Tasted superb.



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