Kathrikay rasavangi

A lost recipe from our households. A delicious side dish served with rice is slowly disappearing from our traditional cuisine. Its a very close cousin of arachuvitta sambar, a few ingredients here and there makes it a favourite in our iyer cuisine. 

Kathrikay rasavangi

Ingredients

4 green stripped brinjals(cut into four pieces)
10 pieces of drumsticks cut into 2 inches
20 grams tamarind(a small gooseberry size)
1/2 tsp Turmeric
1/2 tsp salt

For dry roast and grind

2 tbsp Black broken urad dal/chana dal(Kadala paruppu) 

1 tsp dhaniya seeds
2 dry red chillies
A small piece hing cake
A few curry leaves

2tbsp grated coconut 

Make a fine powder of the roasted ingredients.

1 cup cooked tuvar dal

For tadka

1 tsp coconut oil
1/2 tsp mustard seeds
A few curry leaves

Method

*In an earthen pot pour water, when it's hot add drumsticks and chopped brinjals. Add turmeric and salt. Cook till tender, add tamarind extract, bring to boil.

*Add roasted dal powder, add a cup of boiled water, mix in.

*In a small pan pour in coconut oil and mustard seeds, let it splutter, add a few curry leaves. Keep aside.

*Add cooked tuvar dal, finally pour mustard tadka and off the stove.

Tips 

I have used black urad dal for a different taste to the dish and added curry leaves for dry roast, both give a very earthy flavour to the rasawangi.