Thakkali Rasavangi | South Indian Tomato Rasavangi Recipe

 Thakkali Rasavangi | South Indian Tomato Rasavangi Recipe With Step By Step instructions.

I'm sharing a vegetarian recipe today called thakkali rasavangi. Tomato, jaggery, coconut, and other spices are combined in a delicious way to make thakkali rasavangi.  Its preparation is incredibly simple and just calls for a minimal number of ingredients. Let's try the alluring thakkali rasavangi for lunch today.

ABOUT THAKKALI RASAVANGI

Thakkali rasavagi is a vegetarian dish with no onion or garlic. Rasavangi is very well known among Tamil bramins. They make this dish on special occasions, particularly when there is pooja at home. It is an absolute blend of sweet, spicy and sour tastes with a rich flavor of asafoetida and fresh curry leaves. 

The main ingredients of thakkali rasavangi are tomato and coconut. The addition of fresh coconut, crushed Bengal gram (kadalaparippu / chana dal), and black gram (uzhunnu parippu / urad dal) gives the dish a fairly thick consistency. In contrast to Kerala theeyal, this recipe does not roast the coconut. Even so, the combination of all the components results in a stunning dark brown color for the finished dish.

Thakkali rasavangi is perfect for our lunch menu and takes only fifteen minutes to prepare. For lunch, I always prepare rasavangi with rice and cheera thoran. But if there is anything left for the evening, I would adore having it with dosa. Tomato rasavangi with dosas or idlis is a delicious combo.

 Brinjal, ash gourd, and other types of vegetables can all be used to make rasavangi. The word rasavangi will be added after the vegetable name, depending on whatever vegetable is utilised. Actually, a rasavangi has a flavour that is similar to arachuvitta sambar.

SOME TIPS FOR MAKING THAKKALI RASAVANGI

1. Thakkali rasavangi is a variation of south Indian arachuvitta sambar. Instead of being fried in this recipe, the coconut will only be heated to eliminate its raw flavor. The flavor of the rasavangi will change if you roast the coconut until it is golden brown.
2. Rasavangi is a blend of sour, hot, and sweet flavours. It will taste mildly sweet, and the jaggery is what gives it that sweetness. Two sour ingredients, tamarind and tomatoes, are utilized in this recipe, while jaggery is used to counteract or lessen their intensity. According to how strong your tamarind and tomato are, modify the amount of jaggery you use.
3. Jaggery may make the curry taste sweeter right away, but don't worry, this flavor will fade as the curry rests and both a sour and spicy flavor will emerge.

CHECK MY OTHER TOMATO RECIPES

• TOMATO SEVAI : 

• PHOOL MAKHANA

• TOMATO CHUTNEY

• CREAM OF TOMATO SOUP

• THAKKALI CURRY

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Thakkali Rasavangi | South Indian Tomato Rasavangi Recipe | How to make South Indian Rasavangi at home

Tomatoes stewed in hot coconut base

Preparation time: 5 minutes | Cooking time: 12 minutes | Total time: 17 minutes

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Ingredients

• 4 large ripe red tomatoes or 6 medium ripe red tomatoes (thakkali / tamatar)
• 3 to 4 fresh green chilies (pachamulaku / hari mirch)
• 1 gooseberry shaped tamarind (puli / imli)
• 1/2 tsp turmeric powder (manjal podi / haldi)
• Sal to taste (uppu / namak)
• 1 cup + 1/2 cup room temperature water

To grind

• 1 tbsp black gram (uzhunnu parippu / urad dal)
• 1 tbsp Bengal gram (kadala parippu / chana dal)
• 1 small piece asafoetida or 3/4 tsp asafoetida powder (hing / kayam)
• 5 to 6 dried red chilies (vattal mulaku / sookhi mirch)
• 1/2 cup fresh shredded coconut  ( thenga chirakiyathu / nariyel)
• 1 tbsp oil
• Water if needed

To temper

• 2 tbsp coconut oil (velichenna / nariyalthel)
• 1 tsp mustard seeds (kaduku / sarsom ke beej)
• 1/2 tsp cumin seeds (jeerakam / jeera)
• 2 dried red chilies (vattal mulaku / sookhi lal mirch)
• 1 spring curry leaves (kariveppila / karipatta)

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Step By Step Instructions For Thakkali Rasavangi Preparation

1. One tamarind the size of a gooseberry should be soaked in 1/2 cup fresh water before beginning the procedure. The tamarind's juices will release while all other preparations are being completed, making it simple to extract the tamarind juice. Note: If you forgot to soak the tamarind in water, add 1/2 cup boiling water, wait five to eight minutes, and then take out the pulp.
2. I used four large, ripe tomatoes to prepare thakkali rasavangi. Take six if you're using medium-sized ones. If ripe tomatoes are not available, you can use medium or unripe tomatoes instead.
3. The tomatoes should be cleaned with a vegetable scrubber to eliminate any pollutants and pesticides that have adhered to their surface after soaking in clean water for 10 minutes. Slice them into bite-sized slices after a thorough washing.
4. Transfer the chopped tomatoes, four slit green chilies, one-half teaspoon of turmeric powder, and salt to taste to a thick-bottomed cooking pot. Note : Green chilies should be adjusted to your tolerance.
5. Put in a cup of water, then cover the pan with a lid. Cook on high heat until the water boils, then turn the heat down to low and continue cooking until the tomatoes are tender.
6. Meanwhile, over a medium flame, heat a wok. Pour 1 tablespoon of coconut oil into the hot wok. Put the black gram, Bengal gram, asafoetida, pepper corns and dried red chilies in the heated oil. Cook it until the pulses turn a light golden color. Reminder: If using asafoetida powder, add it after extinguishing the flame.
7. Add half a cup of freshly grated coconut and sauté for 30 seconds after the pulses get a pale golden colour. Quickly stop the flame and allow it to cool completely. Keep in mind to stir occasionally; otherwise, the coconut would burn due to the wok's heat.
8. The tomatoes would have cooked during this time, so check it. The tomatoes shouldn't be overdone; there should still be a tiny bit of crunch. To taste, add the jaggery and tamarind pulp. To balance the flavor, three to four teaspoons of grated or powdered jaggery may be needed. Cook till the raw smell of coconut vanishes.
9. Add the coconut paste now and mix well. Allow it to simmer for one or two minutes, or until the gravy thickens. Stop the flame, then place it aside.
10. Heat two teaspoons of coconut oil in a kadai to make the seasoning. Put the mustard seeds in the heated oil and wait until they start to crackle.
11. Reduce the flame as soon as the crackling stops, add one spring of curry leaves and two dried red chilies that have been cut in half. With a spoon, sauté the food well until a pleasant aroma begins to emerge.
12. Turn off the flame and immediately add the cumin seeds. The cumin seeds will begin to pop.
13.  Put it on top of the curry when the crackling stops. Allow the curry to steep in the flavours by covering it with a lid. You can serve with rice, dosa, or idli after ten minutes.
14. Enjoy.
    
    
    

Happy cooking

Anju