Rasavangi is a traditional dish from Thanjavur (Tanjore), Tamil Nadu, influenced by Marathi cuisine. The word ‘rasa’ means gravy, while ‘vaangi’ refers to brinjal (aubergine) in Marathi. Although the dish is traditionally prepared with small brinjal, white pumpkin (ash gourd), which is readily available in the region, is often used as a substitute.
This dish has been passed down through generations in my family. My paternal grandmother, Sundari Paati, learnt it from her mother-in-law and later taught my mother, who then passed the recipe to me. It was my grandfather’s (thatha’s) favourite and remains a Thanjavur speciality.
Rasavangi is a close cousin to aracchu vitta sambar, but it stands out with an extra dose of coriander seeds, enhancing its flavour. Popularly known as Kathirikai Rasavangi when made with brinjal, the version below uses pooshinikai (white pumpkin).
Rasavangi
Ingredients
For the Rasavangi:
- White pumpkin (pooshinikai), cubed: 2 cups
- Channa dal (kadalai paruppu), soaked for 30 minutes: 1 tbsp
- Turmeric powder: ½ tsp
- Salt: to taste
- Tamarind extract (from one small lemon-sized tamarind or 2 tbsp readymade extract): with 1 cup of water
- Tuvar dal (pigeon pea), boiled: ½ cup
For the fresh spice blend:
- Oil: 1 tsp
- Coriander seeds: 2½ tbsp
- Channa dal: 1 tbsp
- Dry red chillies: 4 to 5
- Grated coconut: ¼ cup
For Topping:
- Oil: 1 tsp
- Mustard seeds: 1 tsp
- Asafoetida (hing): a pinch
- Curry leaves: 1 sprig
Method:
- Cook the pumpkin:
In a pan, add the cubed white pumpkin, soaked channa dal, turmeric powder, salt, and ¼ cup of water. Mix well and cook for about 4 minutes. - Prepare the spice blend:
- Heat 1 tsp of oil in a pan. Roast the coriander seeds, channa dal, and dry red chillies individually until aromatic.
- In the same pan, sauté the grated coconut for a minute.
- Allow the roasted ingredients to cool, then grind them into a paste with a little water.
- Add tamarind:
Pour the tamarind extract into the half-cooked pumpkin. Simmer for 2 minutes or until the raw tamarind smell dissipates. - Combine the flavours:
Add the prepared spice blend to the simmering pumpkin and cook for another minute. - Incorporate the dal:
Add the boiled tuvar dal and bring the mixture to a gentle boil until frothy. - Prepare the tempering:
- Heat 1 tbsp of oil in a pan. Add the mustard seeds and let them splutter.
- Add asafoetida and curry leaves. Pour the tempering over the rasavangi.
- Serve:
Serve this pooshinikai rasavangi hot with steamed rice and appalam or vadaam.
Amma insists the dish should have a thick consistency, though I may have inadvertently thinned it out by washing the pressure cooker after boiling the dal! 🙋🏽♀️ Still, the taste was fantastic! 🧡
Watch this recipe here – Rasavangi
Anjhanaa Sai Kumar is a physical therapist by profession and an avid food enthusiast and blogger. With a deep passion for traditional cuisine, she shares a treasure trove of recipes passed down through generations by her grandmothers, mother, and close family members. She wishes to preserve and celebrate these nostalgic dishes, weaving heartfelt stories and cultural heritage into each recipe.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.